Arroz Caldo
Arroz Caldo with Crispy Chicken Adobo
(Saffron infused Chicken and Rice Porridge)
This is my take on our venerable Arroz Caldo, instead of just boiling the chicken along with the porridge, I opted to make it more flavorful by crisping up some chicken adobo to top my Arroz Caldo.
Arroz Caldo is a favorite soup/snack for those rainy days back home and it’s perfect here on the cold winter months. I know it’s summer but it can really be enjoyed anytime.
It’s also great for people on a diet, because it actually has low carbs, a bowl of porridge probably has 2 tbsp of rice because it expands.
Panakot (Ingredients):
1 cup rice
1 Liter water (you can add more if the porridge is too thick)
Chicken (separate the dark meat for the stock and create adobo out of the breast meat)
a pinch of Saffron
3 cloves Garlic
a thumb of Ginger
1 small Onion
optional: Chicken Bouillon (If you don’t have a lot of bones for the stock use this)
Garnish
- Green Onions
- Fried Garlic
- Hard Boiled Egg
Paagi (Procedure)
-Saute garlic, onions and ginger
-Add chicken bones
-Add the rice and saute it for a minute, you want the oil to coat the rice
- Add water and bring to a boil
- add the saffron to give it color and aroma
- Simmer until the rice breaks and the porridge thickens up
- Garnish with crunchy fried garlic, hard boiled egg, green onions and your crunchy adobo.
