Hey everyone, hope you’re having an amazing day today. Today, I will show you a way 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 little bit unique. This will be really delicious.
Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is something which I’ve loved my entire life.
To get started with this particular recipe, we have to 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 cook it.
The ingredients needed to make Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice:
- Take small red onions, roughly chopped
- Prepare garlic, chopped
- Get a chicken, in slices
- Make ready big knob ginger, sliced lengthwise
- Prepare water
- Make ready Chicken bullion or stock cube
- Get Beef bullion or stock cube (optional)
- Prepare brown & red rice (washed & mixed)
- Make ready Turmeric powder
- Get Salt and pepper
- Get a deck-size pork belly for garnish, chopped (optional)
- Take garlic for garnish, chopped
- Get thumb ginger for garnish, chopped (optional)
- Prepare small red onion for garnish, chopped (substituted for scallions)
- Prepare stems (not stalks) Celery with leaves for garnish (optional)
- Make ready kalamansi per bowl (garnish)
- Take Few drops chili oil (optional garnish for spiciness)
- Get cooking oil
Instructions 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 it up with this special food turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
