10 July 2011

Chicken Arrozcaldo for a Sweet Sunday

For our sweet Sunday breakfast, ja jan! Yummy Chicken Arrozcaldo with egg. I cooked it last night before going to bed and just reheat this morning, took some photo before feasting on it. This is one of the few dish I can easily prepare and might as well share it hah hah hah!

Things that should be present if your planning to cook chicken arrozacaldo
Cooking Oil
1/2 kl Chicken (optional chicken liver and gizzard)
1/2 cup rice
1/2 cup malagkit (glutinous rice)

In a saucepan saute crushed garlic followed by ginger and lastly is onion. When the onion is already soft and transparent add in the chicken, let it get brown a little until it starts to juice (sangkutsa). Stir in washed rice and malagkit with 4-6 cups of water. Let it simmer in a low fire, stirring constantly to prevent your porridge sticking on the pan.
When the rice grains are already crumbled season with salt and pepper to taste.
Serve it with boiled egg on top or some fried garlic and onion spring.

Back home we usually use homegrown or native chicken since it was pretty much tastier and children usually go for chicken egg and liver for a more nutritious options.


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