This chicken arroz caldo version uses sticky rice (or malagkit). I find it more attractive to add a pinch of saffron (kasubha) to give a brilliant yellowish color and aroma to the rice when cooked.
This chicken arroz caldo can be served any time of the day, however, this is more satisfying during the winter season. I usually have this in the morning with a couple of boiled eggs and lots of chilies – a good meal to start the day.
Servings
8
Prep Time:
30min
Cook Time:
60mins
Good For:
All day
Ingredients
- 800 grams chicken
- 1.5 cup sticky rice
- 10 cloves garlic
- 1 large onion
- 1 large ginger
- 1 tbsp saffron (kasubha)
- 2 tbsp shrimp paste (optional)
- Salt & pepper
- Fish sauce
- 1 piece chicken cube
- Water
Toppings
- Toasted garlic
- Spring onion
- Boiled eggs
- Chilies
- Lemon
- Fish sauce
Step by Step Instructions
Step 1
In a pot over medium heat, heat oil until warm. Add the crushed and cook, stirring occasionally for about 8 to 10 minutes or until crispy golden brown.
Step 2
Remove garlic from oil and drain on paper towels. Set aside.
Step 3
Using the same pot and oil, saute the ginger, garlic and onion. Stir for about 3 to 5 minutes or until soft and cooked.
Step 4
Put in the chicken. Add saffron, shrimp paste, Salt & pepper and the chicken cube for enhance seasoning. Stir to mix all the ingredients.
Step 5
Cover and cook over medium heat until the chicken fats start to render. Stir occasionally to avoid from burning.
Step 6
Pour the sticky rice and water. Cover and bring to a boil. Stir occasionally and simmer for about 30 to 45 minutes or until the rice is soft and fully cooked.
Step 7
Serve hot with toasted garlic, boiled egg, chopped spring onion and chilies. Share and enjoy!
