Pat’s Golden Arroz Caldo

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A post shared by Rachel Lucero 🔆 The Sago Show (@sagoshow)

This is a very special featured recipe by local community organizer, rapper, and my friend Pat Racela (@pagasapat). This year, Pat won third place in 7 Mile House’s Annual Adobo Cookoff for a Cause and I was so excited to do this episode together!

What makes this Arroz Caldo golden is the addition of this fragrant and golden paste of garlic, ginger, and turmeric.

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Ingredients

• 2lbs chicken (I prefer to chop up pieces of Chicken thighs, but you can adjust any way you like!)

• 1 yellow onion, roughly chopped

• 3 inches of ginger chopped (eat ginger yo, it’s good for you)

• 2 tablespoons of garlic ginger turmeric paste

• 6 cups of chicken broth

• 2 cups of water (to reserve)

• 1 1/2 cup of Glutinous rice (you can use any type of rice tho)

• 1 tablespoon of Patis (can adjust to your taste; substitute soy sauce mixed with lemon or kalamansi for friends with seafood allergies)

• Chopped green onions (for toppings)

• Sliced boiled eggs (for toppings)

• Sliced kalamansi or lemons (for toppings)

• Fried Garlic (for toppings)

Instructions

1. Sauté onions until translucent

2. Add chopped ginger, and sauté until fragrant

3. Add chicken & sauté for 2 min

4. Add rice & mix well

5. Add garlic ginger turmeric paste but DO NOT mix

6. Immediately but carefully pour in chicken broth (you don’t wanna splash everything everywhere all at once) & mix everything together on medium high heat

7. Once the soup comes to a boil, lower the heat to low medium, so that the soup comes to a gentle, bubbling simmer for 45 min

8. Add patis to taste

9. Take care to stir the soup every once in a while to prevent the rice from sticking at the bottom of the pot.

10. Once the soup has thickened, add reserve water or broth & continue simmering for 10 min

11. Prepare toppings

12. Pour yourself a bowl & add desired toppings. Enjoy!