CHICKEN ARROZ CALDO

 CHICKEN ARROZ CALDO

Chicken Arroz Caldo is a Filipino rice porridge or congee made with chicken, rice, and various seasonings. It's a comforting and hearty dish that is often enjoyed as a warm and filling meal, especially during cold or rainy weather. The name "Arroz Caldo" is derived from the Spanish words "arroz" (rice) and "caldo" (broth), reflecting the Spanish influence on Filipino cuisine.

To make Chicken Arroz Caldo, chicken pieces are simmered in a flavorful broth, typically with garlic, ginger, onions, and fish sauce, until the chicken is tender. The rice is then added and cooked until it becomes soft and porridge- like in consistency. It's often garnished with toppings such as fried garlic, green onions, boiled eggs, and sometimes a squeeze of calamansi (a citrus fruit) or a drizzle of soy sauce. It's a popular comfort food in the Philippines and is often served for breakfast, lunch, or dinner. Chicken Arroz Caldo is not only delicious but also a soothing and nourishing dish that's cherished by many.

What is malagkit rice?

Malagkit rice, also known as glutinous rice or sticky rice, is a type of rice that is different from regular long-grain or jasmine rice. It is called "malagkit" in the Philippines due to its sticky, glue-like texture when cooked. Glutinous rice is widely used in various Asian cuisines and is a staple in dishes that require a sticky or chewy texture.

Key characteristics of malagkit rice include;

1. Sticky Texture: When cooked, malagkit rice becomes sticky and chewy, adhering togethe in a cohesive mass. This makes it suitable for dishes like rice cakes, rice dumplings, and desserts that rely on its glutinous nature.

2. Short and Round Grains: Glutinous rice grains are shorter and rounder than the long-grain varieties commonly used for everyday rice dishes.

3. Versatile Uses: Malagkit rice is used in both savory and sweet dishes. It is the primary rice used in dishes like rice cakes (kakanin), rice dumplings (zongzi or machang), and various rice-based desserts like mango sticky rice and coconut milk-based treats. 

4. Sticky Rice Varieties: There are different varieties of glutinous rice found in different regions of Asia. In Southeast Asia, including the Philippines, it's typically referred to as malagkit rice.

5. Gluten-Free: Despite the name "glutinous," this rice variety is gluten-free and safe for individuals with gluten sensitivities or celiac disease.

Malagkit rice is a key ingredient in many traditional and cultural dishes, particularly in Southeast Asia, and it's valued for its unique texture and flavor in both sweet and savory preparations

Ingredients:

• 1 Cup Malagkit Rice
• 400 Grams Chicken Wings
• 1 Bulb Garlic minced
• 5 Cloves Garlic mince
• 1 Piece Large Onion
• 2 Thumb size Ginger
• Saffron
• 2 Tablespoon Patis
• Salt
• Black Pepper
• 1 Piece Chicken Cube
• 8 Cups Water
• Spring Onion
• Boiled Eggs

Instructions

1. Rinse the Rice:

• Place the glutinous rice in a bowl, cover it with water, and rinse it several times until the water runs clear. Drain and set the rice aside.

2. Sauté the Aromatics:

• In a large pot, heat the oil over medium heat. Add the minced garlic stir until they become golden brown. Then set aside.
• On the same pot pour they chopped onion and thinly mince 5 cloves of garlic, stir well. 
• Add 2 thumb size chopped ginger, stir well. Sauté for a few minutes until onions becomes translucent and the mixture is aromatic.

3. Add the chicken parts, stir well season with salt and black pepper, add some safran then mix well until they becom slightly brown.

4. Pour in Broth:

• Pour in the chicken broth and add fish sauce. Stir to combine.

5. Simmer:

• Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-30 minutes or until the chicken is cooked through and tender.

6. Add the Rice:

Add the rinsed glutinous rice to the pot. Stir well to prevent the rice from sticking to the bottom.

7. Continue Simmering: 

• Continue to simmer the mixture, stirring occasionally to prevent the rice from clumping together. The rice will absorb the liquid and become soft and sticky. This can take another 20-30 minutes.

8. Adjust Consistency:

• If the arroz caldo becomes too thick for your liking, you can add more chicken broth to achieve your preferred consistency. Season with salt and pepper to taste.

9. Serve:

• Ladle the Chicken Arroz Caldo into bowls. Garnish with hard-boiled egg slices, sliced green onions, and fried garlic. You can also serve it with calamansi or lemon wedges for a tangy touch.

10. Enjoy.

• Serve the Chicken Arroz Caldo while hot, and enjoy this comforting Filipino rice poridge.

Feel free to adjust the seasonings and garnishes to your taste, and make this dish your own. 

for me love to top with hard boiled eggs cut into half,sprinkle with fried garlic, garnish with Chopped spring onions

Enjoy