arroz caldo
CATEGORIES
INGREDIENTS
  • Cooking Time: 45 mins
  • Servings: 6
  • Preparation Time: 10 mins
  • 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
DIRECTIONS
  1. In a pot, heat the cooking oil then sauté the garlic, onion, and ginger

  2. Dash-in some ground black pepper

  3. Add the chicken cube and cook until the cube melts

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

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

  6. Pour-in the water and bring to a boil

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

  8. Put-in the hard-boiled eggs

  9. Add the safflower for additional color and aroma, and serve hot with garlic, minced onions and lemon
RECIPE BACKSTORY
very good