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, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice. It is one of my favorites food recipes. For mine, I’m gonna make it a little 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 popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is something that I’ve loved my whole life.

Great recipe for Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice. Turmeric, the miracle spice, is so "in" these days because of its health benefits. Since turmeric is already commonly added to steamed rice, why not add it to a congee (or lugaw in Filipino, or.

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

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 Turm. Turmeric, the miracle spice, is so "in" these days because of its health benefits. 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)!

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!

The twist in this Chicken Arroz Caldo or lugaw recipe, aside from the Turm. Arroz caldo, also spelled Aroskaldo, is a Filipino rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard-boiled egg. Most versions also add safflower (kasubha) which turns the dish characteristically yellow. - Chicken Enchiladas - Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice - Brad's ez black bean and steak tamale pie - Enchilada Stack - Tamales Easy Peasy - Mole de Hoya - Enchiladas Verdes - Jamaican Brown Stew Chicken - Shrimp Enchiladas with Vegetables - Brad's camarrones a la diablo street tacos - Chilaquiles ^ "Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice". Turmeric, the miracle spice, is so "in" these days because of its health benefits.

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