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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, turmeric arroz caldo - filipino chicken congee with a twist (with brown red rice). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) is something that I’ve loved my whole life. They’re fine and they look fantastic.

Arroz Caldo is a delicious Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Redolent of ginger, and served with a sunny array of condiments such as Calamansi, boiled eggs, and crisp garlic, this classic comfort food is the perfect way to brighten up a dreary day. Have you ever had Chinese Congee?

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

It can also be enjoyed anytime. Start by sauteeing the garlic and onions. Ground black pepper and a piece of chicken cube are added during the process. Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic.

Instructions 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!

The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold). This Filipino porridge dish features chicken wings and rice in chicken broth seasoned with onion I have also made arroz caldo with whole chicken pieces. Skimming and disposing the floating scum while the Arroz Caldo is simmering will give you a clean overall congee with no brown bits Add the turmeric while you are sautéing your garlic, ginger and onions. Filipino Arroz Caldo is more than just a congee or rice porridge. So flavorful and fragrant from all the ginger and spices and zestier from lemongrass and Add in the chicken pieces and stir in fish sauce.

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