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Friday, 10 October 2014

Arroz Caldo for the Month


We like lots of ginger. Lots.

Chicken offcuts. Because cheap.

I used Palestinian olive oil.

Not normally used for arroz caldo is sticky rice (it keeps absorbing water) but it's all I had so in it goes.

Spanish saffron. We are out of the smuggled Persian ones so this will do.

Frying the garlic.

Et voila. Our arroz caldo. Garnished with the fried garlic, non-organic and non fairtrade eggs, seedless Brasilian lime, Thai fish sauce, and spring onion.

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