Arroz Caldo

You will need:

*Chicken (I used a dozen wings.)

*10 cups of water

*S&P

*garlic powder

*chicken bouillon

*fish sauce (patis)

*ginger

*scallions

*mexican safflower

<--- purchase at the Asian store. Most grocery stores do not carry this.

<---- this will be in the Mexican aisle

<--- chop and toast half a garlic in oil and set aside.

To begin,

In a large stock pot, heat oil on medium heat

place tsp garlic and chicken

add: s&p

garlic powder

ginger

chicken bouillon

patis (fish sauce)

stir and simmer. This will allow the flavors to blend and become more flavorful in the heat.

Once the chicken had cooked to brown, it doesn't have to be fully cooked yet...

add water, both rice and azapfran (mexican safflower)

allow to boil and turn the heat between low and medium

The rice will puff and cook thouroughly. You will know once it starts splitting.

Stir in the scallions and toasted garlic.

Yield: If you want it to be more soupy, add more water and seasonings (chicken bouillon for you consistency and you may need more chicken bouillon and fish sauce depending on your taste.

Serve with lemon on the side. In the Philippines, we use calamansi but that's very hard to find here in the U.S.

This will serve about 6 people or more depending on the size of your serving, of course. At our house, it will serve 1. Just me! :)

ENJOY!!

*1/2 cup sweet rice

*3/4 cup regular rice

*1 tsp chopped garlic

*half a garlic toasted

*lemon wedges (optional for serving)

*patis (optional for serving)