Arrozcaldo Recipe is the Filipino version of popular chinese recipe congee or rice porridge. In Philippines we always prepare congee for breakfast or for merienda especially for sick people. Filipino really love lugao and one of the variation of lugao is arroz caldo recipes which means chicken in a lugao. Anyway if you want to prepare a delicious and flavorful arrozcaldo just follow my step by step procedure.
Ingredient of Arrozcaldo Recipe
In a casserole, wash and cook rice and malagkit set aside. In a pot with oil sautee garlic, onion, ginger add chicken, atay balun-balunan and patis ,cover and simmer for 15 minute. Add 1 liter of water to boil, simmer for 15 minute or until the chicken is well cook. When the chicken is cook add rice and simmer for another 20 minute while constantly stirring to avoid burning the rice . When the rice is well cook, add chicken cubes, vetsin, kasubha and salt to taste.
Served arrozcaldo recipe hot in a bowl with patis ,calamansi and tokwa't baboy for side dish
Ingredient of Arrozcaldo Recipe
- Garlic 3 tbsp, minced
- 1 onion , sliced
- Ginger 3 tbsp, diced
- 3/4 Chicken, wash and cut into serving pieces
- 1/2 kg Atay balun-balunan (Chicken liver and gizzard), Clean
- 2 tbsp patis
- 2 Chicken cubes
- Salt to taste
- Kasubha (Saffron)
- 1/4 kg malagkit
- 1/4 kg rice
In a casserole, wash and cook rice and malagkit set aside. In a pot with oil sautee garlic, onion, ginger add chicken, atay balun-balunan and patis ,cover and simmer for 15 minute. Add 1 liter of water to boil, simmer for 15 minute or until the chicken is well cook. When the chicken is cook add rice and simmer for another 20 minute while constantly stirring to avoid burning the rice . When the rice is well cook, add chicken cubes, vetsin, kasubha and salt to taste.
Served arrozcaldo recipe hot in a bowl with patis ,calamansi and tokwa't baboy for side dish
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