Recipe #30: CHICKEN ARROZ CALDO

Aah, rainy days. It’s Saturday morning. No work. Too lazy to get up. You just nonchalantly decide to spend your entire day under the warmth of your blanket. Or perhaps, you just sit carelessly on your couch, watch your favorite old movie on DVD or maybe read that book you haven’t touched since you bought it from the thrift shop last year. What else could be more pleasant than these?

A cup of coffee?

A hefty serving of sopas?

What about a nice warm bowl of tasty and gratifying Chicken Arroz Caldo, no? Now we’re talking.

Arroz Caldo is a Spanish phrase which literally translates to “rice broth.” It has many names: rice porridge, congee, lugaw…the list goes on. It’s a common merienda/minandal (snack) in the Philippines which can be served both in the morning or mid-afternoon. I’m almost sure there’s always a gotohan (a casual restaurant; an eatery that serves a variety of meals especially rice congee) within your neighborhood that serves this.

Since Chicken Arroz Caldo includes meat and rice (which is a staple in many Asian countries), it is a complete meal by itself which can actually be served any time of the day.

The recipe below is a plain Chicken Arroz Caldo dish. There are a number of side dishes that you can serve this with. You can enjoy Chicken Arroz Caldo with hard-boiled egg, lumpia (or sumpia as we call it in Malabon which is commonly known as Spring Roll), tokwa’t baboy (fried tofu and pork), etc., and your common condiments would be patis (fish sauce), pepper, calamansi, soy sauce with vinegar, garlic, and onion.

Hey, you want it, right? Then get up and start cooking! Here’s the recipe for Chicken Arroz Caldo:


Chicken Arroz Caldo Recipe

You will need:

  • 2 tbsp cooking oil
  • 2 cloves garlic, crushed and minced
  • 1 tbsp ginger, julienned
  • 1 piece medium-sized onion, chopped
  • 1/2 kilo chicken, any part, cut into serving pieces
  • 6 cups water
  • 2 tbsp fish sauce (patis)
  • 1 piece chicken bouillon cube
  • salt, pepper, and MSG (vetsin) to taste
  • 2 cups uncooked rice
  • 5 stalks spring onion, minced (for garnishing)
  • 4 cloves garlic, minced and toasted (for garnishing)

How to prepare:

  1. In a large saucepan over medium heat, sauté garlic, ginger, and onion in oil. Add chicken. Cook for about 15 minutes while stirring occasionally. Add water and all the seasonings. Bring to a boil.
  2. Turn down the heat. Simmer for about 15 minutes or until chicken meat is almost tender.
  3. Add rice. Cook while stirring occasionally. Add more water if necessary. Taste if more seasoning is needed.
  4. Serve in a bowl. Garnish with minced spring onion and garlic.




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7 Comments

  1. I’m a newbie @ cooking. After the part where you instructed to add rice, when is the cooking done? I guess you have to see if the rice is cooked. What if I cook rice first and then add it when the chicken meat is tender?

    At the part where you instructed to lower the heat, is it medium or low heat?

    1. No don’t cook the rice first.. because it will not absorbed any of the ingredients and seasoning you used in the cooking…. and besides u don’t want a regular cooked rice .. it has to be a little bit soupy too…

    1. LOL, Anon. That is so true. There's always room for improvement, right? But at least my pictures look a lot better (and I can say this with confidence) than other food blogs out there considering that I'm just using an old and defective point and shoot camera. 🙂

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