Arroz Caldo

May it be for kids or kids at heart. This recipe is such a staple most especially on cold rainy days. I could also remember eating arroz caldo whenever I'm feeling a bit under the weather. My mom would usually cooked me this meal when having a flu or on cases wherein you're usually not in the mood for eating. Nowadays, expect to see this served on our table on Holy Thursdays and Good Fridays.


Ingredients:

• 1/2 kilo chicken (leg/thigh), cut into small serving pieces
• 1 large onion, chopped
• 3-4 gloves garlic, minced
• 1 thumb size ginger, grated
• 2 cups uncooked rice
• 1 tsp fish sauce
• 6 cups water
• salt and pepper
• 3 tbsp cooking oil
• 1/4 cup chopped scallion

Cooking Procedure:

1. Heat oil in a cooking pot over medium heat. Saute ginger, onion and garlic until translucent and aromatic.
2. Add chicken, stirring occasionally until chicken changes color and juices are visible. Add fish sauce. Stir and cover, let it simmer for 5 minutes.
3. Add water and rice.
4. Simmer over low heat for 20 minutes or until the rice and chicken are tender. Stir occasionally to prevent from sticking.
5. Add salt and pepper to taste.
6. When already cooked, turn of heat then add scallions. 

Tips:

• You could top each serving with half-sliced boiled egg for added eating pleasure.

Watch video here:

Just so you know:

Arroz Caldo is a Filipino rice porridge or congee , made with glutinous or sticky rice and flavored with ginger and other spices. The main difference of Arroz Caldo from other rice porridge, like Goto or Lugaw, is that it uses chicken meat and sometimes chicken liver and hard-boiled egg.  Although it is known to be a good comfort food for the sick especially during the rainy season, it is also usually served as breakfast because it is filling and nutritious.