Arroz Caldo Recipe


  • 2 lbs chicken, cut into serving pieces
  • 1 cup uncooked rice
  • 2 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 small onion, sliced thinly
  • 1 tablespoon soy sauce
  • 2 chicken bouillon cubes
  • 2 tablespoons oil
  • 6 cups water
  • hard-boiled eggs
For the Toppings:
  • fried/toasted garlic
  • chopped scallions
  • ground black pepper
  • soy sauce (optional)
  • lemon (optional)

Arroz Caldo Recipe

  1. Mince 4-5 cloves of garlic. Fry until toasted or golden brown and set aside to use as toppings.
  2. In a large pot, heat the cooking oil under medium heat, then saute the garlic, onion, and ginger.
  3. Add chicken and cook, stirring constantly, until color turns golden brown. Add soy sauce and continue to cook for a couple minutes.
  4. Add uncooked rice and mix thoroughly until all the ingredients are well combined and rice starts to turn light brown. Make sure to keep stirring to avoid it getting burned. Add water and bring to a boil, skimming scum that floats to surface.
  5. Add chicken bouillon cubes and stir to dissolve. Lower heat, cover and simmer. Stir occasionally, until the rice has softened and soup has thickened to desired consistency. Season with salt and pepper to taste.
  6. Transfer on serving bowl. Add hard-boiled egg and garnish with green onions and toasted garlic. Serve hot with black pepper, soy sauce, and lemon on the side.

Share It To Your Friends!

Share to Facebook