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Arroz Caldo

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Arroz Caldo
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A Filipino comfort food. Best eaten on a cold and rainy day. This is a picture of my very own arroz caldo.
Ingredient and Portion
4 chicken breasts or wings
• 2 cups of sticky rice (uncooked)
• 6 cups of chicken stock
• 2 knobs of ginger (peeled, chopped 1/4 inches)
• 4 cloves of garlic (chopped roughly)
• 1 onion
• spring onions
• 2 tablespoons patis or fish sauce
• salt and pepper
Method
Get a big pot and add some olive oil. Saute the chicken.
Add the chopped onion, garlic, and ginger. Let it sautee until the other side of the chicken browns.
Add uncooked rice, add the patis or fish sauce. Mix around and add chicken stock.
Cover and bring to simmer.
When simmering, bring heat to medium and continue to stir. Then make sure the rice doesn’t stick to the bottom of the pot.
Continue to check the tenderness of the rice. If mixture is getting too thick, loosen with lukewarm water.
When rice is cooked, serve with chicken in a bowl and garnish with spring onions, crunchy fried garlic, hard boiled egg, a dash of black pepper and a squeeze of calamansi.
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