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Home » Recipes » Chicken Arroz Caldo Recipe

Chicken Arroz Caldo Recipe

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Chicken arroz caldo is a type of Filipino rice porridge with chicken slices. It is best served when topped with hard boiled eggs, some chopped scallions, and toasted or roasted garlic. I personally like to squeeze a piece of calamansi or lime over the toppings. It makes the dish taste fresher and delicious.

Panlasang Pinoy Chicken Arroz Caldo Recipe

This chicken arroz caldo version makes use of glutinous rice (or malagkit). It is the variety of rice that is frequently used to make rice cakes or kakanin such as biko and suman. The previous arroz caldo recipe that I shared is almost the same, except that it asks for regular white rice such as Jasmine.

I find it nice to add kasubha to chicken arroz caldo to give it a yellowish color. However, this ingredient does not influence the taste of the dish. If you want your arroz caldo to have a yellowish color while tasting even better, add Spanish saffron instead. I tried it several times and it always works like a charm.

Chicken Arroz Caldo Recipe Panlasang Pinoy

I can have Chicken arroz caldo anytime of the day, especially when the weather is chilly. The best time that I like to have a bowl of it is during breakfast. I usually have this early in the morning with a couple of boiled eggs and lots of roasted garlic. To me, it is a good meal to start my day.

Try this Chicken Arroz Caldo Recipe. Let me know what you think.

Panlasang Pinoy Chicken Arroz Caldo Recipe
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5 from 1 vote

Chicken Arroz Caldo Recipe

This is a recipe for Chicken Arroz Caldo (Filipino Rice Porridge with Chicken)
Course Porridge
Cuisine Filipino
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 5
Author Vanjo Merano

Ingredients

  • 2 lbs. chicken cut into serving pieces
  • 1 cup glutinous rice malagkit
  • 1 Knorr chicken cube
  • 4 hard boiled eggs
  • 1/2 cup chopped scallions
  • 1 medium yellow onion diced
  • 3 thumbs ginger minced
  • 4 cloves garlic chopped
  • 1/4 cup kasubha safflower
  • 1/2 cup roasted garlic
  • 6 to 7 cups water
  • 3 tablespoons cooking oil
  • 1/4 teaspoon ground black pepper
  • 2 to 3 tablespoons fish sauce patis

Instructions

  • Heat oil in a deep cooking pot.
  • Saute garlic, onion, and ginger.
  • Once the onion gets soft, add the chicken. Saute for 2 to 3 minutes.
  • Add the glutinous rice. Cook for 1 minute.
  • Pour the water into the pot. Let boil.
  • Add the chicken cube. Stir. Cover and cook in medium heat until the rice absorbs the water and the texture becomes porridge-like. Note: Stir the mixture once in a while concentrating on the bottom of the pan to make sure that the rice do not stick. You can add more water if needed.
  • Add ground black pepper, fish sauce, and kasubha. Stir and cook for 3 minutes.
  • Transfer to a serving bowl. Top with scallions, boiled eggs, and roasted garlic. Serve with calamansi or lime.
  • Share and enjoy!

Nutrition

Serving: 5g

Chicken Arroz Caldo Recipe

Watch the Video on How to Cook Chicken Arroz Caldo

Related Recipes:

  • Arroz Caldo Recipe
    Arroz Caldo Recipe
  • Arroz Palabok
    Arroz Palabok
  • Chicken Binagoongan Recipe
    Chicken Binagoongan Recipe
  • Chicken Paksiw Recipe
    Chicken Paksiw Recipe
  • Chicken Afritada Recipe
    Chicken Afritada Recipe
  • Chicken Macaroni Salad Recipe
    Chicken Macaroni Salad Recipe

Reader Interactions

Comments

  1. Angie Gonzales says

    October 10, 2018 at 12:44 am

    5 stars
    I made this recipe today and it was delicious! 🙂 Thank you! More power. I’ve always been a fan. 1st time to comment but has been a reader and a follower for years! More power!!! God bless you!

    Reply
  2. Djoanna Claire Tiquis says

    February 14, 2018 at 10:53 am

    Hi. I have a question po. I saw a small restaurant here in Abu Dhabi with the same name and logo like yours ikaw po ba ang owner non!

    Reply
    • Vanjo Merano says

      February 14, 2018 at 6:33 pm

      Hindi po. Wala pong pahintulot yun. Pwede po bang pahingi ng details? Salamat

      Reply
  3. loraine says

    June 3, 2017 at 2:59 am

    Can I use saffron instead of safflower? do they have the same taste?

    Reply
    • Justin McNeal says

      November 8, 2018 at 10:04 am

      yes! Definitely! I use saffron all of the time!

      Reply

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