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            Arrozcaldo 

INGREDIENTS:

• 1 1/2 lbs chicken (serving size)
• 1 cup glutinous or sticky rice (uncooked)
• 5 cups chicken broth 
• 2 cloves garlic (crushed)
• 1 medium onion (minced)
• 2 eggs (hard boiled)
• 2 tbsp fish sauce
• 2 thumb size ginger (strips)
• 1/2 cup green onions (minced)
• 2 tbsp kasubha / saffron 
• ground black pepper 
• cooking oil
• 4 cloves garlic ( saute and set aside for topping) 

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HOW TO MAKE ARROZCALDO:

• Saute garlic, onion and ginger in a heated cooking oil. 
• Add the chicken and cook until chicken turns light brown in color. 
• Add the fish sauce. Cook for few minutes.
• Add the chicken broth. Bring to a boil. 
• Add the uncooked rice. Stir occasionally until the rice is cooked. 
• Add saffron, ground black pepper and boiled eggs. Cook for 5 minutes.
• Transfer to a serving bowl and top with green onions, garlic and squeeze some lemon. 
• Serve hot. Enjoy!

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