Arroz Caldo Filipino (Chicken Rice Porridge) Recipe


  • 1 whole native chicken – dressed and cut into chunks (liver and gizzard included)
  • 3 tablespoons butter
  • 1/4 cup fish sauce (patis)
  • salt to taste
  • 4 cups sweet rice (malagkit rice)
  • 2-3 liters water
  • 5 cloves garlic -minced
  • 2 medium sized red onion – minced
  • 3 fingers of ginger – minced
  • 2 stalks onion leaves or kutsay leaves if available – minced
  • 20 pieces boiled quail eggs

Arroz Caldo Filipino (Chicken Rice Porridge)  Recipe

  1. In a pan, pour the butter and saute garlic until light brown. Get the half of it, drain and set aside for toppings.
  2. Continue sauteing, add the onion, ginger, chicken and patis. Saute until chicken turns to light brown and the oil from the chicken comes out.
  3. In a separate pot, bring the water to boil then add the sweet rice, stirring once in a while. Add also the sauteed chicken. Simmer while stirring once in a while for about 30-40 minutes or until the sweet rice is cooked. You know it’s cooked when big boiling bubbles comes out high. 
  4. Add the quail eggs, stir and ready to serve. Top it with the sauteed garlic and onion leaves. Enjoy!

Source: Nhymbe

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