Despite its very Spanish name, Arroz Caldo is actually the Philippine version of the Chinese congee. The dish is considered by many to be a comfort food, and is a perfect substitute for good â€˜ol chicken soup. Arroz Caldo is a staple in most lugawans and carinderias.
– 2 kilos of chicken
– ½ kilo of chicken liver and gizzard
– 1 whole onion
– 1 whole garlic
– 1 bay leaf
– 6 peppercorns
– 1 piece of sliced ginger, thumb-sized
– 1 teaspoon of kasubha
– 1 onion, diced
– ½ cup of malagkit (glutinous rice)
– ½ cup of long-grain rice
– ½ teaspoon of fresh parsley, chopped
– 10 cups of chicken broth
– 1 tablespoon of cooking oil
– 4 to 6 pieces of kalamans
– Patis (fish sauce) or salt
How to Cook:
1. Wash the chicken thoroughly and take away all visible fat.
2. Cut the liver into 2” x 2” cubes. Store in the refrigerator.
3. Clean the gizzard and remove all visible fat.
4. Put the chicken and gizzards in a pot and cover with water. Toss in the whole garlic, peppercorns, onion, bay leaf and put 1 teaspoon of salt. Bring to a boil over medium heat flame. Remove the scum that rises on the surface. Then lower heat and let the mixture simmer for 1 ½ hours or more if needed. Make sure that the chicken and gizzards are tender.
5. Remove the chicken and gizzards from the pot and let cool for several minutes. Chop into pieces and set aside. Strain the broth from the pot.
6. Wash the glutinous and long-grain rice and drain well.
7. In a large casserole, heat the cooking oil and fry the garlic until toasted. Remove from the casserole and set aside. Next, put the ginger to the oil and fry until it turns golden. Add the onion and fry until it becomes transparent.
8. Put in the drained rice and cook in oil until the grains start to brown. Now pour the broth over the rice one cup at a time. Stir. Add the kasubha. Bring mixture to a boil then lower the heat. Cover and let simmer until the grains starts to crumble.
9. Toss in the chicken and gizzards then stir. Bring to a soft boil then add the liver. Let the mixture simmer for five minutes. Make sure not to overcook the liver.
10. Season with pepper or patis to taste.
11. Sprinkle the chopped parsley and toasted garlic. Serve hot in a bowl and put kalamansi juice on it.