365 Project – 69: What’s for dinner…filipino Arroz Caldo – YUM! (March 11, 2013)

69

Fast and Easy Arroz Caldo with Chicken Recipe

When I think of filipino comfort food, Arroz Caldo is the first thing that comes to mind, It’s the filipino chicken soup for the soul dish which warms and heals the body, mind, and soup. In our family, this was the dish my mom would make when we were sick, when it was cold, or any time we were craving this savory porridge. The umami of this dish comes from the holy grail of onions, garlic, and ginger then topped with fresh green onions, a tangy squeeze of lemon, and the briny fish sauce (if you can get it, use “Patis” the filipino version of fish sauce.) And, it is SO HARD for me to write a recipe because I cook with my eyes and nose. I never measure. But, here goes! Enjoy and tell me how you and your family likes this recipe!

Note: Unlike chicken adobo, which I like to prepare at least one day before serving, Arroz Caldo is best served right away. However, you could make everything ahead of time, WITHOUT THE RICE. About 30 minutes before serving, reheat, add the uncooked rice, bring to boil, stir, then simmer and cover about 20-30 minutes until rice is cooked. The rice gets gummy if it sits too long since it keeps absorbing the liquid.

Arroz Caldo Recipe
Serves 4-6 Prep time: 20 minutes Cook time: ~ 30 minutes

Ingredients:

  • 1 yellow onion – diced
  • 5 garlic cloves – smashed & minced
  • 1 thumb-sized ginger – peeled and sliced
  • 1 tsbp cooking oil (coconut, avocado, high-heat olive oil)
  • 5 lbs. chicken thighs with skin on; pat dry and sprinkle with salt on both sides
  • About 4-8 cups liquid (water or chicken stock)
  • 1-2 cups dry, uncooked white calrose rice – rinsed
  • Salt to taste.

Toppings:

  • Patis or Thai Fish Sauce
  • 1 lemon
  • 1 bunch green onions

Directions

  • Heat oil on medium high heat in a pot or dutch oven
  • Saute the onion and ginger until onion is translucent. Then, add the garlic and saute another.
  • Add the rice and saute 1 minute. (Less rice = more brothy; More rice = more like a porridge.)
  • Use a spatula to scrape the rice, onion, ginger and garlic to the sides.
  • Lightly salt the chicken thighs on top and bottom.
  • Add the chicken to pot, skin side down, let it sear for 3 minutes. Turn the chicken over and sear another 2 minutes.
  • Add water or chicken stock until chicken is covered; then add another inch of liquid.
  • Stir. Bring to boil.
  • Cover and reduce to simmer for 30 minutes.
  • Stir, taste, and salt as desired.
  • NOTE: under-salt if you are using salted chicken broth and/or fish sauce as a topping
  • GINGER: okay, this is definitely not a filipino thing BUT, if you don’t want your guests to bite down on a hunk of ginger you could find the slices and take them out or just warn your guests. OR eat them.! So good for you!

Prepare toppings to serve at the table:

  • Chopped green onions
  • Patis/fish sauce – a dash goes a long way! Add a little bit at a time.
  • Lemon wedges

Serve in a bowl with toppings added as desired. What makes arroz caldo so extra delicious is ALL of these toppings. It is just not the same without the onions, patis, and lemon. Start with less and add more toppings to taste. Breathe it in deep while you enjoy it!

First time making this recipe? Let me know how it worked for you? I appreciate your feedback as a recipe tester! And, experiment with the amount of rice. Adding too much rice can make it gummy. And, not enough rice is thin and brothy.

“Kain tayo!” (“Let’s eat!”)

Amelia

365 Project – 297: RECIPE: Easy filipino chicken adobo (October 24, 2012)

Shutter Speed: 1/50, Aperture: F/2.8, ISO: 400

Oh, I wish there was smell-a-vision so you could inhale this garlicky, vinegary, soy saucy perfume of happiness!! 🙂 Adobo is probably the most popular filipino dish in the States, and in my opinion, it’s one of the easiest to make. I wasn’t born in the Philippines but, fortunately I did learn how to cook some of my favorite filipino dishes. Here’s my version of adobo (there are TONS of adobo recipes out there). It’s a bit Americanized but, it’s still authentic enough and I have fans far and wide that love my adobo. I haven’t been great at sharing the recipe (I don’t measure…I tend to cook with my nose…seriously) but, I actually measured this morning so here goes!

Please be a recipe tester for me and let me know how it turns out for you!!!   I hope you come to love adobo as much as we do!

THANKS and HAPPY COOKING and EATING!!

CHICKEN ADOBO
Serves: 4
Adobo is best if it’s served overnight or if you can make it in the morning to serve for dinner. It just gets better day after day.

Ingredients
9-10 chicken thighs (skin on, bone in)
1 head garlic, smashed and broken into whole cloves, skin on or off
1 bay leaf
1/4 cup red wine
1/4 cup white vinegar
1/2 – 3/4 cup soy sauce (per your preference of saltiness)
1/4 cup water
1-2 Tbsp brown sugar
1/2-1 teaspoon freshly ground pepper

Suggested accompaniments
Pepperoncinis (for garnish)
White or brown rice
Steamed or sauteed green veggie (broccoli, swiss chard, kale, mustard greens,  etc.)

Directions
In large pot add all ingredients, except chicken, and bring to a medium boil. Heat up your frying pan on high. (Add oil if necessary just to prevent chicken from sticking to your pan; non-stick pans require no oil.) When pan is hot add the chicken thighs, skin side down first, ~ 3 minutes to brown on each side. Transfer browned chicken to pot. Bring mixture to a hard boil, with tongs move chicken around in pot to make sure all pieces get coated (all the chicken will NOT be submerged by the liquid.) Cover pot, reduce to simmer for 1 1/2 hours.
OPTIONAL: Halfway through cooking time rotate the chicken pieces, top to bottom, to help disperse the flavor more evenly.

Serving suggestions:
* Chicken is ready to eat after an hour but, if you can let it sit longer, up to a day or two, it tastes better.
* Adobo is traditionally served with steamed rice and a simple vegetable on the side, like steamed broccoli or mustard greens.
* Greek pepperoncinis served as a garnish are a great spicy/sour/acidy compliment to adobo. I HAVE to eat adobo with pepperoncinis! 🙂
* In the summer, a refreshing side is a mix of diced tomatoes, diced white onion, and cilantro tossed with a little olive oil and salt.
* My adobo recipe is saucy compared to others, like my papa’s version, which is less saucy (it’s fattier with pork AND chicken and, super tasty too!), so you’ll end up with leftover sauce.  So, after you quickly gobble up the chicken, SAVE your adobo sauce!  Just serving it on rice later is so yummy AND, truth be told, I have re-used my adobo sauce by browning up more chicken, adding it to the sauce, and getting another meal out of it. Don’t dump all that umami flavor down the drain!  Although, I wouldn’t re-use the sauce more than once. You can freeze the sauce too.
* This recipe serves 4 but, I recommend making a huge batch because it makes for GREAT leftovers and freezes really well.

Shutter Speed: 1/50, Aperture: F/1.8, ISO: 400

And, here’s what the adobo looks like when it’s done. Mmmmm….

See more of my 365 Project: Untouched photos from my Nikon D5000 with 50mm lens

Mangos and apple bananas on the lanai for dessert…yum!


We have visited the Kahuku Land Farms outdoor market around the corner, daily, making sure we stay stocked up on mangos, papayas, apple bananas, and coconuts. On the weekends we load up on the skewered BBQ chicken and pork and freshly fried plantain bananas from the filipino stand. The eats are sooo good here. Visit these local farm stands and you can affordably eat tasty grub on da island. Sooo ONO!! 😉