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Here is the recipe re-published:
Hi one and all! I finally signed up and have been catching up on reading my favorite blogs. It just so happens that this past week, I also made arroz caldo. Not as good as Sassy’s as I don’t have kasubha, but good enough. The flavor comes from the broth, as PurpleGirl suggested. I usually use the backs and wing tips that I put aside when I make fried chicken or other dishes where these parts are not always desired. Personally, these are my favorite parts. My lolo’s favorite parts were always the head and feet of the chicken. Yeah, my kids all go “eeww!” when I tell them this. I always assumed that he loved us so much that he wanted us to have the best parts, and so always reserved the breasts for us, and takes the worst parts for himself. Now I kind of wonder 🙂 the bony parts, it turns out, are the best parts of the chicken! I do the same thing now (not with the heads and feet, the grocery store chicken is missing those parts) with the backs. I find them more flavorfull than the meaty parts, and not as dried, no matter how you cook it. This last batch that I made was a small batch, I only used the back of one chicken, cut into four pieces, the gizzard and liver. Here’s my version:
Arroz Caldo – Western Style
Chicken pieces – for this version I only used the back of one chicken as I mentioned, but you can use a whole chicken if you prefer. I usually reserve the breasts for other use though and just use the backs and dark meats. Again, for flavor, use the boniest pieces.
3 cloves of garlic, minced
Ginger – I used about a 1/2 inch length, cut into medallions
1/2 of a large onion, chopped
1 tablespoon vegetable oil
2 tablespoons patis
6 cups of water
1 cup of rice
Heat your pot to medium high and heat the vegetable oil. Sautee the garlic until the edges start to brown then add the ginger and onion. Most of the cooks now a days will tell you not to brown your garlic as it will make your dish bitter, but my dad who is a great cook, always browned his garlic and so does every good Filipino cook I know. So I do it their way, and my dishes still come out OK. In fact, it seems more flavorfull to me. Anyway, cook the onions until translucent, and add your chicken pieces and stir fry for a few minute. Now here is another Filipino twist from my lola. Add the patis to the chicken, and let it cook down. She claims she used to do this to remove the ‘gaminess’ of the chicken when she used to butcher it herself. I don’t know that you would still need to do this step for this purpose as the chickens we get here are already pretty bland anyway, but I do it anyway, as it seems to add another layer of flavor to the dish. When the patis has been reduced, then you add your water and let it boil. I let it boil for at least 20 to 30 minutes, just to get the chicken tender and the flavor infused into the broth. Add the rice after your broth has simmered a while, and let it cook. If the mixture gets too thick for your taste, just add more water or chicken broth. Again, as PurpleGirl suggested, chicken broth will give more flavor. Taste and adjust your seasoning, and when the rice is done to your liking, you are ready to serve.
My dad always served his arroz caldo with a variety of condiments, including the fried garlic. It really adds great flavor to this dish. Here are some of what he would serve with his caldo:
Sliced Green Onions
Sliced Chili Peppers, either jalapeno or serrano
Lemon or lime slices