Chicken Arrozcaldo (Chicken Arroz Caldo Soup)

The best Filipino comfort food on any given rainy day. Arroz caldo falls in the category of the lugaw, rice soup or congee.

1 cup rice
1 small chicken (chicken breast preferable)
1 inch cube ginger, thin slices
2 segments garlic, finely chopped
1 onion, finely chopped
2 tbsps. Butter
2 tbsps Patis (oriental fish sauce)
6 cups water
2 stalks onion leeks or green onion

Quarter the chicken breast or cut into convenient bite size pieces. Saute garlic, ginger and onion on the pan. Add the chicken and season with 2 tbsps of Patis. Cover the pan and simmer a few minutes under low heat.

Add the rice and water, stir the ingredients to make sure the rice doesn’t stick to the pan. Cook in low heat for over 20 minutes until the chicken and rice are cooked. Add the green onions. Salt to taste. Place in soup bowls.

You may put toppings or garnishings such as fried garlic bits, chicharon bits (deep-fried pork poppers), green onions, sliced boiled eggs to your liking.