Arrozcaldo
























I love arrozcaldo and goto. During our school fairs back in high school, the school nurse would put up a stall selling these. I'd have goto for lunch during the entire week! Haha!

Whipped up a batch of arroz caldo to warm us up after the storm. Mike likes the zing of the ginger. I squeeze at least 3 calamansis into my bowl. Yum!

You'll need:
chicken- I use drumsticks
rice- malagkit and normal rice
ginger
garlic
onions
scallions
olive oil
salt and pepper
patis- fish sauce
kasubha- a local, cheap version of saffron
calamansi


Saute onions, garlic and ginger in a bit of olive oil. Add the chicken and cook until browned. Add water and let boil for at least 30 minutes until the chicken is soft. (I use a pressure cooker for this part so the meat is extra soft and literally falling off the bone). Add the rice and let simmer, but keep on stirring the pot so the rice won't burn and stick to the bottom. Adjust the flavors by adding fish sauce, pepper, kasubha, and perhaps more ginger. Once done, sprinkle with pepper, top with chopped scallions and serve with calamansi and patis.


You can serve this with a sprinkle of toasted garlic, too. Use lemon for a slightly different flavor. And if you want to cheat your way to make it more flavorful, add a bit of Knorr chicken bouillon cube. Haha!  

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