Arroz Scaldy by @MoJaldy
Updated: Apr 25
It is WARM here in Seattle! Temperatures are in the 70's this week, something I have not seen in months! And the weird thing is, when it's warm, I crave soup. Anyone else?
My mom used to make this amazing filipino dish called arroz scaldo, which is a chicken porridge. It's thick and yummy and I wanted a recipe! I called my parents and they most certainly handed it over.
Now arroz scaldo traditionally has a lot of fish sauce, something I do not like consuming too much of. I modified this recipe to make it my own. My taste kitchen (aka Michael) tried it and was pleased with the end result. It's a great source of carbs and is filling! Best for post long runs!
1 cup brown rice
3 cups low sodium chicken broth
3 cups water
chicken breast (I used 2)
pinch of pepper
pinch of salt
1 lime/ calamansi
pinch of saffron
-In a pot, sauté garlic in oil over medium heat and cook until golden brown and crisp, for about 2-3 minutes. Transfer garlic on a paper towel to drain; set aside.
-Add ginger, onion and saffron to the pot and cook until translucent, about 3 minutes. Stir in the pieces of chicken and brown for 5-6 minutes.
-Add rice, chicken broth, water, salt and pepper. Cover and bring to a slight boil, then simmer over low heat. Add bay leaves.
-Simmer until the chicken and rice are cooked through, stirring frequently, about 25-35 minutes.
-Serve the porridge into bowls and top with the crispy fried garlic and lime (or calamansi) juice