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Recipes with water or chicken stock

3 recipes that use water or chicken stock, with photos, step-by-step instructions and cook times. The quickest, Arroz caldo, takes 65 minutes. It is most often cooked with garlic, egg and onion.

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Arroz caldoChicken rice porridge

Rainy-season mornings, sick days and late nights after a party all end with a bowl of arroz caldo somewhere in the Philippines. Sticky rice simmers with chicken and a fistful of ginger until it breaks into a thick, savoury porridge, tinted gold with safflower, then each bowl gets crunchy fried garlic, spring onion, a halved boiled egg and a squeeze of calamansi. It is the Filipino cousin of congee, with a sharper ginger bite. Chef's tip: stir often in the last half hour; glutinous rice settles and scorches on the base, and one burnt patch flavours the whole pot.

65 minFilipinoRice & GrainsGluten free
by KrazyBadal 0 views

Arroz con patoDuck and coriander rice

Chiclayo and the northern coast claim arroz con pato as their own, and family lunches and big Sunday gatherings there often centre on a deep pot of it: duck legs browned and simmered in dark beer and a purée of coriander and spinach, then rice cooked in the same green, duck-rich liquid with peas, red pepper and ají amarillo. The rice is moist and loose, the duck tender with crisp edges, and it is served with salsa criolla and, often, papa a la huancaína. The beer contains alcohol, and not all of it cooks off; for an alcohol-free pot use alcohol-free beer or the stock swap in the ingredients. A common mistake is skipping the browning, which leaves flabby skin and a pale, fatty rice; render the duck slowly first and pour off excess fat. Chef's tip: let the cooked rice rest under the lid off the heat for 10 minutes before fluffing.

95 minPeruvianRice & Grains
by KrazyBadal 0 views

CsirkepaprikásPaprika chicken in sour cream sauce

Csirkepaprikás is the Sunday chicken of Hungarian homes, cooked by grandmothers in villages and in Budapest flats alike and always served with nokedli, the little egg dumplings. Chicken thighs braise gently with onion, plenty of sweet paprika, tomato and pepper, then soured cream is stirred in to make a velvety, brick-orange sauce. Chef's tip: mix the soured cream with a spoonful of flour and some hot sauce before adding it; this stops it from splitting.

70 minHungarianChicken
by KrazyBadal 0 views

Goes well with water or chicken stock