Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge

Name: Turmeric Arroz Caldo - Chicken Congee | Filipino rice porridge
Yield: 3-4 people
Cuisine: American
Ingredients: Chicken, fave parts or pieces sliced; 1 large red onion, roughly chopped; 4 cloves garlic, chopped; 1 big knob ginger, sliced lengthwise; 2 Tbsp cooking oil; 1-2 tsp Turmeric powder; 1 bay leaf (optional); 1 T Fish oil or Patis or use salt (to taste); pepper; 1 1/2 Chicken bullion or broth cube; 1 c brown & red rice (washed & mixed) or white rice but use less water; 4-5 c water; 1 squeeze kalamansi or use lemon or lime; Few stems green onions, chopped; Chopped fried garlic; Few drops chili oil or 1/2 tsp chili garlic oil (optional garnish for spiciness); Fried chopped pork belly or chicken skin (optional); 2-3 stems (not stalks) chopped celery, cilantro or parsley (optional)

SpottedByD @SpottedByD

NCR, PH

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. 😊

SpottedByD @SpottedByD

NCR, PH

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

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Ingredients

3-4 people

Chicken, fave parts or pieces sliced
1large red onion, roughly chopped
4 clovesgarlic, chopped
1big knob ginger, sliced lengthwise
2 Tbspcooking oil
1-2 tspTurmeric powder
1bay leaf (optional)
1 TFish oil or Patis or use salt (to taste)
pepper
1 1/2Chicken bullion or broth cube
1 cbrown & red rice (washed & mixed) or white rice but use less water
4-5 cwater
For Garnish (sprinkle on top per bowl)
1 squeezekalamansi or use lemon or lime
Few stems green onions, chopped
Chopped fried garlic
Few drops chili oil or 1/2 tsp chili garlic oil (optional garnish for spiciness)
Fried chopped pork belly or chicken skin (optional)
2-3stems (not stalks) chopped celery, cilantro or parsley (optional)

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Steps

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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Cooksnaps

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SpottedByD @SpottedByD

on November 05, 2016 16:13

NCR, PH

A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. These recipes are either discovered, invented, copycatted, passed down or passed on. Do let me know what you think, post a cooksnap too! 👩‍🍳 Cookpad@SpottedByD🎒 IG@SpottedByD