Recipe of Any-night-of-the-week Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice)

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

1. Get 4 small red onions, roughly chopped
2. Get 3 cloves garlic, chopped
3. Take 1 big knob ginger, sliced lengthwise
4. Take 1-2 bay leaves
5. Make ready 1/2 a chicken, salted and sliced
6. Get 6-7 c water
7. Prepare 1 1/2 Chicken bullion or broth cube
8. Make ready 1-2 c brown & red rice (washed & mixed)
9. Make ready 1-2 tsp Turmeric powder
10. Take to taste Salt and pepper
11. Prepare 1/2 a deck-size pork belly for garnish, chopped (optional)
12. Take 2-3 cloves garlic for garnish, chopped
13. Take 1 thumb ginger for garnish, chopped (optional)
14. Make ready 1 small red onion for garnish, chopped (substituted for scallions)
15. Make ready 2-3 stems (not stalks) Celery with leaves for garnish (optional)
16. Take 1 squeeze kalamansi per bowl (garnish)
17. Prepare Few drops chili oil (optional garnish for spiciness)
18. Take 2 Tbsp cooking oil

Steps 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 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!

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