Arroz Caldo Ingredients:

Ingredients: 1 small chicken fryer, cut in 2-inch pieces

1/2 lbs. pork cut in 1-inch pieces, 1/4 inch thick
1 1/2 cup sticky rice 2 chinese sausages
6 cups stock 6 small potatoes, quartered
2 garlic cloves, chopped
2 cups tripe (tenderized & cut into strips)
2 large ripe tomatoes
1 kilo chicken (cut into small pieces)
2 bell peppers (red preferrably), cut in 1/8 pieces
1 head of garlic (minced)
1 cup green peas
1 onion (minced)
3 cups rice boiled in 3 cups of water and 2 cups of coconut milk
1 ginger (sliced) (gata)
3 tablespoons oil 1/2 cup butter (1/2 bar)
Pinch of salt & pepper 1/4 cup black olives, sliced
Patis (fish sauce) 1 tsp. salt
1 cup minced toasted garlic 2 garlic cloves and 1 head onion (finely chopped - for sauteeing)
1 cup chopped spring onion
Procedure:
Procedure: 1. Place chicken and pork in frying pan and saute with garlic, onion and a
1. In a Pot, heat oil and saute garlic, ginger and onion. slice of butter. Cook chicken and pork.
2. Season with salt and pepper until slightly brown.
2. Add in chicken and tripe.
3. In a deep sauce pan fry garlic, onions and tomatoes in butter in the
3. Season with salt and pepper. given order.
4. Add in sticky rice and pour stock. 4. Add the potatoes, chicken, pork and sausages.
5. Stir and cover until meat and potatoes are done.
5. In a medium heat allow rice to cook until it reaches a 6. Add water if necessary.
thick consistency but not dry. 7. Add the bell peppers, peas and black olives.
6. Season with patis. 8. When meat and vegetables are done, remove some of the stock from
7. Serve with sprinkled chives and toasted garlic. the meat and set aside.
9. Add the cooked rice to the meat and mix thouroughly.
10. Add remaining stock and season to taste.
11. Cook on low heat until mixture becomes quite dry.
12. Serve on platter and garnish top with sliced hard boiled eggs. stuffed
olives, bell pepper strips and sprigs of parsley leaves.

Arroz Valenciana ni Rye