Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice using 18 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice:
- Get 4 small red onions, roughly chopped
- Get 3 cloves garlic, chopped
- Make ready 1/2 a chicken, in slices
- Get 1 big knob ginger, sliced lengthwise
- Get 4-5 c water
- Prepare 1/2 Chicken bullion or stock cube
- Get 1/4 Beef bullion or stock cube (optional)
- Prepare 1/2-3/4 c brown & red rice (washed & mixed)
- Prepare 1 tsp Turmeric powder
- Make ready to taste Salt and pepper
- Make ready 1/2 a deck-size pork belly for garnish, chopped (optional)
- Prepare 2-3 cloves garlic for garnish, chopped
- Make ready 1 thumb ginger for garnish, chopped (optional)
- Take 1 small red onion for garnish, chopped (substituted for scallions)
- Make ready 2-3 stems (not stalks) Celery with leaves for garnish (optional)
- Take 1 squeeze kalamansi per bowl (garnish)
- Get Few drops chili oil (optional garnish for spiciness)
- Prepare 2 Tbsp cooking oil
Steps to make Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice:
- Heat 1T oil in a sauce casserole pan. Add onions, then garlic. Sauté.
- Add the (salt generously) chicken pieces then cover. Let the juices come out, then turn on the other side. Season with pepper to taste.
- Note on ginger: if you're not fond of chewing ginger pieces in your dish, slice them big enough so you can remove them after cooking.
- Add the sliced ginger. In a cup of water, stir in the Turmeric and pour in. Drop in the bullion or stock cubes. Mix around then cover for a few minutes.
- Then add two more cups of water and pour in the washed rice. Cover and let the rice cook.
- Check your rice, check your seasoning. Add salt, stock cube, more water as desired.
- While the rice continues cooking, prepare your garnish. In a pan, heat the remaining oil. Sauté the chopped pork belly (optional, tastes great when sprinkled on top with garlic) and garlic until golden. I added ginger, as I'm fond of fried ginger, and also adds to the flavor. When crisp, but not burnt, remove and set aside.
- I ran out of scallions so I fried some chopped onions instead. Set aside. I also chopped up a couple stems of celery, adds a nice subtle freshness to the dish.
- When the rice is cooked, if it's too thick add a bit more water as desired. Mix well.
- Serve in a bowl and sprinkle the fried garnishes and chopped celery or scallions on top. Add a squeeze of kalamansi or lemon/lime. Eat while hot. Enjoy. (In photo: I added chili powder on mine 😝)
- This is perfect for cold nights!
So that’s going to wrap this up for this exceptional food turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
