Recipe: Tasty 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. Read Customer Reviews & Find Best Sellers. 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.

Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice 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. – 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 Chicken Congee is a type of rice porridge similar to chicken arroz caldo. This is usually consumed for breakfast and is best enjoyed with chopped scallions. You can have Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) – Lugaw w Brown Red Rice using 18 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) – Lugaw w Brown Red Rice

  1. It’s 4 of small red onions, roughly chopped.
  2. Prepare 3 cloves of garlic, chopped.
  3. You need 1/2 of a chicken, in slices.
  4. You need 1 of big knob ginger, sliced lengthwise.
  5. It’s 4-5 c of water.
  6. Prepare 1/2 of Chicken bullion or stock cube.
  7. Prepare 1/4 of Beef bullion or stock cube (optional).
  8. It’s 1/2-3/4 c of brown & red rice (washed & mixed).
  9. Prepare 1 tsp of Turmeric powder.
  10. It’s to taste of Salt and pepper.
  11. Prepare 1/2 of a deck-size pork belly for garnish, chopped (optional).
  12. You need 2-3 cloves of garlic for garnish, chopped.
  13. You need 1 of thumb ginger for garnish, chopped (optional).
  14. Prepare 1 of small red onion for garnish, chopped (substituted for scallions).
  15. Prepare 2-3 of stems (not stalks) Celery with leaves for garnish (optional).
  16. Prepare 1 squeeze of kalamansi per bowl (garnish).
  17. Prepare of Few drops chili oil (optional garnish for spiciness).
  18. Prepare 2 Tbsp of cooking oil.

I gave this recipe a bit of Filipino twist by suggesting to top it with toasted garlic before eating. This recipe for chicken arroz caldo (also known as lugaw or congee) is a Filipino rice porridge. It's simple, delicious, and perfect for a cold winter day! Turmeric, the miracle spice, is so "in" these days because of its health benefits.

Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) – Lugaw w Brown Red Rice instructions

  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!.

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. 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, while warming you up from the inside out. This chicken arroz caldo version makes use of glutinous rice (or malagkit).

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