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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!




Ingredients:

1 cup brown rice

3 cups low sodium chicken broth

3 cups water

chicken breast (I used 2)

pinch of pepper

pinch of salt

bay leaves

garlic

ginger

1 onion

1 lime/ calamansi

pinch of saffron



Directions:

-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

 

©2018 by mojaldy.