From Brains To Beauty: Homemade Arroz Caldo (Filipino Dish)

First of all, as with most things I make, this was not an original recipe. Lol. This time, I got this from Jun-Blog. The specific blog post is for "How to Make Chicken Arroz Caldo"

BTW, my mom makes a killer Arroz Caldo, mine was no where close to what she can make. However, this was close enough. Also, I didn't have all of the ingredients (couldn't find them locally), so I have a modified ingredient list below to what I actually used, as well as what steps I followed.

Chicken Arroz Caldo

Ingredients

♥ 2 tbls vegetable oil

♥ 3 cloves of garlic, finely diced

♥ 1/2 a medium white onion, medium chop

♥ 1 tablespoon fresh chopped ginger, finely diced

♥ 4 boneless, skinless chicken thighs

♥ salt

♥ pepper

♥ 1 cup uncooked Jasmin rice

♥ 4 cups chicken stock

♥ 1 cup of water

♥ 2 tbls fish sauce

♥ green onions (for garnish)

♥ lemon

Instructions

1. Prep your ingredients... finely dice garlic and ginger, and chop up the onion. I like to do this in advance so that I'm not running back and forth while cooking.

2. Preheat the pot on medium high. Once the pot is hot, add the oil and lower the heat to medium. Add the garlic and let brown. This should take about two minutes.

3. Remove the garlic from pan and let dry on a paper towel

4. With the remaining oil, add the onion and garlic and saute on medium to medium high heat until the onions are translucent. About 5 minutes.

5. Add the chicken and brown for about 5 minutes.

At this point, you can start adding salt and pepper. I sprinkle about 1 tablespoon of salt and about 1 teaspoon of pepper, across all four pieces of chicken while in the pot. When I flip them over, I do the same on the other side.

6. Once you've brown both sides of the chicken, add the rice, chicken stock and fish sauce. Bring it up to a boil, stirring frequently for about a minute, then bring it back down to low and simmer for 25-30 minutes COVERED.

Make sure to go back and stir occasionally to avoid sticking/burning.

If it seems too thick, add water to your liking. I ended up adding about another cup of water.

Once complete, serve yourself up a bowl. You can top it with the browned garlic from earlier, as well as fresh chopped green onions and a squeeze of lemon. No, I do not leave the lemon in the bowl when I eat it. I literally just do a few squeezes, and dispose of the rest of the slice and just stir it all up.

DONE!!! So tasty! I'm so excited. It turned out well. I didn't have saffron, so it's missing that sweet element. Also, it's better with calamansi, but we don't have any in Florida. Lol.

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Thanks for reading/watching!