my first arroz caldo

The first arroz caldo I cooked, that is. I had to photograph it; otherwise, no one would believe me. :o)

If you still don't believe the photo, my Versuchskanninchen ("experiment bunnies" when translated literally, or what we know as guinea pigs) all survived to vouch for it, and will also throw in a two thumbs up each for good measure. Because--thank beginner's luck--it tasted kick-ass. (It helped that all of my guinea pigs are German, and don't know any better how it should really taste. Hahaha! See, I even had to substitute lemon slice for calamansi, because no Asian store here, no matter how magical and well-stocked, carries calamansi--unfortunately. Boo.)

The recipe was passed on to me by friend/ colleague / fellow kababayan D. And to kick-off The Season of Spreading Love (and Calories!), here you go:

Ingredients:
60ml (1/4 cup) olive oil
1 kg chicken, cut into serving pieces
1 head garlic cloves, peeled and crushed
100g ginger, peeled and cut into 1cm slices
300g (1 1/2 cups) uncooked rice
1 3/4 - 2 liters (7 - 8 cups) chicken broth
3 tablespoons patis (fish sauce), or to taste
1/4 cup chopped spring onions, to garnish
6 - 8 calamansi

1. In a casserole, heat 2 tablespoons of the olive oil. Brown the chicken pieces lightly then remove with a slotted spoon and set aside.
2. In the same casserole, saute half of the garlic until lightly brown. Remove the browned garlic from pan and set aside. Pour in remaining oil. Saute ginger and remaining garlic.
3. Add the rice and stir to coat the grains with the oil. Pour in the 1 3/4 liters (7 cups) of chicken broth. Add the chicken and patis. Allow to simmer until rice and chicken are fully cooked, about 40 minutes. Add more broth (and fish sauce) if necessary. The mixture should have a soupy consistency when fully cooked.
4. Spoon into individual serving bowls and garnish with the browned garlic and spring onions. Serve with calamansi.

Serves 6
Preparation time: 10 mins
Cooking time: 35 minutes

Described as "a rice porridge rich with the flavors of chicken broth and ginger, this dish is a favorite on cold, rainy nights", it certainly brightened up my blustery, pre-winter evening in Germany. (And I hoped it also soothed K's post-wisdom-tooth-removal battered gums.)

Arroz caldo has always been one of my comfort food (along with other Pinoy favorites such as puto bumbong, pichi-pichi, bibingka...*drool*), and inhaling the tangy, gingery smell in the warm kitchen was almost like being back home. Almost. I can't wait for the real thing when I fly home with K this December. :o)