How To Cook Filipino Chicken Arroz Caldo
This is a recipe for Filipino Chicken Arroz Caldo
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb. chicken (cut into serving pieces)
- ½ cup glutinous rice
- ½ cup Jasmine rice
- 6 to 8 cups chicken broth
- 2 tablespoons kasubha (dried safflower (optional))
- 3 tablespoons cooking oil
- 4 thumbs ginger (julienne)
- 1 large onion (chopped)
- 3 cloves garlic (crushed)
- 3 tablespoons cooking oil
- Fish sauce (patis and ground black pepper to taste)
- ¼ cup chopped scallions
- 2 boiled eggs (sliced into half lengthwise)
- 6 cloves garlic (crushed and toasted)
- 1 small lemon (or 4 pieces calamansi, sliced)
Instructions
- 1
Heat oil in a cooking pot.
- 2
Saute garlic, onion, and ginger.
- 3
When the onion starts to turn soft and translucent, put the chicken into the pot. Cook until it turns light brown.
- 4
Add glutinous and Jasmine rice. Saute for 1 minute.
- 5
Pour 6 cups of chicken broth. Let boil. Cover the pot. Continue to cook in medium heat for 35 to 40 minutes. Make sure to stir the mixture every few minutes to prevent the rice from sticking on the pot. Add more broth if necessary.
- 6
Add kasubha, patis, and ground black pepper. Stir. Continue to cook until it reaches your desired consistency.
- 7
Transfer to a serving bowl. Top with egg, scallions, garlic, and lemon wedges.
- 8
Serve hot. Share and enjoy!