Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. 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 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
- Get big knob ginger, sliced lengthwise
- Get water
- Prepare Chicken bullion or stock cube
- Prepare Beef bullion or stock cube (optional)
- Get brown & red rice (washed & mixed)
- Get Turmeric powder
- Get Salt and pepper
- Take a deck-size pork belly for garnish, chopped (optional)
- Take garlic for garnish, chopped
- Take thumb ginger for garnish, chopped (optional)
- Take small red onion for garnish, chopped (substituted for scallions)
- Make ready stems (not stalks) Celery with leaves for garnish (optional)
- Prepare kalamansi per bowl (garnish)
- Get Few drops chili oil (optional garnish for spiciness)
- Prepare cooking oil
Steps 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 for this special food turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My site becomes “the place to be” when it comes to turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice cooking. Go on get cooking!
