Arroz Caldo

Ingredients

• 1/2 kg stewing chicken, washed and cleaned, sliced to desired serving size
• 1/2 kg chicken liver, and gizzard washed and cleaned, sliced to bite-sized pieces
• 1 garlic clove, crushed
• 1 onion, chopped
• fresh ground pepper
• 1 teaspoon saffron thread, infused in
• 1 tablespoon boiling water
• 1 tablespoon thinly sliced gingerroot
• 1 bunch green onion, chopped
• 1/2 cup long-grain rice
• 1/2 cup glutinous rice
• 10 cups chicken broth
• 1 tablespoon cooking oil
• 2 tablespoons fish sauce
• lemon wedge, to serve (we use Kalamansi in the Philippines but it is not available in groceries outside the country)
• 5 hard-boiled eggs, sliced in wedges to serve
• 2 garlic cloves, minced (to be crisp fried for garnish)

Directions

1. 1

   Wash the mixed long-grain and glutinous rice and drain well.

2. 2

   Heat the cooking oil in a large heavy casserole.

3. 3

   Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.

4. 4

   Add the ginger to oil and sauté until golden. Add the onion and continue sautéing until the onion is transparent. Add the crushed garlic and sauté till lightly browned.

5. 5

   Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.

6. 6

   Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.

7. 7

   Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.

8. 8

   Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.

9. 9

   Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.