Chicken Arrozcaldo means “hot rice” or rice porridge. This is popular recipe in the Philippines and comes in many varieties. Traditionally, many people believed that this is a comforting food for the sick. Nowadays, however, many locals serve this for birthdays and many other occasions. Arroz caldo is a perfect combination with Calamansi and fish sauce. For young people in the Philippines, it is often called hangover rice soup.
[hr]
[wpsr_facebook][wpsr_pinterest][wpsr_stumbleupon][wpsr_linkedin][printfriendly]
[hr]
[two_third]
[btn color=”orange” target=””]Ingredients:[/btn]
- 1/2 kilo chicken (any parts)
- 1 thumb size ginger diced
- 3 cloves garlic cloves minced
- 1 small onion chopped
- 1 cup malagkit or uncooked rice (jasmine rice)
- 2 stalks spring onions chopped
- 1/4 cup fish sauce
- 3 cloves fried garlic
- 2 hard boiled egg sliced
- 3-4 cups water
- pinch saffron (optional)
- cooking oil
[/two_third]
[one_third_last]
[box style=”1″]
- Servings: 3-4
- Time: 40 minutes
- Level: Easy
- Cuisine: Filipino
[hr_dotted]
[wpfp-link]
[hr_dotted]
Recipe Rating:
[usr=5]
[/box]
[/one_third_last]
[hr]
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Saute onion, garlic and ginger until soft and fragrant.
- Place in chicken and stir until changes color.
- Add in rice, season with fish sauce and stir for a few minutes until combined.
- Pour water in and bring to a boil. Cover and simmer over medium heat until chicken is tender and rice is cooked.
- When the chicken and rice are cooked, add in saffron and pepper. Stir. Adjust seasoning according to taste. Turn off heat.
- Serve in a soup bowl. Garnish with sliced hard boil egg, fried garlic, spring onions, and sliced calamansi. Enjoy!
