Arroz Caldo (Chicken and Rice Porridge)

Ingredients:

1/4 cup olive oil
1 kg chicken, cut into serving pieces
1 head garlic cloves peeled and crushed
100 g ginger, peeled and cut into 1 cm slices
1 1/2 cups rice
7-8 cups chicken broth
3 tbs patis (fish sauce)
1/4 cup chop spring onions to garnish
6-8 pcs calamansi

Method:

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 brown 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 the 7 cups of chicken broth. Add the chicken and the patis. Allow to simmer until rice and chicken are fully cooked.

4. Spoon into individual serving bowls and garnish with browned garlic and spring onions. You can also serve it with calamansi.