Chicken Arroz Caldo for the rainy days. Easy to make and very tasty.
- 1/4 cup vegetable oil
- 2 tablespoon sliced ginger ( I added more since I like the ginger taste)
- 1 tablespoon minced garlic
- 1/2 cup minced white onion
- 1 bouillion cube
- 6 to 8 pieces chicken legs or thighs ( I used different parts though)
- 1/2 cup malagkit rice (I used gohan or the Japanese rice used for sushi to substitute)
- 1/2 cup long grain rice
- patis and white ground pepper to taste
- fried garlic chips, spring onion, safflower for garnish
1. Preheat pot with vegetable oil. Sauté ginger, garlic and white onion over medium heat. Add 1 bouillon cube. Mix well.
2. Add chicken pieces. Cook until lightly browned.
3. Add malagkit and long grain rice into the pot and mix well.
4. Pour in 3 to 4 cups water. Simmer until rice is cooked and arroz caldo is thick but still pourable. Stir occasionally.
5. Season with patis (fish sauce) and ground white pepper. Add more water if mixture becomes too thick.
6. Serve with a siding of fried garlic chips, chopped spring onions, safflower and patis-calamansi sauce.
Recipe Source: Foodie magazine