amatrice

<p>Locally known as sugo alla Matriciana, this sauce is made of a few simple but fundamental, locally produced ingredients. Published on the official website of the city of Amatrice, this recipe is often referred to as the original and it has been proudly protected by the Italian city of Amatrice with a designation of origin.</p>

Amatriciana

(14 oz) spaghetti

(3.5 oz) guanciale di Amatrice

(5 tbsp) pecorino Amatriciano, finely grated

(12.3 oz) San Marzano tomatoes, diced

ml (1/4 cup) dry white wine

peperoncino (chili pepper)

salt and pepper,

Arroz Caldo is a delicious Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Redolent of ginger, and served with a sunny array of condiments such as Calamansi, boiled eggs, and crisp garlic, this classic comfort food is the perfect way to brighten up a dreary day, while warming you up from the inside out.

Arroz Caldo (Filipino Chicken Porridge)

boneless skin-on chicken thighs ((2-3 thighs))

vegetable oil

garlic ((4 large cloves garlic, minced))

onion ((1 small onion, finely chopped))

ginger ((julienned))

long-grain glutinous rice ((about 1 cup))

chicken stock

fish sauce

salt ((to taste)

white pepper

scallions ((chopped))

Calamansi

eggs

Remove the skin from the chicken and then mince up the skin.

Add the chicken skin and oil to a heavy bottomed pot (such as a dutch oven), and fry over medium-low heat until the skin is golden brown and crisp. Transfer to a paper towel-lined plate to drain and set aside.

Add the minced garlic and fry until the garlic is light brown, and not sizzling any more. Transfer to a paper towel-lined plate to drain and set aside.

Add the onions and ginger to the pot and fry until the onions have started to become tender (but not browned).

Add the rice to the pot and fry for about 30 seconds, to coat every grain with oil.

Add the chicken stock, fish sauce, salt, and white pepper along with the chicken thighs.

Bring the mixture to a boil and skim off any scum or fat that floats to the top.

Turn down the heat to maintain a gentle simmer and cook the chicken until it's fall-apart tender (about 30 minutes). Be sure to stir this a few times to keep the rice from burning to the bottom of the pot.

When the chicken is tender, remove it from the pot, and shred the meat using two forks. Keep the shredded chicken covered until the porridge is done.

The Arroz Caldo should be starting to get thick at this point, so be sure to stir it more frequently to keep it from burning. When it is your desired consistency, the porridge is done. I usually let cook for another 20-30 minutes. This is a good time to prepare all your condiments.

When the porridge has thickened to your liking, taste it, and add more salt if needed.

Return the chicken to the pot and stir it in to reheat.

Serve the Arroz Caldo garnished with scallions, boiled egg, fried garlic, chicken cracklins, Calamansi, and additional fish sauce.

https://www.youtube.com/watch?v=QGpP5hVSkDY

Today I’m gonna show you how to make Arroz Caldo, a mouthwatering Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Redolent of ginger, and served with a sunny array of condiments such as Calamansi, boiled eggs, and crisp garlic, this classic comfort food is the perfect way to brighten up a dreary day, that warms you up from the inside out.  #arrozcaldo #angsarap #porridge

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Arroz Caldo (Filipino Chicken Porridge)

Makes 6 servings

INGREDIENTS 
250 grams boneless skin-on chicken thighs (2-3 thighs)
1 tablespoon vegetable oil
25 grams garlic (4 large cloves garlic, minced)
175 grams onion (1 small onion, finely chopped)
25 grams ginger (julienned)
210 grams long-grain glutinous rice (about 1 cup)
6 cups rich chicken stock
1 tablespoon fish sauce
1/2 teaspoon salt (to taste)
1/4 teaspoon ground white pepper
2 scallions (chopped)
6 Calamansi
3 boiled eggs (sliced in half)

INSTRUCTIONS ▶ https://norecipes.com/arroz-caldo-recipe/

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Arroz Caldo Recipe (Filipino Chicken Porridge)

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