Arroz Caldo Filipino style

Chicken stew with glutenous rice and jasmine rice and lots and lots of garlic. Jujumao showed it in his soup season reels that can heal any illness.

If you don't like garlic, look for an other chicken and rice dish. There are only different kinds of onions and ginger in here. Other vegetables are not used.

Like it more soup like, add more chicken stock. But I prefare the stew version.

Recipe for 3:

700 g chicken thighs

1 1/2   head of garlic

4 cm ginger

1 onion, 1 shallot, 1 spring onion

4 tbsp fish sauce

1 rice cooker cup Jasmine rice

1 rice cooker cup white glutenous rice

1 liter of chicken stock

2 tsp tumeric

1 tsp safflour

Pepper

Lemon juice

3 hard boiled eggs

Mis en place is the motto of the day. After peeling and chopping an armada of garlic cloves, I started the first batch in the wok in some oil to fry for the finishing touch. 

Out of the wok and after adding a little more oi in with the onions (except the green 

part of the spring onion), the ginger and the huge amount of garlic.

That takes a couple of minutes until everything is soft. Now add tumeric, saffron and fish sauce. Cook that 2 more minutes.

Srape it to the side and place the chicken thighs in skinside down. Let them take color then flip and sear the other side.

Wash the two kinds of rice and add them. Let them soak up the color. Now in with 2/3 of the warm or hot chicken stock. Season with pepper.

Bring to a boil, cover with a lid and reduce the heat. Let it cook 25 min.

The chicken thighs I used were bone in. That makes them more tasty, but need longer cooking time. Just minutes before the rice was ready, I took them out and chopped them up to finish in the stew.

Last step, pour fried garlic, onion greens over the rice and set peeled and halved eggs on top. Squeeze the lemon on top.