Everyone has their own comfort food. One of mine is Chicken Arroz Caldo.
Tasty. Filling. Satisfying.
There's nothing like a warm bowl of Arroz Caldo and a good book to read on a cold, rainy day and classes (or work for the lucky immortals) are suspended...oohlala!
Last week, my husband was bugging me to make some as he was craving for it big time but I wasn't in the mood for it. Eventually, I gave in and so, I made a huge pot that we actually had it for breakfast and merienda for several days. Now I suppose he won't be requesting again for it anytime soon, hehehe!
Anyway, here's my version and I hope you try it one day!
CHICKEN ARROZ CALDO INGREDIENTS:½ kilo each of chicken neck and thighs (remove skin)
1.5 L of homemade chicken broth (made by simmering of chicken parts of your choice for at least 2 hours, I used chicken neck and thighs)
4 Tbsp minced ginger (as we prefer a stronger ginger taste)
5 cloves garlic, minced
1 large red onion, finely diced
3 cups uncooked Japanese or Arborrio rice, washed and rinsed
3 tsp himalayan salt (or 2 pcs of chicken cubes)
1 tsp ground white pepper
shredded cooked chicken (thigh part)
1 tbsp kasubha (optional)
Toppings:
Green onions
Fried Garlic and scallions
Boiled quail eggs
TO MAKE:-In a large pot, simmer chicken parts in 2 liters of water for about 2 hours. Make sure to skim off foam and impurities floating on top.
- When done, remove chicken thighs to shred then add it back to the simmering broth.
-Add kasubha to the broth to give off a slight yellow color.
-On a separate pan, saute garlic, ginger and onions in little oil (about 2 tbsp.) until the onions are translucent. Add washed rice and saute a little too.
-Add the sauteed garlic, onion, ginger and rice to the chicken broth.
-Bring to a boil and then lower to a simmer uncovered. Stir pot often to make sure rice does not stick to the bottom of the pan.
-You may add a few more cups of water if the consistency gets too thick for your liking.
- Season with salt / chicken cubes and ground white pepper.
Serve warm with toppings of choice plus patis with calamansi on the side.
Enjoy!
