After the rush of the past week and realizing how nippy the weather can get....you start to crave for your comfort foods. One of which for me is a simple Arroz Caldo.
I never knew how to make one before, until Lynn taught me to. Simple, but the love that goes with being patient in bringing out the flavors, is the key to the goodness of it.
Lynn's Arroz Caldo
| Ingredients: - 1 whole SUNSHINE chicken, cut up to small pieces
- oil
- garlic
- onions
- ginger
- fish sauce
- 1 C rice
- ½ C malagkit
- 6 C water, you may add more water while simmering, to suit the consistency you want kasubha or saffron, for aroma and color
- chopped spring onions leaves
- fried garlic
Directions:
In the cooking vessel, pour oil and place your garlic. Place atop low fire and let the garlic reach color tan, then add onions until wilted, then ginger. Do all that in low fire, slow cooking to blend all the flavors well. Add the chicken pieces, braise, until slightly brown. Season with fish sauce. Mix well. Put the rice and malagkit, mix well. Add the kasubha or saffron, blend. Increase heat a bit. Add the water and bring to a boil. Lower heat to slow cook. Stir often to make sure the rice does not get overcooked nor stick to the bottom. You will know it is cooked by the consistency. About 5mins before you are done, add the chicken liver (optional). Serve hot, top with chopped onion leaves and fried garlic. You may want some fish sauce and kalamansi on the side. |
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