Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, turmeric arroz caldo - filipino chicken congee with a twist (with brown red rice). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Delicious Diet Plans for Effective Weight Loss. Range of Retro Sweet Gifts in UK. Since turmeric is already commonly added to steamed rice, why not add it to a congee (or lugaw in Filipino, or Arroz Caldo, or porridge)! The twist in this Chicken Arroz Caldo or lugaw recipe, aside from the Turmeric addition, is that I've pushed the "healthy" factor by using brown and red rice instead of white or sticky rice.

Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook turmeric arroz caldo - filipino chicken congee with a twist (with 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 with a Twist (with Brown Red Rice):

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

Some people use a plain rice while some use malagkit. I used a combination of both and it turned out great. Kilala rin ito bilang arroz caldo con goto o arroz con goto, mula sa Tagalog na goto. It is prepared similarly as arroz caldo but uses beef tripe that has been soaked and boiled for hours until very tender.

Steps to make Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with 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. Drop in the bay leaf. 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 more 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!

Kilala rin ito bilang arroz caldo con goto o arroz con goto, mula sa Tagalog na goto. It is prepared similarly as arroz caldo but uses beef tripe that has been soaked and boiled for hours until very tender. It is also known as arroz caldo con goto or arroz con goto, from Tagalog goto ("tripe"). Arroz caldo, despite its Spanish name of rice broth, it is most definitely Chinese, but commonly known as congee. In the Philippines, arroz caldo is usually made with chicken stock and topped with shredded chicken, but variations also include crispy pork belly, pig offal or dried fish.

So that is going to wrap this up with this special food turmeric arroz caldo - filipino chicken congee with a twist (with brown red rice) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!