Recipe for the week: Arrozcaldo

Filipino version of congee made of chicken and 2 types of rice – a comforting dish during the rainy season.

Preparation Time: 00:40
Cooking Time: 00:25
Servings: 6-8

Ingredients:
2 tbsp oil
1 tbsp garlic
1/4 cup onion
1/4 kilo chicken cut into serving pieces
1 cup ordinary rice soaked in water for at least 20 minutes
1/2 cup malagkit rice soaked in water for at least 30 minutes
8 cups water
4 11g Broth Cubes, Chicken
sliced spring onions

Procedure:

1. Heat oil, saute garlic and onions until limp. Add chicken and cook until it changes color.
2. Stir in both types of rice and cook for 2 minutes. Pour in water and bring to a boil.
3. Add the Broth Cubes and simmer until rice is fluffy and fully cooked, about 20 minutes, add water if necessary.
4. Top with sliced spring onions if desired.

NUTRITIONAL CONTENT:

Calories:201
Carbohydrates (g):33
Protein (g):6
Fats (g):5

Recipe via: Nestle

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