Chicken Arroz Caldo


CHICKEN ARROZ CALDO is a part of the classic Chinese congee cuisine introduced to Filipinos yet the Spanish word of Arroz Caldo, which literally means rice sould, shows that Filipino cuisine is vastly influenced by foreign migrants of the country. Filipino’s term for this bowl of meal is LUGAW. The ingredients, instructions and method for this recipe is very plain and simple yet you can cook a great classic meal without making a mistake. You can also combine chicken and GOTO for a perfect combination of rice soup.

CHICKEN ARROZ CALDO

1 kilo chicken breast
2 liters water
6 cloves garlic, peeled, half to be crushed, and the other half to be minced
4 large onion, peeled and sliced, divided into 2
2 cup long grain rice, washed and drained
1 large ginger, peeled and thinly sliced
3 tbsp. fish sauce or patis
2 scallions (onion stalk), thinly sliced
salt
6-8 peppercorns
ground pepper

Wash chicken breast thoroughly with running water. Put the chicken breast into a medium pot. Add 1 liter water, crushed garlic, sliced onions, peppercorns and salt. Bring to a boil and cook the chicken breast, about 20-25 minutes. Remove scum with a big spoon. Remove from heat and allow the chicken to cool. Set aside chicken broth.

If chicken breasts are cool enough for you to hold it, debone them and discard bones. Remove the chicken skin and slice with knife into small strips. Shred the chicken meat with your fingers, according to your desired size, separating each shred from one to another. Place the shredded chicken meat and sliced chicken skin on a large shallow bowl. Set aside.

In a large heavy pot, heat cooking oil and saute garlic, ginger and onions until aromatic. Add the chicken meat and chicken skin. Cook about 2 minutes, stirring often.

Add 1 liter of water and the chicken broth, bring to a full boil, covered.

Add the rice. Cook, stirring often, covered, about 20-30 minutes. You may add additional water, depending on you desired consistency.

Add scallions and season with fish sauce and pepper. Add salt if needed.

Serve while hot. You may drizzle a teaspoon of calamansi juice or garnish it with toasted garlic.

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