FRESH PRODUCE CORP.

Chicken Arroz Caldo
							"A recipe perfect for breakfast, lunch, or dinner, especially on rainy days! Nothing beats this hearty Filipino dish, that contains the perfect balance of flavor and warmth

Chicken Arroz Caldo

Ingredients:
x3 table spoons cooking oil
x500G chicken thigh, skin removed
x5 pcs eggs, hard boiled and peeled
x3 cups rice, cooked
x6 cups chicken broth (bone broth or substitute with x1 Knorr chicken cube)
x1 cup onion, minced
x3 tbsp fish sauce
x1 tsp garlic, minced
x10 slices of ginger, julienned
x1/2 tsp ground black pepper
x5 pcs calamansi

Preparation:
1. In a pot, heat the cooking oil and fry the chicken skin until crispy. Set aside. 
2. Saute the garlic, onion, and ginger. Add some ground black pepper
3. Add the chicken meat and cook until outer layer color turns golden brown.
4. Add the fish sauce and the cooked rice then mix and cook for a few minutes
5., Pour in the broth (or water and chicken cube) and bring to a boil
6. Stir occasionally and simmer until the chicken is fully cooked (about 15 to 20 minutes)
7. Add in the hard boiled eggs
8. Serve hot with garlic crunch, minced scallions, chicken skin and calamansi.

GREEN TIP
Make your own bone broth with beef/chicken bones -  A natural way to heal your gut and improve your health. There’s a reason why people have been making soup when they aren’t feeling well, and if that soup is made with bone broth, it is truly healing.
Here's how: 

Ingredients 
x3lbs of chicken or beef bones 
x1 tbsp apple cider vinegar
x1tsp salt
x1 medium onion, peeled and halved
x2sticks of celery (cut into thirds, with leaves attached)
x2 medium carrots, peeled and halved
x2 smashed garlic cloves
x1 bay leaf, optional
x12 cups filtered water 

1. On a stove top, slow cook all ingredients in a pot for 12-15 hours, before draining and storing.
2. Strain through a fine mesh sieve into a second pot, extracting as much liquid as possible. Discard solids in your compost, if you have. Cool strained stock to room temp before storing in the refrigerator. 
3 After 24 hours, the broth will thicken and you can scrape the fat off the top and continue to store it in the fridge for 3-5 days or transfer to freezer safe containers and freeze up to 3 months
"