arroz caldo 2 | Yummy Filipino Recipe's

arroz caldo 2

arroz caldo topped with crispy flaked chicken, chicken chicharrones, crispy fried.Arroz caldo is so yummy and the best ever comfort food.


Arroz Caldo 2

rice
4 to 5 cups hot well-seasoned chicken stock
1 to 2 teaspoons dried safflower (kasubha)
2 tablespoons light olive oil
4 garlic cloves, finely minced
1 inch piece ginger, peeled and finely grated
2 shallots, thinly sliced
¾ cup Japanese medium grain rice
1 tablespoon fish extract, or to taste

"toppings"

chicken or pork chicharrones
crispy flaked chicken or floss
fried shaved garlic, optional
fried scallions, optional
calamansi or lemon juice
Sprinkle safflower on hot stock; set aside. In a large saucepan, heat oil over medium high. Add garlic, onions, and ginger and saute for 2 minutes. Add rice and fish extract and stir fry for 2 minutes. Add 4 cups of the stock all at once, let come to a boil, lower heat, cover, and let simmer for 25 minutes. Check and add more stock if necessary. Ladle into individual bowls. Add toppings. Enjoy your eat.