Chicken Lugao (Soup)

(Chicken and Rice Soup, Pospas, Arroz caldo)

This is not called Chicken and Rice soup in the Philippines. It is called different names and all are commonly used. They are: Lugao or Lugaw, Pospas and Arroz Caldo, which is a take off from the similar dish of the Hispanics, Arroz caldo con pollo, which translates to Rice soup with chicken. However, the Filipino version is not the same as the Hispanic’s. But I think this particular lugaw is more commonly called “Pospas na manok” in Filipino.

In the Philippines, this is eaten as a merienda (afternoon snack) but here in the U.S., I cook this for supper and it is one of my husband’s and my kids’ favorites, especially when we are tired of the heavy meat meals like steaks and hamburgers and such. It is a welcome change and the pot is usually cleaned out. If not that same night, it would be the next day.

• 4 chicken pieces like legs and thighs or 6 to 8 chicken wings
• 1 tsp. grated ginger root or cut in thin strips if you don’t mind eating them.
• 1/2 cup uncooked long grain rice (rinse if desired)
• 1 medium onion chopped
• 2 cloves garlic minced or chopped
• Salt, pepper
• 1 cube chicken bouillon (optional)
• 6 cups water or more or use chicken stock or chicken broth or combine with water
• 2 green onions – chopped (garnish)
• Fried garlic – bought or made (optional for garnish)
• Lemon wedges or calamansi

Discard most of the chicken fat. Dismember the chicken and separate the thighs from the legs. Cut the thighs in halves, separate the large part of the wings to look like miniature drumsticks. Cut the back in smaller portions. Save the breast for another use later.

Sauté garlic and ginger till garlic is fragrant and golden. Add the onion and stir until onion is soft and transparent. Stir chicken pieces in then add about 2 cups of water. Boil. Reduce heat, cover and simmer until chicken pieces are no longer pink. Add the rest of the water; add the chicken bouillon and salt. Bring to a boil and stir rice in. Reduce heat to simmer. Stir occasionally and simmer until rice is done and splits and the chicken is cooked (about 30 to 45 min.). Add a couple of dashes of black pepper. Taste and adjust salt. Add a dash of msg. Add more water or broth if too thick, or to preference. Squeeze one wedge of lemon and add a tsp. of patis if desired.

You can also use chicken broth in lieu of water.

Skim off the fat that floats on the top. Serve piping hot and garnish with chopped green onions and fried garlic at the table in individual bowls.
Goes well with fried tofu.

Dip in Patis and lemon. Cut up or crush one Labuyo pepper or any hot pepper in the patis if you are brave enough.

This serves 4. If you have a larger group you can include the breast cut up in smaller serving pieces and double the recipe.