ARROZ CALDO

I always associate arroz caldo/lugaw/pospas/congee with being sick. Every time I was sick as a child, this is what I was always fed. When I had a fever, arroz caldo was what i ate. When I had a cough and cold, arroz caldo was there again. When I had a bad tummy, arroz caldo would be present again. When I had my own child and family, arroz caldo was and still is a staple when they are sick. but more than just a meal that is easily digestible and warming to the stomach when one is ill, it has become comfort food, not just to me but to many of us.

I have cooked arroz caldo many, many times but each time is always different. I always have different toppings that I serve alongside the arroz caldo.

I have made arroz caldo twice this week, requested by the hubby. Of course, since he doesn't eat leftovers and he doesn't know how to eat chicken with bones without wasting the meat (I always use chicken fillets), both versions of the arroz caldo had to be different.

This one has century eggs and cilantro on top. And of course, crispy patis scented garlic and ginger!!!

For the Arroz caldo:

Rice, uncooked
Chicken fillets, cut in strips
Ginger, julienned
Garlic, chopped
Leeks, chopped
Olive oil
Chicken Bouillion cubes
Kasubha, crushed
Water
Cilantro
Century eggs, quartered

Saute the ginger, garlic and leeks in olive oil until fragrant and slightly caramelized.
Add the chicken strips until browned.
Add the rice and the kasubha and saute for a minute or so.
Add the water and the chicken cubes.
Cook until the rice is soft and the soup is thick. Adjust seasoning.

For the Patis Scented Crispy Garlic-Ginger :

Garlic, chopped
Ginger, chopped
Olive oil
Patis

Fry the Garlic and ginger in olive oil. When almost crispy, add the patis/fish sauce. When crispy, set aside and let it cool.


Put arroz caldo in a bowl. Top with cilantro, garlic-ginger and century egg. Guaranteed satisfaction!!!

Chorizo Bread Stuffed Boneless Roasted Chicken

Yesterday, I saw that my local butcher was selling deboned whole chicken, and that gave me a brilliant idea! I was going to make a roasted stuffed chicken. But what flavor profile did I want to go with? Would i use a meat stuffing, a rice stuffing or a bread stuffing? So many ideas were running in my head but yet, no decision had been made...and I had to decide so that I could get the ingredients while I was still at the grocery...Spanish, Asian, Filipino, Chinese.....Ok, ok, Spanish it is!!! 

I grabbed some Olives stuffed with cheese and a pack of chorizo. I had ground meat, rice and bread at home...so I could decide later on what the base of my stuffing would be.

My final decision was a bread based stuffing with a chorizo profile. My boys enjoyed it immensely. please let me know how you like it once you get to try the recipe. Enjoy!

Chorizo Bread Stuffed Boneless Roasted Chicken

1 whole deboned chicken

2 teaspoons Chicken powder

Fresh cracked Pepper

3 Cups cubed stale bread

1/2 Cup Spanish Chorizo, sliced

Olive oil

1 White Onion, chopped

1/4 Cup Garlic, chopped

1 Cup Milk

2 eggs

Salt and Pepper

Chorizo Lard (Where the chorizo comes in when in the can)

20 Cloves Garlic

20 Green Olives

Garlic powder

Pimenton powder (Spanish Paprika)

1 cup water

For the stuffing:

Saute the onions and garlic in olive oil. When cooked, add the chorizo slices. When all the oil from the chorizo has been extracted, add the bread cubes.When bread has absorbed the chorizo oil (it turns orange), add the milk and season with salt and pepper.

Let it cool, then mix in the 2 eggs.

Season the chicken with chicken powder and pepper, inside and out. Stuff with the previously cooled stuffing.

Sew up the skin of the chicken where it is open, usually by the breast and the back, to keep the stuffing in. Season with garlic powder and paprika and sear on both sides using the chorizo lard. 

Add the water, olives and garlic and bake until fully cooked and crisp.

This is one of the most delicious roasted chickens I have ever made and eaten. Enjoy!!!

PESTO-PARMESAN CHICKEN BREASTS

5 Chicken breast fillets, pounded thinly
1 cup pesto sauce
Parmesan cheese, grated

1. Marinate chicken breasts overnight in pre-made or home-made pesto sauce.
2. Cook in a non stick pan, add some water and let it simmer.
3. When cooked, transfer to a pyrex and top with grated parmesan cheese.
4. Bake or torch until cheese is melted and brown.