Arroz caldo is a simple recipe but it can be the most comforting dish!
Arroz caldo is a simple recipe but it can be the most comforting dish! This arroz caldo recipe uses chicken and two kinds of rice.
1/2 cup oil
1/2 cup garlic, crushed
1/4 kilo chicken liver, chopped
2 tablespoons ginger, thinly sliced
1 tablespoon kasubha (safflower)
1/2 cup red onion, thinly sliced
1 kilo chicken, use adobo cut
1/4 cup fish sauce (patis)
4 pieces chicken bouillon cube
1 1/2 teaspoons black pepper
1 cup jasponica rice, washed
1 cup miponica rice, washed
16 cups water
1/2 cups green onion, chopped, for toppings
8 pieces calamansi, to serve
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.
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