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Melannie's Arroz Caldo

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"Spanish name derived, “arroz” means rice and “caldo” means broth. Arroz Caldo is a chicken rice porridge with its roots from congee."

Serves 6 | Prep Time 10 minutes | Cook Time 45 minutes

Why I Love This Recipe

Source: This is my lolo (grandfather's recipe) who was a chef, my mum. and my aunties

This is a traditional Filipino dish, but most of all, its comfort food. Because of its aroma and simplicity, children and adults can enjoy it. I grew up loving Arroz Caldo because my mum would make it for me. It’s warm, soothing and filling. And if you’ve just come home from a long day, a hard practice, a tough game, a storm or you’re feeling ill, the citrus fragrance lifts up your spirits and the ingredients warm you

- Melannie Lavarias (REWS Project Manager)

Ingredients You'll Need

1 ½ lbs chicken cut into serving pieces
1 ½ cups rice uncooked
34 ounces water about 1 liter
2 tablespoons fish sauce
1 teaspoon garlic
1/2 tablespoon ground black pepper
1 cup onion minced
4 pieces eggs hard boiled
1 cup scallions green onions, minced
2 knobs ginger julienned
3 tbsp safflower (kasubha)
1 piece chicken cube bouillon
1 piece lemon or 4 pieces calamansi
2 tbsp cooking oil

For meat-free consideration, there are hundreds of recipes online with protein substitutes for vegetarians and vegans.
There are also alternative recipes using brown rice


In a pot, heat the cooking oil then sauté the garlic, onion, and ginger

Dash-in some ground black pepper

Add the chicken cube and cook until the cube melts

Put-in the chicken and cook until outer layer color turns golden brown

Add the fish sauce and uncooked rice then mix and cook for a few minutes

Pour-in the water and bring to a boil

Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes

Put-in the hard-boiled eggs

Add the safflower for additional color and aroma, and serve hot with garlic, minced onions and lemon

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