Thursday, November 8, 2012

Chicken Arroz Caldo

With the weather getting somewhat colder, it was the first day of a little rain this morning, it means that it is time for something warm and comforting. Arroz Caldo is probably one of my favorite meals, but then again that list is super long. There is just something comforting about a bowl of chicken and rice that I have always loved. When I was younger and I used to eat Top Ramen, I used to add cooked rice to the soup and let it soak up all the broth. The blend of the noodles and rice is something I've always loved. And I think it was because the rice part reminded me of Arroz Caldo.

What exactly is Arroz Caldo? It's a Filipino rice porridge or congee. Rice and chicken slowly cooked in a savory broth until it's thick and topped with hard boiled eggs, scallions, fried garlic and calamansi. Luckily my mom has a calamansi tree in their backyard, so it something that I can easily get my hands on. If you don't have calamansi, lime would be a perfect substitution. Normally Arroz Caldo calls for Fish Sauce, but I'm not a fan of it so I just use a little more salt in mine. 

Sound delicious? Then keep reading...

Here's The Recipe:
(Adapted from Jun-Blog)


1 tablespoon vegetable oil
3 garlic cloves, peeled and finely chopped
1 1-inch piece of ginger, peeled and finely chopped, about 1/2 tablespoon
1 small onion, chopped
pinch of saffron
6 chicken wings, or 2 large boneless chicken breast or thigh, cut into 1-inch pieces
1 cup short-grain rice
4 cups chicken stock
3 hard-boiled eggs, sliced for garnish
2 spring onions, thinly sliced for garnish
3 calamansi or limes
salt to taste

1. Sauté the garlic in oil in a medium saucepan over medium heat and cook until golden brown, about 2 minutes. Transfer the garlic to a paper towel-lined plate to drain and set aside. 
2. Add the ginger, onion, and saffron and cook until the onion is translucent, about 3 minutes. Add the chicken and brown for about 5 minutes. Add the rice, chicken stock, and salt, cover the pan, and simmer over medium to low heat. Stir frequently and simmer until the chicken and rice are cooked through, about 25 to 30 minutes. 
3. If you want a more thinner porridge, add more broth. I like it thick and not so soupy.
4. Ladle the arroz caldo into bowls and serve with bowls of hard-boiled egg, spring onion, fried garlic, calamansi.

*Note* Add a little water or broth when you reheat. 

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