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

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