Chicken Arroz Caldo Recipe

Heat oil in a deep stockpot over medium heat. Fry garlic until browned and crispy; set aside for topping.

Add chicken liver and stir until half cooked; set aside.

Sauté ginger, kasubha, and onions in the same pot until browned.

Add chicken parts and cook until browned. Season with fish sauce, bouillon cubes, and pepper.

Stir in rice and cook for 2 minutes. Add water. Cover and bring to a boil. Lower heat and simmer for 45 minutes. Add chicken liver and cook for 2 more minutes.

Divide among bowls and garnish with crispy garlic and green onions. Serve hot withcalamansi on the side.