Arroz Caldo (or Congee, in some Asian countries) is a staple recipe in most Filipino households with dozens of recipes to be found that vary by region. It's every bit the comfort food that these favorite one-pot dishes tend to be, and it's especially popular at Christmastime and during colder winter months. Calamansi is a green citrus fruit resembling a small lime, so use 2 small limes if you can't find calamansi in grocery stores. Typically it's not very thick, so you might want to add more liquid if you prefer a more "soupy" texture to porridge-like dishes.
1In a large stock pot, sauté garlic in oil over medium heat and cook until golden brown and crisp, for about 2-3 minutes. Transfer garlic to a paper towel to drain; set aside.
2Add ginger, onion and saffron to the pot and cook until translucent, about 3 minutes. Stir in the pieces of chicken and brown for 5-6 minutes. Add rice, chicken stock and fish sauce. (If you don't have fish sauce, omit it and just add 2 teaspoons salt.) Cover and bring to a slight boil, then simmer over low heat. Simmer until the chicken and rice are cooked through, stirring frequently, about 25 to 35 minutes. You might prefer to add a little more broth or water, depending on how thick you want it.
3Ladle the caldo into individual bowls. Garnish each serving with the fried garlic and green onion slices. Sprinkle fresh lime (or calamansi) juice on top, and serve.
Note: It tends to thicken over time, so add a little water when re-heating.