Chicken Arroz Caldo – Filipino Comfort Food

Chicken Arroz Caldo – Filipino Comfort Food

Baby it’s cold outside! The chilly wind brings a shiver to my skin.  It’s the perfect time to just snuggle in bed.  I woke up late this morning.  Times like this all I wanna do is stay in bed and eat something warm, like Arroz Caldo.  This dish is on the top of my list of comfort foods!

Arroz CaldoArroz Caldo is the Filipino version of  Chinese Congee, a rice porridge that was adapted to the taste of Spanish colonial settlers who patronized Chinese restaurants in the Philippines. Thus the Spanish name Arroz Caldo which means rice broth.[spacer height=”20px” id=”2″]

 

 

Arroz CaldoArroz Caldo is basically a chicken and rice gruel flavored with onions, garlic, ginger, and Patis (Filipino fish sauce).  It’s cooked until the rice thickens to a porridge consistency and garnished with safflower, chopped green onions, toasted garlic, hard boiled eggs, and calamansi (also know as calamondin,  a small citrus like fruit that is cultivated in the Philippines and South East Asia.  It is a hybrid of a member of the genus citrus and Fortunella, in this case most likely mandarin orange and kumquat.)

Here is my version of Arroz Caldo.[spacer height=”20px” id=”2″]

 

 


Chocolate of the Month Club Club

Ingredients:

2 tsp. cooking oil

1 1/2 lbs. bone-in chicken, cut into serving pieces
1 cube chicken bouillon
1 ½ cup uncooked medium grain white rice
2 tbsp fish sauce
1 tsp garlic, crushed
4 1/2 cups water
1 cup onions minced
½ tbsp ground black pepper
2 knobs fresh ginger, juliened

3 tbsp safflower (kasubha)

 

Toppings:

2 tbls. garlic, minced and toasted
4  hard boiled eggs, sliced in rounds
1  lemon or 4  calamansi, cut in wedges or thinly sliced
1 cup green onion, thinly chopped

Instructions:

Arroz CaldoIn a large pot, heat the cooking oil and saute the garlic, onion, and ginger and ground black pepper
Add the bouillon cube  until the cube melts[spacer height=”20px” id=”2″]

 

 
Arroz CaldoAdd chicken and cook until outer layer turns golden brown[spacer height=”20px” id=”2″]

 

 

 

 

 

 

 

 

Arroz CaldoAdd fish sauce and uncooked rice

Stir and cook for about 3 minutes[spacer height=”20px” id=”2″]

 

 

 

 

 

Arroz CaldoPour-in the water and bring to a boil
Reduce heat and simmer until the rice is fully cooked stirring occasionally,   between 30 to 40 minutes[spacer height=”20px” id=”2″]

 

 

 

 

 
Arroz CaldoStir in safflower for additional color and aroma[spacer height=”20px” id=”2″]

 

 

 

 

 

 

Arroz CaldoTo make toasted garlic for the topping fry minced garlic in a little oil until it turns dark brown.[spacer height=”20px” id=”2″]

 

 

 

 

 

 
Arroz CaldoServe hot garnished with toasted garlic, minced green onions, hard boiled eggs, and lemon/calamansi

You can serve this with a side of Patis that can be added to taste.

Share and Enjoy!

Serving size: 6[spacer height=”20px” id=”2″]


Arroz Caldo
Arroz Caldo
Print Recipe
A Filipino chicken and rice porridge garnished with toasted garlic, hard boiled eggs, green onions, calamasi.
Servings Prep Time
6 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
45 Minutes
Arroz Caldo
Arroz Caldo
Print Recipe
A Filipino chicken and rice porridge garnished with toasted garlic, hard boiled eggs, green onions, calamasi.
Servings Prep Time
6 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
45 Minutes
Ingredients
Toppings
Servings: Servings
Instructions
  1. In a large pot, heat the cooking oil and saute the garlic, onion, and ginger and ground black pepper
    Arroz Caldo
  2. Add the bouillon cube until the cube melts
  3. Add chicken and cook until outer layer turns golden brown
    Arroz Caldo
  4. Add fish sauce and uncooked rice
    Arroz Caldo
  5. Stir and cook for about 3 minutes
  6. Pour-in the water and bring to a boil
    Arroz Caldo
  7. Reduce heat and simmer until the rice is fully cooked, stirring occasionally , between 30 to 40 minutes
  8. Stir in safflower for additional color and aroma
    Arroz Caldo
  9. To make toasted garlic for the topping fry minced garlic in a little oil until it turns dark brown.
    Arroz Caldo
  10. Serve hot garnished with toasted garlic, minced green onions, hard boiled eggs, and lemon/calamansi
    Arroz Caldo
Recipe Notes

You can serve this with a side of Patis that can be added to taste.

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Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs
One of our favorite family snacks or appetizers are deviled eggs.  They are so easy to make and everyone loves them.
Here is a new twist on the old deviled egg recipe that I introduced last year for my daughter-in-law’s baby shower.  It uses roasted red peppers to give the egg filling a little spice.  It has since become a family favorite and we’ve served it for Thanksgiving and Christmas dinners.
Before you begin here’s a quick tutorial on how to make perfect hard boiled eggs from Recipe Lion.
Ingredients:
12 hard boiled eggs – shelled and cut in half lengthwise
1/2 cup mayonaise
2 large pieces of roasted red peppers (you’ll find these in a jar by the pickles or canned veggies aisle at your local supermarket)
1 tsp. salt (add or subtract according to taste
1 tbls. yellow mustard
Cayenne Red Pepper
Directions:
1.  Scoop out egg yolks into mixing bowl, and set egg whites aside.
2.  Mash egg yolks until they are very fine.
3.  Drain roasted red pepper and pat dry with paper towel.
4. Finely chop roasted red peppers and mix with mashed egg yolks.
5.  Add remaining ingredients to the egg yolk mixture.  Mix very well.
6.  Scoop or pipe egg yolk filling into egg white shells.
7.  Arrange on serving tray and sprinkle with Cayenne Red Pepper.
Refrigerate until ready to serve.
Makes 24 deviled eggs
Roasted Red Pepper Deviled Eggs
Print Recipe
Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Roasted Red Pepper Deviled Eggs
Print Recipe
Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Servings Prep Time
24 Eggs 30 Minutes
Cook Time
10 Minutes
Ingredients
Servings: Eggs
Instructions
  1. Scoop out egg yolks into mixing bowl, and set egg whites aside.
  2. Mash egg yolks until they are very fine.
  3. Drain roasted red pepper and pat dry with paper towel.
  4. Finely chop roasted red peppers and mix with mashed egg yolks.
  5. Add remaining ingredients to the egg yolk mixture. Mix very well.
  6. Scoop or pipe egg yolk filling into egg white shells.
  7. Arrange on serving tray and sprinkle with Cayenne Red Pepper.
  8. Refrigerate until ready to serve.
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