Go Back
+ servings
Arroz Caldo Recipe
Print Recipe
4.5 from 2 votes

Arroz Caldo Recipe

Chicken congee with boiled eggs. This arroz caldo recipe is a winner.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6
Calories: 538kcal
Author: Vanjo Merano

Ingredients

  • 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

Instructions

  • In a pot, heat the cooking oil then saute 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
  • Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

Nutrition

Serving: 6g | Calories: 538kcal | Carbohydrates: 41g | Protein: 25g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 724mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 7.1mg | Calcium: 53mg | Iron: 1.8mg