Arroz Caldo: A Perfect Pinoy Dish for the Chilly Weather
Belle Piccio | Jan 27, 2016
Arroz Caldo is the most famous rice porridge in the Philippines. Did you know that “arroz caldo” was inspired by the Chinese congee and the name was given by the Spaniards because of pronunciation issues? “Arroz Caldo” is a mixture of Filipino flavors with Chinese and Spanish influence.
Arroz caldo is best served during cold and rainy days most especially during breakfast. The soup is also good for the sick and for those who don’t have an appetite or having a hard time to eat.
The distinct ingredient in arroz caldo from other congees is the use of chicken. You can also add hardboiled eggs garnished with toasted garlic, spring onions and chicharon. Some add spices to improve the taste according to their liking.
Make your own arroz caldo and try this easy to follow recipe:
- 1 kilo chicken, skinned and deboned preferably thigh or breast parts (or both)
- 1 medium-sized onions, minced
- 1 tsp garlic, minced
- 2 pcs chicken cubes or 6-8 cups of chicken stock
- 3 pcs of ginger, julienned
- 3 small-sized red onions, minced
- 1-2 cups rice
- fish sauce or rock salt and black pepper, to taste
- hard boiled eggs, shells removed (optional)
- calamansi (optional)
- cooking oil
- Sauté onion, garlic and ginger in a large pot.
- Add chicken. Season it with fish sauce and pepper.
- When the outer layer is cooked or slightly turns to brown, add the chicken stock and rice. Bring to boil and simmer for a few minutes.
- Continue to cook the chicken until tender and rice becomes fluffy. Cover for about 20 minutes occasionally stirring it.
- Add seasoning according to your taste. You can add water if necessary and bring to boil. Optional: remove the ginger.
- Before serving, garnish it with red onions and black pepper. You can also add hardboiled egg, toasted garlic, chicharon and calamansi.
- Best served hot. Share and enjoy!
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