I grew up in a place where rain is a daily thing, not everyday, but on most days. For children like me back then, we had one comfort food during those cold and wet days – Arroz Caldo. My father, being Ilokano who loves cooking, always made sure that when we get home from school, we had food ready and waiting for us. Imagine the delight we felt upon arriving home when we found hot Arroz Caldo waiting to be served. That was heaven.
Today, in my own household, we also have the best Chef in the house – Daddy! We all love his flair for experimenting on different ingredients for our food because they always end up super delicious and we always want more!
Here’s one of Daddy’s excellent recipe – Chicken Arroz Caldo!
Chicken Arroz Caldo
- 4 to 6 pcs of any of the following cuts: chicken thighs, drumsticks, or wings
- 2 cups of uncooked sticky rice (ordinary rice would also do)
- 1 liter of chicken stock
- Ginger (peeled, chopped into small pieces)
- 4 cloves of garlic (chopped finely)
- 1 large onion or 2 shallots
- Spring onions or Scallions
- 2 tablespoons Patis (Fish Sauce)
- Salt and pepper to taste
How to Prepare:
- In a big pot, put oil and drop the cut up chicken pieces. Let the chicken brown on one side without moving them (otherwise the skin will stick to the bottom of the pot). When one side is brown, turn to the other side and let this side brown as well.
- Season with a little salt and pepper.
- When both sides of the chicken are brown, add the garlic, ginger, and chopped onion.
- Add the 2 cups of uncooked rice.
- Mix the rice and add the Patis or fish sauce. Mix some more and then pour the chicken stock.
- Cover and bring to a boil, then turn the heat low to simmer.
- Stir once in while to so that the rice will not stick in the bottom of the pot.
- Continue checking the rice until it becomes soft. Be careful not to make the mixture too thick. If it does, add a little water or chicken stock. You can always adjust this depending on how you want your Arroz Caldo – “runny” or “almost dry”. Ours, we prefer “runny” kasi masarap higupin!
- Taste to check the seasoning.
- To serve, top with finely chopped spring onions and deep friend garlic and onions. Calamansi and pepper will also make this dish very delicious.
- Always serve hot!