Chicken Arroz Caldo With Puto



Yummy chicken arroz caldo with crispy tofu, crispy fried garlic and lemon wedges and green onions!!



Homemade white puto!!!



 


 






 This dish is soo homey, remind me of my Grandma Inang Daling, she prepare it with goto and steam her homemade puto and everything is made from scratch.She used saffron, crispy garlic and tofu for topping and some kalamansi slices. Saffron is so expensive so I just omit it.This is so good for cold winter/fall months!!!



2 skinless chicken breast
2 thumb size ginger minced
1 small onions chopped
5 cloves garlic minced
a bunch of green onions sliced thinly
1 1/2 c. rice
salt,pepper,fish sauce to taste
1T.olive oil/canola oil
kalamansi/lemon slices
fried crispy tofu(optional)

1.Boil chicken breast with enough water add salt and pepper or if you use patis add it too.Simmer in medium
 heat. Skim the scum on top and discard it. Boil chicken until tender about  an 1 hour or so.Cut chicken into chunks discarding bones.Save broth.

2. In a medium stockpot/ kaserola heat a tablespoon of oil and saute garlic until brown but not burnt, save some garlic for the toppings, add ginger, onions cook it until fragrant, add  cooked chickens. Add  chicken broth about 6-7 cups and rice. Cook for 30 minutes in medium heat, keep stirring and taste it and season with salt and pepper. Taste the rice make sure its done, add some more broth if needed.Serve with your favorite toppings- I liked fried tofu,crispy garlic,green onions and lemon wedge and patis of course. YUMMY!

Chicken breast Arroz Caldo leftover for my husband lunch!!