Barbecue Chicken
June 6, 2017
Chicken Tinola
June 7, 2017

ARROZ CALDO

This arroz caldo recipe is our founder’s treasured family recipe made better using Backyard Farms’ chicken

INGREDIENTS

  • 1 kg chicken parts skin on (thighs, wings, legs)
  • 3 tablespoons olive oil
  • 1 head garlic – minced
  • 3 fingers ginger – peeled and minced
  • ½ teaspoon black pepper
  • 1 ½ cups Japanese rice
  • 6 cups chicken stock
  • 2 tablespoons fish sauce
  • 1 small onion peeled and minced

Toppings:

  • Fried minced garlic
  • Green onions – chopped
  • Calamansi
  • Fish Sauce

PREPARATION

  1. Heat 3 tablespoons of olive oil
  2. Add the onions, cook until soft
  3. Add ginger and garlic – cook for 2 minutes
  4. Add chicken parts and cook until slightly brown
  5. Add black pepper
  6. Add Japanese Rice and stir for 1 minute
  7. Add chicken stick and continue stirring occasionally
  8. Add fish sauce
  9. Serve with toppings – calamansi and fish sauce on the side

 

SOURCE: http://www.bonappetit.com/recipe/barbecued-chicken