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Arroz Caldo with Chicken Liver and Gizzard
Created by: Howcan Team
Ingredients
- 1 cup of jasmine rice
- 6 cups of chicken broth
- 1/2 lb of chicken liver, cleaned and chopped
- 1/2 lb of chicken gizzard, cleaned and chopped
- 1 thumb-sized ginger, peeled and sliced
- 4 cloves of garlic, minced
- 1 medium onion, chopped
- 2 tablespoons of fish sauce
- 1/2 teaspoon of ground black pepper
- 3 pieces of hard-boiled eggs, sliced
- 2 stalks of green onions, chopped
- 1 piece of calamansi or lemon, cut into wedges
- 2 tablespoons of cooking oil
Instructions
- In a large pot, heat 2 tablespoons of cooking oil over medium heat.
- Sauté the garlic, onion, and ginger until fragrant.
- Add the chopped chicken liver and gizzard, and cook until browned.
- Pour in the jasmine rice and stir for 1-2 minutes to coat with the oil and mix with the other ingredients.
- Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally, until the rice is fully cooked and the mixture thickens.
- Season with fish sauce and ground black pepper, adjusting to taste.
- Ladle the Arroz Caldo into serving bowls and top with sliced hard-boiled eggs, chopped green onions, and a squeeze of calamansi or lemon juice.
- Serve hot and enjoy!
Arroz Caldo, a beloved Filipino comfort food, has a rich history dating back to the pre-colonial era. This hearty rice porridge was originally introduced by Chinese immigrants and has since evolved into a staple dish in Filipino cuisine. The addition of chicken liver and gizzard brings a unique depth of flavor and texture to the dish, elevating its traditional roots. Renowned chefs in the Philippines, such as Margarita Fores and Claude Tayag, have put their own spin on this classic, incorporating the use of local, fresh ingredients. Today, the best versions of Arroz Caldo with chicken liver and gizzard can be found in authentic Filipino eateries across the country. The key to perfecting this dish lies in achieving a creamy consistency and infusing it with the distinct flavors of the organ meats. For those seeking an alternative method, some chefs recommend marinating the chicken liver and gizzard in soy sauce and calamansi before adding them to the simmering porridge, enhancing the overall taste profile.
60 min
6
350 calories
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