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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)

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We hope you got benefit from reading it, now let’s go back to turmeric arroz caldo - filipino chicken congee with a twist (with brown red rice) recipe. 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 do it.

The ingredients needed to prepare Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice):
  1. Prepare small red onions, roughly chopped
  2. Use garlic, chopped
  3. Take big knob ginger, sliced lengthwise
  4. Use bay leaves
  5. Provide a chicken, salted and sliced
  6. Use water
  7. Use Chicken bullion or broth cube
  8. Prepare brown & red rice (washed & mixed)
  9. Take Turmeric powder
  10. Use Salt and pepper
  11. Get a deck-size pork belly for garnish, chopped (optional)
  12. Take garlic for garnish, chopped
  13. Prepare thumb ginger for garnish, chopped (optional)
  14. Use small red onion for garnish, chopped (substituted for scallions)
  15. You need stems (not stalks) Celery with leaves for garnish (optional)
  16. Take kalamansi per bowl (garnish)
  17. Take Few drops chili oil (optional garnish for spiciness)
  18. Prepare cooking oil
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!

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