Chicken and Rice Soup:
Arroz Caldo

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Arroz Caldo describes the Filipino version of chicken and rice soup.

Some may consider it bland, but I love its comforting goodness.
Perfect for a cold night, of course only for those climates that actually get cold :) It's 100 degrees in the shade here (PI) as I write this. Oh my!

It provides savory goodness to nurse one back to health -- comforting. Enjoy.

1 T. canola oil
2 T. garlic, minced
1/4 cup onion, chopped fine
1 inch bulb of garlic, peeled & sliced thin; fresh ginger is a non-negotiable item in Arroz Caldo. Always use fresh.
1 lb. boneless, skinless chicken breast, shredded
3 - 4 T. Patis or 1 T. salt -- tone this down if needed
Patis is a very salty, amber-colored thin liquid of salted & fermented fish. Very pungent. As a foreigner, I don't use it; too fishy tasting.
6 cups water
2 cups uncooked white rice
1/4 cup scallions, chopped fine
1/4 tsp. freshly ground pepper
Saffron threads, optional

1. Boil the chicken in water until done; cool slightly & shred with a fork. Set aside.
2. In a soup pot, heat oil & saute garlic, onion & ginger about 2 minutes.
3. Add Patis or salt, water & rice. Add Knorr seasoning cube or chicken bouillon cube if it seems to need more flavor. Bring to a boil, reduce heat & simmer for 25 minutes or until rice is tender. Stir often to keep rice from sticking.
4. Add shredded chicken; stir together & heat through.
Top with scallions, pepper & saffron threads. You can add a hard-boiled quail egg too; Yum.

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