Arroz Catum Food

ARROZ CALDO (FILIPINO CHICKEN PORRIDGE)

Steps:

• Remove the skin from the chicken and then mince up the skin.
• Add the chicken skin and oil to a heavy bottomed pot (such as a dutch oven), and fry over medium-low heat until the skin is golden brown and crisp. Transfer to a paper towel-lined plate to drain and set aside.
• Add the minced garlic and fry until the garlic is light brown, and not sizzling any more. Transfer to a paper towel-lined plate to drain and set aside.
• Add the onions and ginger to the pot and fry until the onions have started to become tender (but not browned).
• Add the rice to the pot and fry for about 30 seconds, to coat every grain with oil.
• Add the chicken stock, fish sauce, salt, and white pepper along with the chicken thighs.
• Bring the mixture to a boil and skim off any scum or fat that floats to the top.
• Turn down the heat to maintain a gentle simmer and cook the chicken until it's fall-apart tender (about 30 minutes). Be sure to stir this a few times to keep the rice from burning to the bottom of the pot.
• When the chicken is tender, remove it from the pot, and shred the meat using two forks. Keep the shredded chicken covered until the porridge is done.
• The Arroz Caldo should be starting to get thick at this point, so be sure to stir it more frequently to keep it from burning. When it is your desired consistency, the porridge is done. I usually let cook for another 20-30 minutes. This is a good time to prepare all your condiments.
• When the porridge has thickened to your liking, taste it, and add more salt if needed.
• Return the chicken to the pot and stir it in to reheat.
• Serve the Arroz Caldo garnished with scallions, boiled egg, fried garlic, chicken cracklins, Calamansi, and additional fish sauce.

ARROZ DE ATUM - CAPE VERDEAN RICE WITH TUNA

Steps:

• Drain the oil from the tuna, reserve the oil and set both the tuna and oil aside.
• Add about 3-4 tablespoons of the reserved oil to a deep pot or Dutch oven, then add the crushed garlic, onions and tomato. Sauté for about 5-7 minutes, until the onions are translucent and the tomato cooks down (you can break up the tomato with a wooden spoon if you would like as it's cooking).
• Add the seasonings and sauté everything for about 30 seconds, and then add the tuna. Use a wooden spoon to break the tuna apart slightly. I like to leave larger pieces of tuna intact.
• Add the olives, bay leaf and water, and bring the pot to a boil. Then, pour in your rice, stir it well until combined and then cover the pot. Let let the rice cook over a very low flame for 20-25 minutes. Do not mix or uncover the rice while it is cooking.
• At the 20 minute mark, taste the rice and if you are satisfied with the texture, turn the flame off, re-cover the pot with the lid, and let the rice rest for 5- 10 minutes. If you decide that the rice is not soft enough, let it continue to cook for another 5-10 minutes then turn the flame off and let the covered pot rest for an additional 5-10 minutes. Once the rice has rested, fluff it with a fork and serve.

ARROZ CALDO (FILIPINO CHICKEN AND RICE SOUP) RECIPE

Steps:

• Place 1/2 cup oil and 2/3 of the garlic in a small saucepan over medium heat. Cook, stirring occasionally, until garlic turns light golden brown. Transfer garlic to fine-mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.
• In a large Dutch oven or soup pot, heat remaining 3 tablespoons oil over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until browned, about 6 minutes. Add onion and cook, stirring and scraping, until onions soften and release their liquid, about 3 minutes. Stir in ginger and remaining garlic and cook until onions begin to brown, about 3 minutes. Stir in fish sauce and pepper and cook for 1 minute. Add rice and stir until well coated.
• Stir in chicken stock, running spoon along bottom of Dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 30 minutes. Stir in lime or calamansi juice and season with salt and pepper to taste.
• Ladle arroz caldo into bowls. Top with scallions, fried garlic, and egg slices, if using. Serve immediately with additional lime or calamansi wedges on the side.

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

Steps:

• Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
• Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

ARROZ CALDO

Steps:

• Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
• Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.

ARROZ C'ATUM

Steps:

• In a large pan or dutch oven over medium heat, saute onions, garlic, and pepper in olive oil until onion is soft and transparent.
• Add tuna, tomatoes, and seasonings. Cook for about five minutes over medium heat to let flavors blend.
• Add rice and water to make 3 cups of liquid. Bring to a boil.
• Let boil for 2 minutes, reduce heat to low. Cover and simmer till rice is done, about 25 minutes.
• Add herbs and serve with a salad.