Arroz Caldo Recipe


  • 2 tablespoons cooking oil
  • 3 cloves garlic, diced
  • 1 small onion, diced
  • 1 inch piece of ginger, finely chopped
  • 1/2 kg. (about 6 pcs.) chicken wings
  • 2 tablespoons fish sauce
  • 1/2 cup white long-grained rice
  • 1/2 cup glutinous rice (malagkit)
  • 1 1/2 litres of water, or less depending on how thick you’d like it to be
  • 1 chicken bouillon cube
  • 5 small chilies, minced
  • a dash of turmeric
  • 2 tablespoons of safflower
  • 2 hard-boiled eggs, sliced
  • 1 tablespoon of crunchy garlic
  • 1 spring onion, sliced thinly
  • salt, to taste
  • ground black pepper, to taste
  • calamansi or lime, to taste

Arroz Caldo Recipe

  1. Saute the garlic and onion in cooking oil.
  2. Add the ginger and chicken wings and cook until slightly brown (around 3-7 minutes).
  3. fish sauce and uncooked rice and pour in the water. Cover the pot, bring the mixture to a boil, and then turn down the heat.
  4. Mix in the chili, turmeric, and the chicken bouillon.
  5. Let simmer for 30 minutes while frequently stirring (every 5-10 minutes). Make sure the rice doesn’t stick to the bottom!
  6. Taste the mixture and season with salt and pepper.
  7. Ladle the arroz caldo into bowls and garnish with sliced eggs, crunchy garlic, sliced spring onions, and safflower.
  8. Serve with calamansi or lime, ground black pepper, and fish sauce on the side.

Source: Babble

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