Arroz caldo is a simple recipe perfect for a rainy day. If preferred, you may also add chicken liver and kasubha (dried safflower). Serve it hot with calamansi on the side.
1 tablespoon thinly sliced ginger
1/4 cup thinly sliced red onions or shallots
1/2 kilo chicken parts (adobo cut)
2 tablespoons fish sauce (patis)
1 cup washed Jasponica rice
1 Heat oil in a deep stockpot over medium heat. Sauté onions, garlic, ginger.
2 Add chicken parts skin-side down first, cook until browned.
3 Stir in rice and cook for 2 minutes. Add fish sauce.
4 Add water. Season with salt and pepper.
5 Cover and bring to a boil. Lower heat and let simmer until rice is cooked and mixture is thick.
6 Divide among bowls and garnish with crispy garlic. Serve hot with calamansi on the side.
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