In Spanish, this dish literally means broth rice. Arroz Caldo is eaten in colder climates because it offers a warm, soft and easily digestible meal. Very similar to the Chinese Congee.
Serves 4 to 6 people
2 cups of stick rice (uncooked)
salt and pepper to taste
1 tablespoon of ground chicharon
4 chicken thighs or drumsticks
4 cloves garlic, chopped
1 quart of chicken stock (fat free, sodium free)
2 knobs of ginger, peeled and chopped 1/4 inch
2 tablespoon patis (fish sauce)
1 onion or 2 shallots
In a big pot, cook olive oil, add the chicken and cook until brown on both sides. Add the chopped onion (or shallots) when you flip the chicken over. Salt and pepper to taste, add garlic and give it a quick toss. Add uncooked rice and let cook.
While the rice is cooking, mix in the patis, then the garlic, then the chicken stock.
Covering the pot, bring heat to medium and simmer. Make sure to stir the rice from time to time so it doesn’t stick to the bottom of the pot.
Let simmer until the rice has the consistency of risotto. If the rice gets too thick, loosed it with water.
Once the rice reaches that risotto consistency, serve with chicken in a bowl and garnish with onions. (Also delicious garnished with deep fried shallots, garlic and black pepper.)
Top off with ground chicharon or lemon juice for zest