Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice.
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look 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 foods in the world. It is enjoyed by millions every day. It's easy, it's fast, it tastes delicious. Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is something which I've loved my whole life. They are fine and they look wonderful.
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 can achieve that.
Ingredients requirements for Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice:
- Give 4 - small red onions, roughly chopped.
- Need 3 cloves - garlic, chopped.
- Require 1/2 a chicken, in slices.
- Give 1 for big knob ginger, sliced lengthwise.
- Provide 4-5 c for water.
- Prepare 1/2 - Chicken bullion or stock cube.
- Provide 1/4 Beef bullion or stock cube (optional).
- You need 1/2-3/4 c of brown & red rice (washed & mixed).
- Need 1 tsp of Turmeric powder.
- Require to taste of Salt and pepper.
- Require 1/2 a deck-size pork belly for garnish, chopped (optional).
- Require 2-3 cloves for garlic for garnish, chopped.
- Require 1 of thumb ginger for garnish, chopped (optional).
- Provide 1 of small red onion for garnish, chopped (substituted for scallions).
- Require 2-3 of stems (not stalks) Celery with leaves for garnish (optional).
- Need 1 squeeze of kalamansi per bowl (garnish).
- Prepare of Few drops chili oil (optional garnish for spiciness).
- Give 2 Tbsp for cooking oil.
Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice making process:
- 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 sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
