Arroz is rice; caldo means hot. Despite its Spanish name, this dish is the Filipino version of the Chinese congee or porridge.
Although not available in all wet markets, premature chicken eggs can be bought with liver and gizzards. These eggs have not yet formed shells and are mostly just yolks. They are rich and delicious and make the usual arroz caldo more interesting and special. If unavailable, just double the amount of chicken meat.
Kasubha is the dried stamen of a local plant. It is not saffron. It does not impasrt any distinct flavor. Kasubha is available as fine short reddish brown threads. It is used to give arroz caldo a reddish tint.
1/2 kilo of stewing chicken
1/2 kilo of chicken liver, gizzard and premature eggs
1 whole garlic
1 whole onion
1 bay leaf
1 tsp. of kasubha
1 thumb-sized piece of ginger, sliced
2 tbsp. of minced garlic
1 onion, diced
1/2 c. of long-grain rice
1/2 c. of malagkit (glutinous rice)
10 c. of chicken broth
1/2 tsp. of chopped fresh parsley OR 1 tbsp. of chopped onion leaves
1 tbsp. of cooking oil
4-6 pcs. of kalamansi (native lemon)
patis (fermented fish sauce) or salt
Cooking procedure :
Wash the chicken and remove all visible fat. Separate the eggs, liver and gizzard. Cut liver into 2″ x 2″ cubes. Place eggs and liver in the refrigerator. Clean and remove all visible fat from the gizzards. Place the chicken and gizzards in a casserole and cover with water. Add whole garlic, onion, peppercorns, bay leaf and 1 tsp. of salt. Set on the stove over medium heat and bring to a boil. Remove scum as it rises. Lower the heat and simmer for 1-1/2 to 2 hours or until the chicken and gizzards are tender. Remove the chicken and gizzards and cool. Chop coarsely and set aside. Strain the broth.
Wash the long-grain and glutinous rice and drain well.
Heat the cooking oil in a large heavy casserole. Frythe garlic until toasted. Remove with a slotted spoon and set aside. Add the ginger to oil and fry until golden. Add the onion and continue frying until the onion is transparent. Pour in the drained rice. Cook the rice in oil until the grains start to brown. Pour in the broth, a cup at a time, while stirring. Bring to a boil, lower the heat, cover and simmer until the rice grains start to crumble. Season with patis or salt and pepper. Stir in the chopped chicken meat and gizzards. Bring to a soft boil then add the eggs and liver. Simmer for 5 minutes. Do not overcook the livers. Sprinkle with toasted garlic and chopped parsley or onion leaves. Serve hot with kalamansi halves on the side.