Arroz caldo

Arroz caldo means rice broth.  It is named so because the rice is boiled with a type of broth.  The most common broth used is chicken where sometimes pieces of chicken are added.  People mistaken this it a Latin-influenced dish.  During the Spain's four decades of rule in the Philippines, Spanish people frequented Chinese eating establishments where they were introduced to a simple rice porridge called congee where the rice is boiled in large amount of water until it has softened to almost a paste-like substance.  In time, Spanish and Pilipinos added ingredients and change the cooking technique where the rice is not boiled significantly.  This version resembles a soupy version of Arroz con pollo.  Pilipinos also call it Lugaw and they often cook it when someone has a cold just like Westerners do with chicken noodle soup.

Ingredients:

• 6 pieces of chicken (thigh and/or legs)
• 1 cup of rice
• 1 large onion - chopped
• 3 cloves of garlic - crushed
• 6 cloves of garlic - minced and fried to golden brown
• 1 small ginger - peeled and cut roughly and crushed
• Scallions for garnishing 
• 3 tablespoons of cooking oil
• 3 tablespoons of patis (fish sauce)
• 1 can of chicken broth
• 3 cups of water
• Black pepper
• 1 cube chicken bouillon
• Wedges of lemon, lime, or calamansi

Directions:

• Heat oil in a dutch pan.  Sautée chopped onion, crushed garlic, and ginger.  When onion is garlic is golden brown, add three tablespoons of patis.
• Add chicken, chicken broth, 2 cups of water, and 1 cup of rice.
• Let it boil until chicken and rice fully cooked.
• Serve in a bowl and garnish it with chopped scallions and fried garlic.  Add a squeeze of lemon, lime, or calamansi for added flavor.