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Foodipino.com-Chicken Arroz Caldo Another Filipino Classic Dish

Foodipino.com-Chicken Arroz Caldo Another Filipino Classic Dish

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Published by Arrian Delabahan

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Categories:Topics, Food & Wine
Published by: Arrian Delabahan on Oct 08, 2013
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Chicken Arroz Caldo – Another Filipino Classic Dish

Every time I eat arroz caldo, it reminds me of the countless times my dad and I spent on those hole-ina-wall eateries that are often found on the street or what many Filipinos called “carinderia”. The true Filipino name of this dish is “lugaw” or “lugao” and it was adapted from the Chinese congee. Congee and lugaw are very similar except Filipinos added diced scallions, toasted garlic, and some even added boiled eggs. Then came the Castilian or Spanish influence of adding saffron, and other spices that made it arroz caldo. Well, with the price tag of about $70 per ounce, I guess. . . we’re not using saffron today. Instead we will be using the saffron wanna be and that is kasubha (safflower $1.49 per oz). But if you insist on using saffron, be my guest and if you have any leftover, email me and I will let you know where to send it, he he he. There are arroz caldo (sometimes called “GOTO”) that is prepared with beef tripe, or even pork stomach but the most common type is chicken arroz caldo. You can use boneless and skinless chicken meat or you can use chopped whole chicken. I like using chopped whole chicken because of the flavorful broth that it produces.

please visit my blog at wokwithray.com — Mabuhay! Chicken Arroz Caldo – Another Filipino Classic Dish Ingredients 1 whole chicken – cut into serving pieces 1 medium onion – chopped 1 cup uncooked rice 2 1/2 Tablespoon finely minced ginger 2 Tablespoon finely minced garlic 2 Tablespoon vegetable oil Salt or Patis(Fish Sauce) to taste Gound black pepper to taste 6 cups water (add more if it rice becomes too thick) 2 Tablespoon vegetable oil (for sauteing and browning garlic) 4 Tablespoon finely-minced garlic (set aside to be sauted) 1 cup chopped green onions or scallion for flavoring and garnishing (chop but separate the white parts) Sesame oil to taste.net. (See picture below). Slices of lemon or calamansi.Thank you everyone for reading and ENJOY! For more of my recipes. Big thanks to foodipino. Instructions . 1 teaspoon kasubha or safflower for coloring.

2. When the oil is hot. Stir occasionally to avoid rice from sticking to the bottom. lemon or kalamansi. 5. Prepare the Toasted Garlic 15. 20. and ginger. Add ground pepper. 13. Yes.** 16.Instructions 1. 4. Remove from heat. transfer in a small bowl then set aside. 8. and sesame oil may be served on the side. 11. including the oil. Add 2 Tablespoon Vegetable oil. Keep stirring until garlic light-golden brown. 6. Remove all the foam that will float on top of the water. 10. Add the safflower. Add chicken then stir fry until chicken is seared to light brown. **Note: This process must be done while chicken is simmering.add onions. additional chopped green onions. Place small frying pan on medium-low heat 17. Add water and let it boil. Add salt or fish sauce as needed. 18. Add rice and let it boil. Toasted garlic. Place wok or large casserole over mediumhigh heat then add oil. Stir fry until onion is translucent. 3. Add the whites parts of the green onion. 7. Add 4 Tablespoon finely minced garlic. 9. Serve hot topped with chopped green onion. 19. 12. :) Schema/Recipe SEO Data Markup by ZipList Recipe Plugin . 14. garlic.

filipino. 52 visits today) More from this Category: Tagged: Chicken. All recipes contained in this site are contributions by their specific authors who are responsible for their content and accuracy.0 http://foodipino. All rights reserved.com. (Visited 11. wok with ray . foodipino. street food.com © 2011 – 2012.752 times.2. lutong carinderia.com/2011/12/31/chicken-arroz-caldo-another-filipino-classic-dish/ © Copyright foodipino. lutong bahay.

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