CHICKEN ARROZCALDO
Ingredients
2 chicken breasts, cut into pieces
1 cup sweet rice
8 cloves garlic
2 thumbs ginger, sliced thinly
1 medium onion, chopped
6 tablespoons fish sauce
1 teaspoon freshly ground pepper
2 stalks green onion, chopped
1 tablespoon Philippine saffron
Procedure
Wash the rice and put in a big pot, add the chicken, garlic, ginger, onion, and 10 cups water and cook over medium high heat. Boil for 10 minutes, then lower heat to medium and season with fish sauce. Cook for another 10 minutes. Add the saffron, then simmer on medium-low heat for another 15 minutes. Sprinkle with freshly ground pepper. Simmer on low heat until ready to serve.
Wash the rice and put in a big pot, add the chicken, garlic, ginger, onion, and 10 cups water and cook over medium high heat. Boil for 10 minutes, then lower heat to medium and season with fish sauce. Cook for another 10 minutes. Add the saffron, then simmer on medium-low heat for another 15 minutes. Sprinkle with freshly ground pepper. Simmer on low heat until ready to serve.
*Serve in a bowl and top with toasted garlic, green onions, and lemon.
*Kitchen Tested November 18, 2007
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