Arroz Caldo (Chicken-rice soup)

Great for breakfast during cold or rainy season. This delicious recipe is also given to babies who are just starting to eat solid food (minus the toasted garlic and green onion).
A delicious blend of chicken, rice and ginger roots gives it extra ordinary flavor.

2 lbs. chicken, cut up in serving pieces

1 tbsp. oil
1 tbsp. minced garlic
1 med. size onion sliced

1/2" ginger root, cut in thin strips

1 T. safflower (optional)

1 t. fish sauce (patis)
salt & pepper to taste
1/2 cup rice, washed and drained
(sticky rice is better than regular rice)
6 cups water
2 stalks green onions, minced
1 t garlic chips, fried (optional)

Wash chicken and pat-dry.

In a large saucepan, saute garlic, onion, ginger and safflower.
Add chicken to sauteed mixture and continue stir-frying to a golden brown.
Add rice, cook-stirring for 5 more minutes.
Add seasonings.

Add water and bring to boil.
Reduce heat and simmer for 30 to 45 minutes (stirring occasionally)
or until chicken is tender. Remove from heat and garnish with scallions or green onions and toasted garlic chips, and calamansi juice if desired.

Serves 6-8




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