Chicken Arrozcaldo
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 4 pcs chicken thighs or 6 pcs chicken legs (pre boiled and flaked)
  • 250 g chicken liver, sliced
  • 1½ cup rice
  • 4 cups chicken stock
  • 4 cups water
  • 1 garlic, minced
  • 1 white onion, chopped
  • 1 medium ginger, sliced thinly
  • 1 tsp safflower (kasubha)
  • freshly ground black pepper
  • fish sauce
  • oil
  • 2 lemon
  • ½ cup spring onions, chopped
  • fried garlic
  • 6 hard-boiled eggs
Instructions
  1. In a pot add oil then sauté garlic, onion and ginger.
  2. Add chicken stock, water, safflower and rice, let it boil and simmer for 25 minutes, mix every 5 minutes to avoid rice sticking below the pot.
  3. Add chicken liver and flaked chicken, simmer for additional 15 minutes.
  4. Season with fish sauce, pepper.
  5. Scoop rice porridge in a deep bowl, add 1 egg then top with spring onions and fried garlic. Serve with lemon on the side.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2014/06/17/chicken-arrozcaldo/