Arroz Caldo

Arroz Caldo is really a Spanish phrase for warm rice. This is a kind of rice porridge or lugaw similar to risotto even though this meal has its Chinese roots. The addition of chicken (cut into strips) makes Arroz Caldo special from other rice porridge. Saffron, toasted garlic and scallions are included to improve the aroma and flavor of this well-loved dish during rainy season.

This congee is also served during breakfast. This can also be enjoyed as street food from carts along major streets in Manila especially in China Town. Many small carinderia (restaurants) also offer this in their regular menu.

Ingredients:

1 kilo chicken, cut into small pieces

2 kilos uncooked rice

Water to boil rice

3 tablespoon fish sauce

2 tsp garlic

1 tsp black pepper, grounded

2 cups onion, chopped

6 pieces hard boiled eggs

2 cups green onions, julienned

2 large ginger, sliced thin

3 tbsp wild saffron flower

2 pieces chicken cube

3 pieces calamansi

2 tbsp cooking oil

Procedure:

In a large pot, heat oil then stir fry garlic, onion and ginger. Add some ground black pepper. Put chicken cubes and simmer until the boullion melts. Add the chicken and simmer until golden brown. Put some patis (fish sauce) and uncooked rice. Add water put to boil for several minutes. Stir once in a while and boil for about 35 minutes or until the rice is soft. Add hard boiled eggs, wild saffron to enhance color and aroma. Serve with garlic, spring onions and calamansi. Enjoy while hot!