How to--Tim

The filipino dish chicken arroz caldo is derived from Spanish and Chinese influences, the equivalent of what chicken noodle soup is to America. Arroz Caldo translates to “hot rice soup/porridge”, a medley of savory flavors that resonated with me ever since I first tasted it as a child. The reason why this particular dish stuck out to me is it’s flexibility in terms of texture, leaving it up to whoever’s eating to decide whether or not they prefer the soup to possess a thin consistency or one that can be compared to risotto. It’s also important to mention that the porridge is customizable to fit anyone’s liking and is fairly straightforward to prepare for those cold/ rainy days.

-Recipe serves 4-5 people

• ●  2 cups shredded cooked chicken
  
• ●  7 1⁄2 cups chicken broth
  
• ●  2 Tbsp minced ginger
  
• ●  1 finely diced onion
  

Ingredients:

• ●  4 minced garlic cloves
  
• ●  2 cups uncooked jasmine rice, properly rinsed
  
• ●  1 Russet potato, peeled and diced into 1⁄2 inch cubes
  
• ●  3 tsp salt
  
• ●  1 tsp pepper
  Toppings (optional):
  

• ●  Green onions
  
• ●  Calamansi juice
  
• ●  Calamansi juice ( may be substituted with a lemon or lime)
  
• ●  Soy Sauce
  Instructions
  

1. Heat 2 teaspoons of olive oil in a large cooking pot over medium low heat, adding the
   ginger and garlic shorty after. Cook for 15-30 seconds.
   
2. Add chopped onion stirring to combine until appearing transparent.
   
3. Incorporate 2 cups washed uncooked rice in pot, followed by 4 cups chicken broth. Allow
   ingredients to boil then lower to a simmer for approximately 20 minutes (uncovered). Make sure to stir the pot as much as possible ensuring that the rice doesn’t stick to the bottom of the pan.
   
4. Add cubed potatoes, continuing to simmer until potatoes have softened. Include the rest of the 3 1⁄2 cups broth prior to proceeding for thicker texture.
   
5. Add cooked shredded chicken then season with salt and pepper.
   
6. Gently mix and serve warm with toppings of choice. Enjoy!!