Chicken Tuesdays: Arroz Caldo

Ingredients:

5 tbsps vegetable or corn oil
4 tbsps minced garlic
1 2-inch piece ginger, cut crosswise into 1/2-inch thick slices
1 large onion, peeled and diced
1 1/2 cups uncooked rice
10 cups water
1 1/4 kg chicken, cut into bite-sized pieces
1 1/2 tsps fish sauce
1/4 cup finely chopped spring onions
1/4 tsp ground black pepper

Directions:

1. In a stockpot, heat 3 tablespoons of the oil and saute 2 tablespoons of the garlic, the ginger and the onion. The garlic is done when light brown and the onion translucent.
2. Add the rice and saute for 5 minutes then add water. Bring the mixture to a boil, stirring occasionally. Reduce the heat to a simmer, add the chicken, and continue cooking for another 30 minutes or until the rice is done.
3. While waiting for the rice to cook, heat the remaining 2 tablespoons of oil in a skillet and fry the remaining 2 tablespoons of garlic until golden brown. Set aside.
4. When the rice is finally cooked, add the fish sauce and continue cooking over low heat for another 3 to 5 minutes. Serve in a soup tureen or soup bowls. Sprinkle the fried garlic, chopped spring onions and pepper on top. Serves 4.

Happy cooking!

Source: The Food of the Philippines
by Periplus World Cookbooks