Arroz Caldo

Arroz Caldo

Arroz Caldo

1 ½ lbs chicken, cut into serving pieces

1 ½ cups uncooked rice

34 ounces water (about 1 liter)

2 tbsp fish sauce

1 tsp garlic

1/2 tsp ground black pepper

1 cup onion, minced

4 pieces hard boiled eggs

1 cup scallions (green onions), minced

2 knobs ginger, julienned

3 tbsp safflower(kasubha)

1 piece chicken cube (bouillon)

4 pieces calamansi

2 tbsp cooking oil


Cooking Procedure:

In a pot, heat the cooking oil then saute the garlic, onion, and ginger

Dash-in some ground black pepper

Add the chicken cube and cook until the cube melts

Put-in the chicken and cook until outer layer color turns golden brown

Add the fish sauce and uncooked rice then mix and cook for a few minutes

Pour-in the water and bring to a boil

Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)

Put-in the hard boiled eggs

Add the safflower for additional color and aroma

Serve hot with garlic, minced scallions, and calamansi

Share and Enjoy!

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