Chicken Arroz Caldo
My all time comfort food is arroz caldo. I always crave of what my mother cooks whenever I’m sick when I was a child. I remember also at times during stormy days, she also cooks arroz caldo for lunch or dinner. She usually prepares this using the native chicken, raised at the backyard by my father.
At times she cooks this using wood fired stove because of the long-time simmering to tender the chicken. She also uses the freshly picked atsuete seeds, dipped in warm water to add color to the broth. The end result of my Nanay’s arroz caldo is so tasty with flavors coming from the sautéed ginger.
½ kg chicken of choice cuts
½ cup malagkit rice (cooked)
3 cups water
4 cloves of garlic
1 medium onion
2-3 tbsp of fish sauce
1 chicken cubes
- Heat oil and sauté the ginger followed by garlic and onion.
- Add the chicken and let brown.
- Add 1 tbsp of fish sauce and put the chicken cubes.
- Pour in water and let boil.
- Add the cooked rice, let simmer.
- Stir occasionally until thickens.
- Season with pepper and rest of fish sauce to taste.
- Add atsuete powder dissolve in warm water.
- Serve hot.