Chef carlo lagmagna
Arroz Caldo. The quintessential Filipino
comfort food. This is the dish we look for
when we are physically sick, homesick, or
just missing the taste of home.
Chef Carlo puts a twist on the original
arroz caldo recipe, and his take turns
the dish into a risotto-like consistency,
without giving up on the flavors.
1 whole chicken, 8pc cut
2 1/2 qts water (or to enough to cover chicken)
2 cups sweet rice, mochiko
2 tbsp vegetable oil
2 tbsp ginger, minced
2 tbsp garlic, minced
1 cup onion, small dice
1/4 cup fish sauce
1 tbsp scallions, sliced
6–8 garlic chips
1 ea lemon wedge
Soak rice at least 12 hours before cooking.
Cover chicken with water and simmer until cooked, about 1–2 hours.
Remove chicken and reserve liquid.
Pull meat if desired for garnish, or leave on the bone.
In another pot, add oil and set to medium heat.
When the oil is hot enough, add and sweat onions, ginger, and garlic.
Season with salt and pepper
Add the rice that you soaked overnight.
Add enough of the broth to cover. Bring to boil then lower the heat to simmer. Continue to add broth, as needed, and cook until
the rice is tender and the desired
consistency is achieved. (Thicker
porridge or looser soup consistency.)
Season with fish sauce. At this point,
you can add the chicken if they are s
still on the bone and serve.
Or pour arroz caldo into a bowl, top
with pulled chicken meat, scallions,
and crispy garlic. Squeeze some
lemon, and enjoy!