Chicken Arrozcaldo

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐀𝐫𝐫𝐨𝐳𝐜𝐚𝐥𝐝𝐨 (𝐅𝐢𝐥𝐢𝐩𝐢𝐧𝐨 𝐂𝐨𝐧𝐠𝐞𝐞) 1 head garlic, chopped 1 large onion, chopped 2-3 thumbs ginger, julienned 750 grams chicken pieces 1/2 tsp atsuete/annatto powder 2 tbsp fish sauce 2 cups jasmine rice (or 1 cup jasmine rice + 1 cup glutinous rice) 1 pc, chicken broth cube 8-10 cups water (add as needed) 1 tsp kasubha or safflower salt and pepper to taste Toppings: toasted garlic fried diced tofu hard boiled egg chopped spring onion kalamansi 1. In a large pot, add about 1/4 cup of oil. Add the garlic and fry until golden brown. Strain the oil, then set aside the garlic. We will use this for topping later. 2. On the same pot, add about 3 tbsp of the garlic infused oil. Add the onions and sauté until translucent. Add the ginger and sauté until aromatic. Add about 1 tsp of the fried garlic. 3. Add the chicken pieces and fish sauce. Sear until light brown. 4. Add the atsuete powder and mix until dissolved. 5. Add the rice and sauté for a few seconds. 6. Pour about 8-10 cups of water. Add the chicken borth cube and mix. Cover and simmer for 35 minutes, stirring occassionally until the rice is soft. 7. Add the kasubha or safflower. You can add more water to get the desired consistency. Season with salt and pepper to taste. 8. Serve in a bowl while hot. Add your favorite toppings - hard boiled egg, toasted garlic, fried tofu, chopped spring onion and kalamansi.