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Chicken Arroz Caldo
1. Sauté chicken in oil. Remove and set aside.
2. Sauté garlic, ginger and onion in the same pot. Add rice, pour water and simmer while covered for 30 minutes. Stir occasionally.
3. Add chicken and kasubha and cook for another 15 minutes. Season with MAGGI MAGIC Chicken and pepper. Serve with preferred garnishes.
4 – 6 servings
Use cooked shredded chicken breast for a healthier alternative. Best enjoyed with Lumpiang Gulay for a balanced meal.
How to Simmer
How to Butcher a Whole Chicken
How to Cook Rice
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Chicken Arroz Caldo with MAGGI MAGIC Chicken
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4 pcs chicken wings, halved
2 tbsp vegetable oil
4 cloves garlic, minced
2 pcs thumb-size ginger, cut into strips
1 pc small onion, small diced
6 cups glutinous rice, rinsed and drained
6 cups water
2 tsp kasubha (optional)
2 sachets MAGGI MAGIC Chicken
1/4 tsp freshly ground pepper
1/2 cup crushed chicharon
3 pcs hard cooked eggs, halved
1 tbsp toasted garlic
1 tbsp sliced spring onion
6 pcs calamansi