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We hope you got insight 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 achieve that.
The ingredients needed to cook Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice):
- Get small red onions, roughly chopped
- Prepare garlic, chopped
- Use big knob ginger, sliced lengthwise
- Prepare bay leaves
- Take a chicken, salted and sliced
- Take water
- Get Chicken bullion or broth cube
- Prepare brown & red rice (washed & mixed)
- Use Turmeric powder
- Provide Salt and pepper
- Provide a deck-size pork belly for garnish, chopped (optional)
- Get garlic for garnish, chopped
- Get thumb ginger for garnish, chopped (optional)
- Prepare small red onion for garnish, chopped (substituted for scallions)
- Use stems (not stalks) Celery with leaves for garnish (optional)
- Prepare kalamansi per bowl (garnish)
- Provide Few drops chili oil (optional garnish for spiciness)
- Get cooking oil
Instructions to make Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with 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. Drop in the bay leaf. 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 more 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!
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