Arroz Caldo Recipe

Arroz Caldo is a simple, hearty and delicious Filipino chicken rice porridge topped with toasted garlic, garlic onion, lemon and fish sauce.

Course Main Course, Snack

Cuisine Asian, Filipino

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 490kcal

1 pound chicken thighs and legs
1 tablespoon fish sauce
1 small onion chopped
6 cloves garlic minced
2 thumbs ginger julienned
1 teaspoon Knorr Chicken Flavor Bouillon
1 teaspoon ground black pepper
½ cup glutinous rice
¼ cup jasmine rice (use whatever brand you have)
5 cups water (Originally I added 4 cups, then once rice was done it was too sticky so I added 1 more cup of water.)
1 teaspoon Kasubha (safflower)
½ cup garlic onion or scallions chopped
4 hardboiled eggs peeled and cut in half
¼ cup toasted garlic

Marinate chicken in fish sauce for at least half an hour or longer.
Prepare hard-boiled egg.
Prepare and toast garlic in medium to low heat until golden brown and crisp.
Wash rice before cooking.
Heat oil over medium heat.
Saute onion for 2 minutes.
Add garlic. Cook until golden.
Stir-in ginger. Cook for 2 minutes.
Add and brown chicken for about 3 minutes.
Stir-in Knorr seasoning.
Add glutinous and regular rice. Stir for 2 minutes.
Pour water or chicken broth and ground black pepper.
Cook for about 25 to 30 minutes until rice is done and chicken is tender.
Note: If you find the mixture too sticky, add 1 cup water or chicken broth.
Season with fish sauce or salt.
Sprinkle some garlic onion or scallions. Reserve some as garnish.
Serve the following garnish: hardboiled eggs peeled and sliced in half, chopped garlic onions, toasted garlic, slices of lemon and fish sauce.
Serve hot. Enjoy!

I always serve toasted garlic, garlic onion, lemon and fish sauce on the side so it is easier for people to season their dish to their liking.
If you like a yellowish arroz caldo, add 2 more teaspoons of kasubha (safflower). I like it as garnish instead.
If you love tripe, try a similar rice porridge recipe, click the link for GOTO.