Arroz caldo is a Filipino rice porridge in a chicken base, a popular dish to celebrate the New Year
because the expansion of the rice when cooked symbolizes growth and prosperity.
Chop up some garlic, onions and ginger.
An uncle once said, “The secret to making good arroz caldo is to wash the chicken very, very well.”
Our new secret is using Murray’s Family Farmed Free-Range Organic chicken.
It really makes a difference.
Washed chicken pieces.
Saute garlic, ginger and onions until garlic is brown and onions are clear.
The chef says that the secret is to coat the rice with all the sauteed chicken goodness.
Add broth and simmer on low heat for two hours, skimming the top every so often.
Chop up some scallions for topping.
For the occasion we opened a 2003 Cakebread Cab we’ve had since a Napa trip in 2006.
Drizzle some good stuff.
Nothing compares to this.
Aling Rosing’s Chicken Arroz Caldo
1/2 head garlic, chopped
1 yellow onion, chopped
1 medium sized ginger, sliced into strips
10 chicken pieces, washed and dried
2 cup white jasmine rice
2 chicken bouillons
bottled fried garlic
In a 10 liter stock pot, saute ginger, garlic and onion until onion is clear. Add chicken pieces and coat with oil for about five minutes. Add rice and coat with oil. This is a very important step that allows the rice to take in the flavors of the chicken and oil. Allow to cook for five minutes, stirring to prevent sticking to the pot. Add bouillons and water up to three-fourths the pot’s height (7.5 liter mark). Simmer on low heat while mixing often to prevent sticking. Do not allow to boil over. Cook for about two hours until rice is broken. This version results in a soupy kind of arroz caldo, so add more rice if you want it coarse and thick like a risotto. Top with scallions, fried garlic and lemon juice. This recipe is huge (serves eight), so adjust portions accordingly for a smaller pot.
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