food

Arroz Caldo

Everyone loves this hearty rice porridge, made with chicken broth, ginger, garlic and patis (a Filipino fish sauce).

food

Arroz Caldo

Everyone loves this hearty rice porridge, made with chicken broth, ginger, garlic and patis (a Filipino fish sauce).

Ingredients

Arroz Caldo

  • 3 tbsp canola oil
  • 1 pc red onion, chopped
  • 3 cloves garlic, chopped
  • 1 (1 inch) pc ginger, cut into strips
  • 1 (1.2 kg) pc whole chicken, cut into 12
  • 3/4 cup long-grained rice
  • 1/2 cup glutinous rice
  • 2-1/2 tbsp fish sauce/patis
  • 6 cups water

Toppings

  • Spring onions
  • Fried garlic
  • 6 pcs hard-boiled eggs
  • 6 pcs calamansi, cut in half

Steps

Arroz Caldo

  1. In a large pot with hot oil, sauté onions. garlic, and ginger. Brown the chicken and add rice. Season with a tablespoon of fish sauce.
  2. When rice is coated in oil, add water and bring to a boil. Lower heat and skim off the scum that floats. Cook for 45 minutes or until the rice has “popped” or expanded. Season with fish sauce and serve with spring onions, garlic, eggs, and calamansi.