Arroz Caldo is a comfort food for me. When I am tired, when I am sick, when I just do not feel right, I think of arroz caldo. Of course, the day I came home one day was just one of those days. I right away thought of cooking arroz caldo.
Once I stepped in, I boiled 8 cups of water, threw the bones and other parts of chicken breasts I always saved from other recipes while I changed into my home clothes. I set the stock aside, separated the bones from the flesh and discarded the bones. I set the meat aside.
Ingredients:
2 tbsp of oil
2 chicken bouillon
1 tsp of minced garlic
1 tsp of finely chopped ginger
1 finely chopped onion
1 cup of uncooked glutinous rice (malagkit)
6 cups of water from the chicken stock
patis to season
5 tsp of finely chopped green onion
calamansi or lemon
In a saucepan, saute the garlic until lightly brown and set aside. On the same pan, saute the garlic and onion. Add the boullion. Add the stock set aside from boiling the meat . Add the rice and the meat. Cover pan and simmer for about 20 minutes making sure that you stir the pot once in a while. Season. Serve in a bowl. Sprinkle with the sauteed garlic and green onions.
Once I stepped in, I boiled 8 cups of water, threw the bones and other parts of chicken breasts I always saved from other recipes while I changed into my home clothes. I set the stock aside, separated the bones from the flesh and discarded the bones. I set the meat aside.
Ingredients:
2 tbsp of oil
2 chicken bouillon
1 tsp of minced garlic
1 tsp of finely chopped ginger
1 finely chopped onion
1 cup of uncooked glutinous rice (malagkit)
6 cups of water from the chicken stock
patis to season
5 tsp of finely chopped green onion
calamansi or lemon
In a saucepan, saute the garlic until lightly brown and set aside. On the same pan, saute the garlic and onion. Add the boullion. Add the stock set aside from boiling the meat . Add the rice and the meat. Cover pan and simmer for about 20 minutes making sure that you stir the pot once in a while. Season. Serve in a bowl. Sprinkle with the sauteed garlic and green onions.
Calamansi would help enhance the taste of your arroz caldo. Also, some add boiled quail eggs to theirs.
4 comments:
Hi Ting-Aling,
This is also one of my favorite merienda. I also cook this here but it really taste better when you put calamansi instead of lemon.
Hi Bugsybee..let me know how it was.
Walang katapat ano Santi?
Schatzli..lots of garlic din
summerdream..thanks for the visit. Well, all I can say is you trained him well..cheers!
Thank you for sharing your arroz caldo recipe. This is one of my favorite dish during rainy season. I will definitely try your recipes. Also, just thought i’d share where I get my other recipe of arroz caldo…hope you don’t mind. Here: http://www.myfilipinorecipes.com/poultry/index.html.
Thanks again and have a good day!
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