You can watch the video here:
This is my own version. Normally or ideally a whole chicken with skin cut up into pieces is what should be used for this. But me, I only eat the breast part without the skin. Not because of health reasons or anything like that. I just like how the white meat taste like and the I can’t stand the taste of chicken skin, (yep even if it’s fried) ?
The way my mama cooks this is with in-bone chicken pieces without skin. She uses free-range chicken so the broth is much more flavorful.
So here’s my version:
1.4 Kg. chicken tender fillets, cut into bite-sized pieces
750 gr. short-grain rice & 100 gr. long-grain rice, soaked in water for at least 1 hour
2 liters water
1 large onion, chopped
2 small heads garlic, finely chopped (reserve 3/4 of it for topping)
1 generously thumb-sized ginger, finely chopped
4 tbsp. fish sauce (optional)
2 tsp. salt (or more)
1/2 tsp. black pepper (or more)
3 tbsp. olive oil
3 heaping tsp, chicken broth powder
1 tsp. chicken broth powder
1 tsp. baking soda
1 tsp. salt
black pepper (depends on your taste)
a drizzle of olive oil
lemons cut into wedges
1 small bundle of chives or spring onions, finely chopped
garlic, finely chopped and fried until golden brown
Very optional: hard-boiled eggs
- in a bowl just mix everything together
- cover with plastic wrap and let sit in the fridge until it’s ready to be used
I always use baking soda to marinate chicken. I read that online that it tenderizes the chicken. I find it to be true. I have to look for the link where I read that so I can put it here.
The reason why I soak the rice is that for it to cook faster and it will also not absorb as much water when it’s not soaked. This batch was soaking for 2-3 hours.
- in a very big pot heat up some olive oil and saute the ginger, garlic, and onion
- once fragrant and tender. add the marinated chicken and the fish sauce
- cook the chicken until no longer pink on medium-high heat
- add the salt, chicken, broth powder, and black pepper
- add the water (I used hot water so it’ll boil faster)
- lower the heat to medium-low, cover and let simmer for 45 minutes to an hour
- remove remaining water in the rice if there’s any and add it into to the pot
- adjust the heat to low and give it a good stir
- cover the pot half-way and stir occasionally so the rice won’t stick at the bottom
- after 20 minutes give it a taste and adjust the seasoning accordingly (add more salt, fish sauce or pepper according to your taste)
- simmer for 10-15 minutes or until rice is cooked, be sure that it’s on very low heat to avoid burning at the bottom or sticking
- once cooked, serve in a bowl with as much lemon juice you desire, fried garlic, chives and pepper
- you can also add a hard-boiled egg if you want
* If you don’t like fish sauce just substitute it with chicken broth powder or salt
* We usually add hard-boiled eggs when the chicken is running low
*Traditional arrozcaldo uses julienned ginger but Poni and I don’t like accidentally biting on big pieces of ginger but without it, it will taste not the same, that’s why I decided to just chop it really finely.
Any question/s just ask me anytime! ?