Filipino Arroz Caldo Recipe
(Chicken Rice Soup)
1 kilo chicken; cut in small pieces
1 cup uncooked malagkit or plain rice or combination
1 small onion; chopped
4 cloves garlic; chopped
1 root ginger; sliced
6 cups water or broth
Salt to taste (optional)
Chicken bouillon cubes (optional)
1 tablespoon minced fried garlic (for garnishing)
1 tablespoon scallions (for garnishing)
In a casserole, sauté garlic, onion, and ginger in oil. Add chicken and stir fry with fish sauce until light browned. Drain any remaining oil and then add rice. Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary). Season with fish sauce according to taste. Serve hot in a bowl. Garnish on top with fried minced garlic and scallions.
Arroz Caldo Cooking Tip:
Always dry chicken well with paper towels before placing into hot pan or casserole so it won't stick.
You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.
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