Arroz Caldo

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1/2 kg stewing chicken, washed and cleaned, sliced to desired serving size
• 1/2 kg chicken liver, and gizzard washed and cleaned, sliced to bite-sized pieces
• 1 garlic clove, crushed
• 1 onion, chopped
• fresh ground pepper
• 1 teaspoon saffron thread, infused in
• 1 tablespoon boiling water
• 1 tablespoon thinly sliced gingerroot
• 1 bunch green onion, chopped
• 1/2 cup long-grain rice
• 1/2 cup glutinous rice
• 10 cups chicken broth
• 1 tablespoon cooking oil
• 2 tablespoons fish sauce
• lemon wedge, to serve (we use kalamansi in the philippines but it is not available in groceries outside the country)
• 5 hard-boiled eggs, sliced in wedges to serve
• 2 garlic cloves, minced (to be crisp fried for garnish)

Recipe

• 1 wash the mixed long-grain and glutinous rice and drain well.
• 2 heat the cooking oil in a large heavy casserole.
• 3 fry the minced garlic until crisp and toasted. remove with a slotted spoon and set aside.
• 4 add the ginger to oil and sauté until golden. add the onion and continue sautéing until the onion is transparent. add the crushed garlic and sauté till lightly browned.
• 5 add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
• 6 pour in the drained rice. coat with oil and juices and continue stirring until translucent. add the water infused saffron threads.
• 7 pour in the broth, while stirring. bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
• 8 adjust seasoning according to taste. bring to a soft boil then add the liver. simmer for 5 minutes. do not overcook the livers.
• 9 sprinkle with toasted garlic and chopped green onion. serve hot with lemon and egg wedges on the side.