Arroz con Pollo (Arroz Caldo con Pollo pero Seco!)

Arroz Caldo

Arroz Caldo

On our second anniversary as a couple on the cold wintry afternoon of the 5th of February, I found myself preparing the much loved of Filipinos “Arroz Caldo”  for dinner.  I asked him if he wanted anything especial for dinner on that day but he returned the question back to me (a usual exchange of words at home, I must say).  I was actually glad that the question got that answer as a response.  I was really itching to prepare and dying to eat this Filipino favorite.

Here is the recipe:

700 grams chicken, cut into serving pieces (you can use any chicken parts)

1 1/2 cup uncooked white rice

6 cups water

2 tbsp fish sauce

1 tsp garlic

1/2 cup ground black pepper

1 cup onion, minced

2-4 pieces hard boiled eggs

2 knobs ginger (knobs are ginger arms!!), sliced

1 cup green onions (or spring onions), minced

2 pieces chicken broth cubes (bouillon)

Salt to taste

Lemon or citroen juice

Toasted garlic or toasted onion (during serving)

2 tbsp cooking oil

1.  In a pot, heat the cooking oil then saute the garlic, onion and garlic.

2.  Dash in some ground black pepper.

3.  Add the chicken cube and cook until the bouillon melts.

4.  Put in the chicken and cook until the outer layer turns gold brown.

5.  Add the fish sauce and the uncooked rice.  Mix and cook for a few minutes.

6.  Pour in the water and bring to a boil.

7.  Stir occasionally and simmer until the rice is fully cooked (30 to 40 minutes).

8.  Add the hard boiled eggs once the rice is cooked (or al-dente).  Add in salt depending on your taste.

9.  Done!  Serve hot with the toasted garlic or toasted onion (whichever you prefer) and add in lemon (at your gusto!).

10. Share and enjoy!  Eet Smakelijk!

This recipe can serve 4 people.   You may do one hard boiled egg for each person.  As for the one I prepared last Tuesday, it only served us two masters! Haha!  I ate mine with lemon (as I was used to dashing Arroz Caldo with Calamansi and he had his with just the toasted onion and sambal manis).

It was a really nice way to celebrate the Anniversary Dinner together – with Star Wars playing on DVD, scented candles, the lights dimmed, a pint of ice cream for each of us after the Arroz Caldo, and with Zoë fast asleep on her bedroom and Simba snoozing in the computer chair some distance away.

Just me and my sweety for a swift, fleeting change!

And oh, if you are wondering about the title –

Arroz Caldo, as the name implies, is Spanish for “Rice Soup”.  I don’t know why, but for some reason, the one I prepared became a bit dry. 

It was nice all the same.  He loved it!

Notes:

arroz (Spanish) – rice

caldo (Spanish) – soup

seco (Spanish) – dry

Calamansi – native Philippine lemon

sambal manis (Indonesian/Malaysian) – a mixture of chopped chilis with garlic and hint of sugar

Eet Smakelijk! (Dutch) – Enjoy eating!

**Credits to panlasangpinoy.com

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