This weeks filipino cookbook dish called for the ever so comforting Arroz Caldo.
I am always delighted to share these traditional filipino dishes with Chef Jason @jmrfoodconcepts as he helps me elevate their presentation while coming up with a cohesive dish showcasing how beautiful filipino dishes can be.
Arroz Caldo is a delicious filipino chicken porridge made by cooking rice in chicken stock until it’s thick and creamy. It is served with an array of condiments such as calamansi, boiled eggs, crisp garlic, chicharon, ginger, or green onions.
Arroz Caldo is a relatively healthy dish. Although it’s not low on carbs, you can treat yourself to a moderated helping, or substitute it with brown rice. It is loaded with immune boosting ingredients like ginger and it’s low in fat other than the crispy chicken skin.
Though it’s ingredients are simple, it is far from bland. What really makes this dish crave-worthy is the bevy of condiments which add bursts of vibrant colors, contrasting textures and complimentary tastes.
Have you tried arroz caldo and what are your favorite condiment?
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