7 pieces drumlettes
chicken heart
chicken gizzard
3 cloves garlic , minced
1 medium sized onion, minced
1 ginger root, sliced
2 cups uncooked rice
10 cups water
4 tbsp fish sauce (patis)
cooking oil
salt
black pepper
lemon
mint (garnish)
How to cook chicken arroz caldo:
1. In a casserole, boil chicken heart and gizzard. Bring to a boil until tender. Set aside.
2. In a large pot over medium heat, saute garlic, onion and ginger in cooking oil until fragrant.
3. Add chicken drumlettes, heart and gizzard. Stir-fry until drumlettes turn to light brown in color.
4. Add water and simmer for few minutes. Remove scums as it rises.
5. Then add rice and the fish sauce . Mix well.
6. Simmer in medium heat for about 30 minutes or until the rice is fully cooked. Stir occasionally.
7. Season with salt if needed. If rice soup becomes too thick, add a little water to thin it a bit.
8. Garnish each bowl serving with mint and a dash of black pepper just before serving with lemon on the side (optional)
More photos:
| 
You’ve got great insights about chicken recipes, keep up the good work!
Hello Issa,
Maybe a little off topic, however Being the staple food of Filipinos, rice is cooked several ways and Arroz Valenciana is just one of the most favored because you don’t have to think of any other dishes to pair it with. It is rice and mixed meats mold into one dish. It is a special rice recipe commonly served during fiestas.
Wishes
[…] courtesy of: Magluto.com Categories: Categories, Chicken & Poultry Recipe, Rice Recipe Tags: arroz caldo, chicken, […]