Chicken Arrozcaldo
By: PinayInTexas
Published: Wednesday, February 23, 2011 - 10:06pm

Ingredients




1 1/2 pounds chicken, cut into serving pieces and sprinkled with a pinch of salt& 2 tablespoons olive oil
6 cloves garlic, minced
1 medium sized onion, minced
2 thumb sized ginger, julienned
1 piece chicken cube
2 cups uncooked rice (I use 1 cup jasmine rice and 1 cup glutinous 
8 cups water
3 tablespoons fish sauce
1 tablespoon safflower (kasubha)
5 stalks green onion, finely sliced for garnish
4 tablespoons fried garlic for garnish
4 pieces hard boiled eggs or a dozen hard boiled quail eggs, peeled (My daughters love 
Salt and pepper to taste
2 pieces pcs Lemon or 4- 6 calamansi (optional)





Preparation

1 In a large soup pot over medium heat, saute garlic in olive oil until light brown. 2 Add ginger and onion, and sauté for a minute. 3 Add chicken cube and stir until it melts. 4 Add chicken and stir-fry until both sides turn light brown. 5 Add fish sauce and simmer for another minute. 6 Add rice and water. Mix well. Cover and simmer in medium heat for about 40 minutes or until the rice is fully cooked. Stir occasionally. 7 Put-in the hard boiled eggs 8 Add the safflower for additional color and aroma. 9 Stir in a small amount of sliced green onions. Add salt and pepper if necessary. 10 If rice soup becomes too thick, add a little water to thin it a bit. Garnish each bowl serving with sliced green onions and fried garlic just before serving. 11 Sprinkle a little lemon juice on the soup servings. (optional) 








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Preparation

 1  In a large soup pot over medium heat, saute garlic in olive oil until light brown.  2  Add ginger and onion, and sauté for a minute.  3  Add chicken cube and stir until it melts.  4  Add chicken and stir-fry until both sides turn light brown.  5  Add fish sauce and simmer for another minute.  6  Add rice and water. Mix well. Cover and simmer in medium heat for about 40 minutes or until the rice is fully cooked. Stir occasionally.  7  Put-in the hard boiled eggs  8  Add the safflower for additional color and aroma.  9  Stir in a small amount of sliced green onions. Add salt and pepper if necessary.  10  If rice soup becomes too thick, add a little water to thin it a bit. Garnish each bowl serving with sliced green onions and fried garlic just before serving.  11  Sprinkle a little lemon juice on the soup servings. (optional)

About


Arroz Caldo which literally means "rice soup" is a favorite comfort food among many Filipinos. Despite its Spanish name, this dish is actually an adaptation of the Chinese congee or porridge. It is flavored with chicken, garlic, ginger, and safflower (kasubha). The latter is our local saffron which gives arroz caldo an appealing aroma, not to mention the bright yellow tinge.
Arroz Caldo, which best represents the mixture of Filipino heritage combining Spanish, Chinese, and Filipino flavors, is perfect for someone having a bad cold. It's also great during rainy weather. It is one dish that you can eat any time of the day. We, Filipinos eat it for breakfast, lunch, dinner and even merienda.