This Filipino dish has all the flavors one is looking for. It is gingery and garlicky and has a nice punch of tang from the lime and floral essence of the saffron.
The ultimate comfort food. The name is in Spanish and literally means "rice broth" or "rice soup". In Chinese, this dish is called congee. Filipino food, in a nutshell, is a fusion of all the different cuisines that were part of our colonization.
Arroz Caldo - soup:
4 chicken thighs (with bones) *TIP: use the skin to make chicharron. Remove the chicken skin and set aside.
1 cup brown rice
¼ cup of white wine
6 cups chicken broth
3 tbsp minced fresh ginger (smaller the better)
3 tbs minced garlic
1 minced shallot
1 pinch of saffron (substitution: 2 tsp turmeric)
Dash of fish sauce
Salt and black pepper to taste
TOPPINGS:
**see blog post for the descriptions
Spicy Chicken Chicharon:
Perfect 6-minute hard-boiled egg
Spicy Garlic Corn
Find it online: https://www.eatwithcarmen.com/arroz-caldo-instant-pot/