Black Arroz Caldo

I love Arroz Caldo specially on cold and rainy days. My recipe for today is Black Arroz Caldo. Last year while watching Korina Sanchez's show, she talked about the 'IN' foods serve in Metro Manila. Among the dishes she mentioned, It's the Black Arroz Caldo that stick to mind. I have the chance to prepare it for dinner tonight.

Ingredients:

500 g chicken thigh; cut in small pieces
2 cups cooked balatinao malagkit
1 1/2 medium onion; chopped
1 whole garlic; minced (for garnishing)
1 root ginger; sliced
4 cups water or broth
Fish sauce
1 tablespoon Canola oil
Chicken bouillon cubes (optional)
1 tablespoon scallions (for garnishing)

 

Cooking Instructions:

In a casserole, sauté garlic until golden brown in canola oil.  

 Remove from the casserole.

Set Aside.

Saute next the onion and ginger.

Add chicken and stir fry until all sides of chicken turn light brown.

Add fish sauce and 1 cup of water.

Cover casserole.
Cook chicken for 10 minutes over low fire.

Remove the cooked chicken.

Add remaining 3 cups of water in the casserole.
Bring to boil.

Add the cooked balatinao malagkit. ( I prepared the balatinao malagkit in the rice cooker prior to preparing the other ingredients. This way, it's already cooked when I need it)

Stir until the mixture boils.
Remove from Heat.
Serve while hot.
Top cooked chicken, golden brown garlic and scallions.

Enjoy!