10 July 2011
Things that should be present if your planning to cook chicken arrozacaldo
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.