Chicken Arroz Caldo

Yesterday the weather in Atlanta made a change for the better. We went from sticky, hot 90 degree weather to cool, rainy 70 degree weather. This change in climate made me crave something my mom would make often when I was younger- Chicken Arroz Caldo (or as we called it Chicken and Rice). This is a Filipino rice "porridge" dish that is so comforting and delicious on a day like yesterday and today.

Ingredients

• 3 tbsp vegetable oil
• 1 medium yellow onion, diced
• 1 inch fresh ginger, finely chopped
• 2 tbsp fish sauce
• 6 chicken wings, cut to separate drumettes, flats and tips
• 4 cups of chicken broth
• 1 cup short grain rice
• 5 garlic cloves, finely chopped
• hard boiled eggs, for garnish (optional)
• green onion, sliced for garnish
• lemon wedges (calamansi if it's available to you)

In a large pot heat up 2 tbsp of vegetable oil. Add the onion and ginger and cook until the onion is translucent (approx. 3 minutes).

Add the chicken and cook for about 5-7 minutes. They should start to turn a light golden brown.

Add the stock, rice and fish sauce. Cover and reduce heat to medium low. Simmer for approximately 30 minutes. Make sure to stir often- you want to release the starches from the rice so that it thickens the stock.

If you prefer the end product to be thinner, just ass more stock. While your arroz caldo is cooking, heat up the last 1 tbsp of vegetable oil over medium heat in a separate pan. Saute the garlic until golden brown. Drain on a paper towel and set aside.

Serve the chicken arroz caldo in bowls topped with fried garlic, green onions, a lemon wedge, a boiled egg and a dash or 2 of fish sauce. When my mom made this for me growing up she never used boiled eggs but I have seen many photos with the egg that I decided to give it a try. I really liked the addition of it to the meal.

Masarap! Definitely satisfied my craving.

Coconut Lime Shrimp Dinner

I finally got around to trying out the Coconut Lime Shrimp recipe I posted a couple of days ago. The recipe says to let the shrimp marinate for 4 hours but I let mine marinate while I was at work so it was more like 8-10 hours. I paired it with cilantro lime rice and a spicy mango & roasted eggplant salsa.
Cilantro Lime Rice

• 2 cups cooked Jasmine rice
• 1/4 cup cilantro
• juice of 1/2 large lime
• salt & pepper

1. Prepare Jasmine rice according to package directions. I prefer Jamine rice because it’s fragrant but you can substitute for your favorite white rice.
2. Roughly chop 1/4 of cilantro leaves.
3. In a large bowl combine the jasmine rice, cilantro and juice of half a large lime.
4. Add salt and pepper to taste.

 Spicy Mango & Roasted Eggplant Salsa

• 1 ripe mango, peeled and diced
• 1 small eggplant or 1/2 large eggplant
• 1/4 cup cilantro, chopped
• 1/4 cup cherry tomatoes, cut in half
• 1/2 small yellow or red onion, diced
• juice of 1/2 large lime
• 1/2 tbsp seasoned rice vinegar (optional)
• 1 tsp cayenne pepper
• 1 tsp chipotle powder
• salt & pepper

1. Heat grill or grill pan to medium. Slice the eggplant lengthwise into 1/4” thick pieces. Brush both sides with vegetable oil. Cook on grill for about 3-4 minutes each side. Side aside to cool.
2. In a bowl combine mango, cilantro, tomatoes, onion and cilantro. When eggplant has cooled, cut into small cubes and add to bowl.
3. Add juice of 1/2 a large lime, seasoned rice vinegar (optional), cayenne pepper, chipotle powder.
4. Toss ingredients together. Add salt and pepper to taste.