Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge

Hello everybody, it's John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge is one of the most favored of current trending foods on earth. It is easy, it's quick, it tastes yummy. It is appreciated by millions every day. Filipino rice porridge is something that I have loved my whole life.

Many things affect the quality of taste from Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge is 3-4 people. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge using 19 ingredients and 10 steps. Here is how you can achieve it.

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)!

The twist in this Chicken Arroz Caldo or lugaw recipe, aside from the Turmeric addition, is that I've pushed the "healthy" factor by using brown and red rice instead of white or sticky rice. Sounds good, hey? :)

This dish is perfect for cold nights and rainy days. 😊

Ingredients and spices that need to be Make ready to make Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge:

1. Chicken, fave parts or pieces sliced
2. 1 large red onion, roughly chopped
3. 4 cloves garlic, chopped
4. 1 big knob ginger, sliced lengthwise
5. 2 Tbsp cooking oil
6. 1-2 tsp Turmeric powder
7. 1 bay leaf (optional)
8. 1 T Fish oil or Patis or use salt (to taste)
9. pepper
10. 1 1/2 Chicken bullion or broth cube
11. 1 c brown & red rice (washed & mixed) or white rice but use less water
12. 4-5 c water
13. For Garnish (sprinkle on top per bowl)
14. 1 squeeze kalamansi or use lemon or lime
15. Few stems green onions, chopped
16. Chopped fried garlic
17. Few drops chili oil or 1/2 tsp chili garlic oil (optional garnish for spiciness)
18. Fried chopped pork belly or chicken skin (optional)
19. 2-3 stems (not stalks) chopped celery, cilantro or parsley (optional)

Instructions to make to make Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge

1. Heat 1T oil in a pot. Sauté onions, garlic then the ginger.
2. Add the (salted) chicken pieces then cover. Let its juices come out, then turn on the other side. Drop in the bay leaf (optional). Season with pepper.
   
   Add a cup of water and let it simmer.
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. Stir in the Turmeric powder and the bullion or stock cubes. Cover for a few minutes.
5. Add the remaining water and the washed rice. Cover and let the rice cook.
6. Check your pot and taste. Adjust seasoning accordingly, add a bit more water if you think it’s drying out. Continue to simmer until you reach consistency like in photos (above and cooksnaps)
7. 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/cilantro or parsley (optional), adds a nice subtle freshness to the dish.
9. 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 😝)
10. This is perfect for rainy days and cold nights!

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So that's going to wrap it up with this special food Recipe of Award-winning Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge. Thank you very much for your time. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!