Try this recipe for chicken arroz caldo: this is the Pinoy version of congee and is best eaten with lots of toasted garlic bits on top!
Arroz Caldo Recipe
The Pinoy version of congee, arroz caldo is best eaten with lots of toasted garlic bits on top!
Ingredients
Arroz Caldo Ingredients
- 1 tablespoon Oil
- 1 Small red onion sliced thinly
- 3 cloves Garlic minced
- 4 tablespoons fresh ginger minced
- 1 1/4 kilo Chicken use breast part
- 1 tablespoon fish sauce (patis)
- 7 cups water
- 1 Cup rice uncooked
- Salt to taste
- 4 Egg (hardboiled), peeled and halved
- fried garlic bits (we used 1 head of garlic, peeled and minced)
- 1/4 Cup green onion chopped
- calamansi cut into wedges
- fish sauce (patis)
Instructions
- In a pot over medium heat, heat oil then add onions, ginger and garlic. Saute for 5 minutes or until the onions are translucent.
- Add the chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes. Remove the chicken and set aside.
- Add the 7 cups of water and bring to a boil. Add the rice and let it boil then simmer under medium heat. Season with salt and pepper to taste. Stir occasionally until the rice is softened.
- While waiting for the rice to cook and soften, shred the chicken into pieces. Place the shredded chicken back into the pot. Stir and simmer for around 5 minutes.
- Ladle onto bowls. Add boiled egg and garnish with green onions and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.
Tried this recipe?Let us know how it was!
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