Chef Kristine Subido: The Pecking Order

Chef Subido says this steamy Filipino treat is “best enjoyed on the couch, with a very big spoon.” Excuse us while we grab our snuggies.

Arroz Caldo Ingredients:
1 cup annatto risotto (cooked)
4 cups chicken broth (boiling)
½ tsp fresh garlic (finely chopped)
½ tsp ginger (finely grated)
6 oz shredded, roasted chicken
¼ salted duck egg
½ tsp cilantro (chopped)
½ tsp crispy chicken skin (crushed)
1 tsp blended oil
½ oz green sauce
1 tbsp lemon juice
Salt and pepper to taste

Directions:
1. Heat up the oil in a small sauté pan. Sauté garlic, ginger and chicken until golden in color.
2. Add risotto and broth. Stir and heat for two minutes.
3. Place in a warm bowl.
4. Splash lemon juice and sprinkle crispy chicken, cilantro, green sauce and salted duck egg on top.

Annatto Risotto Ingredients:
2 lb Arborio rice
4 oz finely chopped garlic
4 oz finely chopped ginger
3 qt chicken broth hot
1 oz annatto powder
2 oz blended oil
Salt and pepper to taste

Directions:
1. In a big pan, heat the oil and lightly sweat the ginger and garlic.
2. Add the rice to the pan.
3. Stir until the rice is completely coated with oil.
4. Slowly add broth while stirring. Continue this method until the rice is al dente.
5. Add seasoning.
6. Quickly place the rice on a sheet pan and cool.

…and for the soul: “Arroz Caldo is my soul food,” says Subido. “My mother and business partner Melinda has made this for me all of my life—when I am sick, or feeling blue, it’s the go-to dish to make me feel better again.”

The Pecking Order, 4416 North Clark Street (at Montrose Avenue); 773-907-9900.