Steps to Prepare Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) Award-winning

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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. To make turmeric arroz caldo - filipino chicken congee with a twist (with brown red rice) you need 18 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice):

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

Arroz Caldo is a delicious Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Add long-grained white rice, fish sauce, and chicken broth, and let all the ingredients simmer on the stove until the rice is tender and cooked. Ladle into bowls, top with scallions, fried garlic, eggs, and squeezes of fresh lemon juice, and serve hot. It is best served when topped with hard boiled eggs, some chopped scallions, and toasted or roasted garlic. I personally like to squeeze a piece of calamansi or lime over the toppings.

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