Photo credit: www.goonswithspoons.com
Sony Robles-Florendo shares her recipe for Arroz Caldo with Chicken in her book, Signature Dishes of the Philippines. Sony has been an advocate for the international recognition of Philippine cuisine. To order Sony's book, email her at songer1212@msn.com
Arroz Caldo with Chicken
Serves: 8- 10
- 1/2 cup of glutinous rice
- 1 cup of white rice
- 2 1/2 lbs of chicken
- 1 inch of ginger, julienne
- 1 tbsp of garlic, minced
- 1 onion, small, chopped
- 2 tbsp of oil
- 2 tbsp of patis (fish sauce)
- 10 cups of water
- 2 pcs of green onion, stalks, sliced
- 2 tbsp of fried garlic
- pinch of kasubha (saffron)
Cut chicken into serving pieces. Wash well and drain. Sauté garlic, ginger and onion. Add chicken. Season with patis (fish sauce) and allow to cook for a few minutes. Add rice and water, stirring ingredients together to avoid sticking to the sides of the pan. Cook over low heat, stirring occasionally for 20 minutes or until chicken and rice are cooked. Add kasubha (saffron). Mix thoroughly. Add sliced green onions and fried garlic before serving.