CHICKEN ARROZ CALDO

This Filipino rice porridge with chicken & ginger may have originated from China, brought into the Philippines by Chinese immigrants long time ago.  But to us Filipinos, it is known to be a good comfort good when you are under the weather or when the weather is cold or raining outside. There are different type of congee or `lugaw´as it is called in Tagalog. Lúgaw can also be served with tokwa’t baboy (diced tofu and pork), goto (beef tripe), utak (brain of pig), dilà (tongue of pig), litid (beef ligaments), and with calamansi, patís, and soy sauce.

Based on Chinese congee, this rice porridge relies on an easy, flavorful stock that is melded with rice until creamy and rich.  Arroz also has been adapted to the tastes of Spanish settlers who have likened the Chinese restaurants in the Philippines.  Arroz caldo is usually spiced with saffron and black pepper in place of or in addition to the more traditional ginger and scallion. Arroz caldo is more popular among Ilocano, Hiligaynon, and Cebuano peoples (who locally called it as pospas), although those of other provinces, such as Cebu and Bohol, often eat it with the addition of prawns, olive oil, bay leaf, and Chinese sausage.

When I was younger, every time I get sick or feeling under the weather, my Mama would prepare this chicken congee to make me feel better.  And it was from her that I learned to add chicken liver in my congee.  And the recipe here only uses chicken and with no liver added.  There are a lot of versions of congee in the Philippines.  But this one is the most commonly cooked at home as comfort food or even for patients´ meals in the hospital.

A friend of mine was not feeling well one day.  And she had mentioned that she was craving for a chicken soup she used to have back home in USA.  And I told her, we have a chicken soup that is both can make you full and comfort you when needed.  So a few weeks ago, went to meet up with her at their humble abode and decided to cook some congee. We made a huge batch so she can have leftovers that she could freeze and re-heat later when she needs to.  All she needs to do whenever she wants a portion  is thaw the congee and add some chicken broth because it tends to dry up like a cooked risotto.

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CHICKEN ARROZ CALDO

This Filipino porridge dish features chicken wings and rice in chicken broth seasoned with onion, ginger, and garlic.

Prep Time

15 minutes

Cook Time

45 minutes

Servings

servings

Ingredients

• 2 T oil
• 2 T ginger minced
• 1 T garlic minced
• 4 T onions minced
• ½ kg chicken wings
• 1 tsp salt
• 1 tsp ground pepper
• 1 cups ½ glutinous rice
• 6 cups water
• Garnish:
• 2 T spring onions chopped
• 1 T fried crisp onions
• Boiled egg

Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients 2 T oil 2 T ginger minced 1 T garlic minced 4 T onions minced ½ kg chicken wings 1 tsp salt 1 tsp ground pepper 1 cups ½ glutinous rice 6 cups water Garnish: 2 T spring onions chopped 1 T fried crisp onions Boiled egg

Instructions

1. Sauté ginger, garlic & onions in a warm casserole. Add in the chicken wings and let it cook until the chicken is seared properly. Stir in the the rice, salt & pepper.
2. Add in the water and cook for 30 minutes or until rice is done. Make sure to stir every now and then to avoid the rice sticking to the bottom of the pot.
3. Do NOT forget to taste, and add if necessary more salt, pepper and even water if starts to dry up.
4. Serve with sprinkling of spring onions, crispy fried onions & wedges of boiled eggs.

Recipe Notes

You can use chicken filet or even a left over roasted chicken. Just shred the chicken and add it when the rice is cooked. As for seasoning, you can also use fish sauce instead of salt. This is typical ingredient in the Philippines for flavouring our food.

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