Recipe: Appetizing Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice)

Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice).

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 cook it.

Ingredients of Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice)

1. Prepare 4 of small red onions, roughly chopped.
2. You need 3 cloves of garlic, chopped.
3. You need 1 of big knob ginger, sliced lengthwise.
4. It's 1-2 of bay leaves.
5. You need 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. Prepare to taste of Salt and pepper.
11. Prepare 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. It's 2-3 of stems (not stalks) Celery with leaves for garnish (optional).
16. Prepare 1 squeeze of kalamansi per bowl (garnish).
17. It's of Few drops chili oil (optional garnish for spiciness).
18. It's 2 Tbsp of cooking oil.

Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with 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. 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!.