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

Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice). 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. Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic.

Arroz caldo, also spelled Aroskaldo, is a Filipino rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard-boiled egg. Have you ever had Chinese Congee? 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 achieve it.

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

1. You need 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. It's 1 1/2 of Chicken bullion or broth cube.
8. Prepare 1-2 c of brown & red rice (washed & mixed).
9. Prepare 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. It's 2-3 cloves of garlic for garnish, chopped.
13. Prepare 1 of thumb ginger for garnish, chopped (optional).
14. You need 1 of small red onion for garnish, chopped (substituted for scallions).
15. You need 2-3 of stems (not stalks) Celery with leaves for garnish (optional).
16. You need 1 squeeze of kalamansi per bowl (garnish).
17. Prepare of Few drops chili oil (optional garnish for spiciness).
18. You need 2 Tbsp of cooking oil.

Well this a Filipino style congee that is like a Chicken Rice Porridge -- it's absolutely delicious and a. Skimming and disposing the floating scum while the Arroz Caldo is simmering will give you a clean overall congee with no brown bits Add the turmeric while you are sautéing your garlic, ginger and onions. Arroz Caldo literally means warm rice. This congee that closely resembles risotto has been a favorite Filipino snack.

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!.

It can also be enjoyed anytime. Start by sauteeing the garlic and onions. Ground black pepper and a piece of chicken cube are added during the process. A Filipino-style congee, or rice porridge, arroz caldo is the Philippines' answer to chicken soup. A good meal when you are feeling a little under the weather, the ginger-infused broth and citrus notes give an unexpected twist that makes arroz caldo a Arroz Caldo - Filipino Rice Congee.