Wednesday, October 16, 2013

My Arroz Caldo

  I was sick and wanted to eat this delicious stew and I heard a fellow vlogger mention it on YouTube ItsJudyTime, her husband made her some when she was feeling sick.

  The weather has been cloudy and cold this Fall so this was a perfect dish to make.  Made me feel all warm and cozy.

  This is a Filipino dish and it resembles a risotto.  Its a rice porridge, in other Asian countries is called Congee.  I love foreign recipes and I always like trying them out in my kitchen.

  This version is quick and a little bit lazy because I used already chopped ingredients, I was sick and went ahead and made it the quickest way possible with precut ingredients.

  I enjoyed it, my kids not so much because I sort of ran out of salt and I didn't want to put anymore fish sauce ( I have a love/hate relationship with that stinky stuff) heh heh heh.

  It reminds me of my moms chicken soup she used to make me when I had a cold.  Soupy with chunks of potatoes and over cooked rice :) 
  This stew is pretty much the same but very thick, slightly, very over cooked rice but in a good way.

  Here are my ingredients.  I pretty much winged it my way.

Sautéed in a large pot:

1 cup Chopped onions  
1 Tblsp chopped Ginger
1 1/2 tsp garlic
1 Tblso olive oil 
Skinless chicken (enough for 6 servings)

Then add

1 box 48oz Swanson Chicken Broth (not low sodium)
2 cups uncooked white rice

1 Tblsp of Fish Sauce

1 tsp of Saffron (added some for color and garnish and because I felt like it)

Cook on medium simmer until it thickens

Serve hot, sprinkle black pepper, garnish with green onions, fried garlic and a soiced hard boiled egg.

  Add more fish sauce to make it more salty if you like, and a splash of lemon for some tang.




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