Food Friday - Arroz caldo

(TitaT, TitaCes, I've been seeing this kind of watermark from you, try ko lang.)

Arroz caldo, literally rice soup/broth, is a rice dish in ginger-flavored chicken broth. The texture almost resembles Chinese congee or Japanese okayu.

Arroz caldo is an easy Filipino comfort food. I remember mom used to cook this 'always' when I get sick because it is easier to swallow, the rice softened in the process of cooking.

Here is a recipe I followed, but sorry I forgot where I took it.

Ingredients
• 4 chicken thighs or drumsticks
• 2 cups of sticky rice (uncooked)
• 1 qt of chicken stock
• 2 knobs of ginger (peeled, chopped 1/4 inches)
• 4 cloves of garlic (chopped roughly)
• 1 onion or 2 shallots
• green onions
• 2 tablespoons patis (fish sauce)
• salt and pepper

METHOD

1. In a big pot, add some oil, and brown the chicken. Season with salt and pepper.
2. When you flip over the chicken, add the chopped onion or shallots and sauté until the other side of the chicken browns.
3. Add garlic, give a quick toss and add uncooked rice.
4. Mix rice and add fish sauce then throw in ginger. Mix and add chicken stock.
5. Cover and bring to a simmer.
6. Bring heat to medium and continue to stir. Making sure rice doesn't stick to the bottom of the pot.
7. Continue to check the tenderness of the rice. If mixture is getting too thick, add lukewarm water.
8. When rice is cooked just right, serve with chicken in a bowl and garnish with green onions/deep fried shallots and garlic.

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Ruby Tuesday - Chilli

Join this meme:

The chili pepper, chilli pepper, or chili, is the fruit of the plants from the genus Capsicum, which are members of the nightshade family, Solanaceae. Even though chilis may be thought of as a vegetable, their culinary usage is generally as a spice, the part of the plant that is usually harvested is the fruit, and botany considers the plant a berry shrub.

The name, which is spelled chili, chile, or chilli, comes from Nahuatl chīlli via the Spanish word chile. The term chili in most of the world refers exclusively to the smaller, hot types of Capsicum. The mild larger types are called bell pepper in the United States, Canada (and sometimes the United Kingdom), sweet pepper in Britain and Ireland, capsicum in Pakistan India and Australasia, and paprika in many European and African countries. Bell peppers are often named simply by their colour (e.g. green or red pepper).

Chili peppers and their various cultivars originate in the Americas; they are now grown around the world because they are widely used as spices or vegetables in cuisine, and as medicine.

Source.

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