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arroz caldo

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

Why I Love This Recipe

very good

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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