Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive 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 will make it a little bit unique. This will be really delicious.
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To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Prepare 4 small red onions, roughly chopped
- Get 3 cloves garlic, chopped
- Prepare 1/2 a chicken, in slices
- Get 1 big knob ginger, sliced lengthwise
- Make ready 4-5 c water
- Get 1/2 Chicken bullion or stock cube
- Take 1/4 Beef bullion or stock cube (optional)
- Get 1/2-3/4 c brown & red rice (washed & mixed)
- Take 1 tsp Turmeric powder
- Prepare to taste Salt and pepper
- Take 1/2 a deck-size pork belly for garnish, chopped (optional)
- Get 2-3 cloves garlic for garnish, chopped
- Get 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)
- Make ready Few drops chili oil (optional garnish for spiciness)
- Take 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!
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