Hello everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice). It is one of my favorites food. For mine, I am going to make it a little bit tasty. This is gonna smell and look deliciou

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

1. It’s 4 of small red onions, roughly chopped
2. Prepare 3 cloves of garlic, chopped
3. You need 1 of big knob ginger, sliced lengthwise
4. You need 1-2 of bay leaves
5. Prepare 1/2 of a chicken, salted and sliced
6. You need 6-7 c of water
7. Prepare 1 1/2 of Chicken bullion or broth cube
8. It’s 1-2 c of brown red rice (washed mixed)
9. It’s 1-2 tsp of Turmeric powder
10. You need to taste of Salt and pepper
11. You need 1/2 of a deck-size pork belly for garnish, chopped (optional)
12. Prepare 2-3 cloves of garlic for garnish, chopped
13. It’s 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. You need 1 squeeze of kalamansi per bowl (garnish)
17. You need of Few drops chili oil (optional garnish for spiciness)
18. Prepare 2 Tbsp of cooking oil

Step 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 c 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 youre 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 cube Mix around then cover for a few minute
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 Im 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 its 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!

So that’s going to wrap it up with this exceptional food Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice). Thanks so much for your time. I am sure that you can 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 family, colleague and friend Thanks again for reading. Go on get cooking!