Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice
Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice

Hey everyone, it is Drew, welcome to my recipe page. 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. One of my favorites. For mine, I’m gonna make it a 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 popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is something that I’ve loved my entire life. They’re fine and they look fantastic.

Arroz caldo is commonly served with calamansi. Arroz caldo typically uses glutinous rice (malagkit), but can also be made with regular rice boiled with an excess of water. ^ "Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice". Arroz Caldo literally means warm rice.

To begin with this 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 cook that.

The ingredients needed to make Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice:
  1. Take 4 small red onions, roughly chopped
  2. Take 3 cloves garlic, chopped
  3. Prepare 1/2 a chicken, in slices
  4. Prepare 1 big knob ginger, sliced lengthwise
  5. Get 4-5 c water
  6. Make ready 1/2 Chicken bullion or stock cube
  7. Take 1/4 Beef bullion or stock cube (optional)
  8. Get 1/2-3/4 c brown & red rice (washed & mixed)
  9. Take 1 tsp Turmeric powder
  10. Prepare to taste Salt and pepper
  11. Prepare 1/2 a deck-size pork belly for garnish, chopped (optional)
  12. Prepare 2-3 cloves garlic for garnish, chopped
  13. Take 1 thumb ginger for garnish, chopped (optional)
  14. Make ready 1 small red onion for garnish, chopped (substituted for scallions)
  15. Get 2-3 stems (not stalks) Celery with leaves for garnish (optional)
  16. Take 1 squeeze kalamansi per bowl (garnish)
  17. Get Few drops chili oil (optional garnish for spiciness)
  18. Make ready 2 Tbsp cooking oil

I have also made arroz caldo with whole chicken pieces. My family asks for this especially during flu season with increased (may double or triple) amounts of garlic & ginger for their. This recipe for chicken arroz caldo (also known as lugaw or congee) is a Filipino rice porridge. Bonus episode as requested by a fellow YouTuber!

Steps to make Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice:
  1. Heat 1T oil in a sauce casserole pan. Add onions, then garlic. Sauté.
  2. Add the (salt generously) chicken pieces then cover. Let the juices come out, then turn on the other side. Season with pepper to taste.
  3. 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.
  4. 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.
  5. Then add two more cups of water and pour in the washed rice. Cover and let the rice cook.
  6. Check your rice, check your seasoning. Add salt, stock cube, more water as desired.
  7. 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.
  8. 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.
  9. When the rice is cooked, if it's too thick add a bit more water as desired. Mix well.
  10. 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 😝)
  11. This is perfect for cold nights!

This recipe for chicken arroz caldo (also known Red Ribbon Ube Mousse Cake - Filipino Purple Yam Chiffon, Halaya, Mousse Layers Arroz Caldo is a delicious Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Chicken arroz caldo is the ultimate Filipino comfort food. It is rich in flavor and easy to make. Arroz caldo literally translates to hot rice or rice stew/soup.

So that’s going to wrap this up with this exceptional food turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!