Ana's Passion - Arroz Caldo

DESCRIPTION

"Arroz” for rice and “caldo” for broth. This rice broth which we can also call goto, congee or lugaw is one of Pinoy’s comfort dishes.
It’s perfect for rainy days and “sick” days but who says you can’t eat it anytime you want, it’s that easy!

INGREDIENTS

For the Rice:
1-2tbsp cooking oil
3 cloves garlic, crushed and chopped
1 onion
2-3 inches fresh ginger, peeled and finely chopped
2lbs (1kg) bone-in chicken thighs, breast, or drumsticks
salt and pepper to taste
2 cups (400g) uncooked rice, washed and drained
2-3 liters water or chicken broth
1-1 and 1/2 chicken broth cubes
3 tbsp fish sauce

For Garnish:
4 green onion (scallion)
calamansi or lime
crispy fried garlic
chili flakes (optional)
hard-boiled egg

PREPARATION

Step 1
Our first step is to prep up the chicken. Rub the chicken with salt and set it aside for 30 minutes. Salt will lessen the moisture and will give tastier chicken after quick frying.

Step 2
Heat a pan over medium heat, add 1-2 tablespoons of cooking oil. Saute the garlic until its aroma is released

Step 3
Next, saute the onion until translucent. Add in the chicken, cook for 10-15 minutes until golden brown on each side. Add the uncooked rice, season with salt and pepper. Stir well for 1-2 minutes.

Step 4
Pour the water into a stockpot and bring to a boil. Once boiling, add the chicken broth, fish sauce, and saffron. I usually use saffron powder, but you may also use safflower.

Step 5
Cover and simmer over low heat for about 20-30 minutes or until the rice and chicken are cooked. Stir once in a while to avoid sticking on the pot. You may also need to add more water if necessary or if the rice is too thick. You may also add salt and pepper to taste or more fish sauce.

Step 6
Now it is ready! Ladle the Arroz Caldo into the serving bowl and to finish, garnish with crispy fried garlic, scallion, or onion leaves, put hard-boiled egg cut into half, and calamansi or lime on the side.

TIPS AND TRICKS

Optionally you can add to yourt garnish, chili flakes and a little bit of fish sauce (patis).

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