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Rotisserie Chicken Arroz Caldo Recipe

Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Servings: 4
Author: Vanjo Merano


  • 1/2 rotisserie chicken or lechon manok cut into serving pieces
  • 1 cup uncooked Jasmin rice
  • 1 thumb ginger peeled and julienned
  • 32 oz. chicken broth
  • 2 cups water
  • 1 medium yellow onion minced
  • 2 teaspoons garlic powder
  • a pinch of saffron or safflower
  • 3 stalks scallions chopped
  • 1 lemon sliced crosswise
  • 3 tablespoons cooking oil
  • Salt and pepper to taste


  • Heat the oil in a large cooking pot.
  • Saute the onion until the texture becomes soft.
  • Add the ginger and garlic powder. Shake-in some ground black pepper. Continue cooking for 1 minute.
  • Put-in the chicken and rice. Stir fry for 2 minutes.
  • Pour-in chicken broth and water. Let boil.
  • Adjust the heat between low and medium. Stir. Cover while stirring every 5 minutes. Continue to cook for the next 35 to 44 minutes. Add more water if needed.
  • Add-in a pinch of saffron or safflower (kasubha). Shake-in some salt and pepper to taste. You can also use fish sauce as a replacement for salt. stir.
  • Transfer to a bowl. Top with a slice of lemon and some chopped scallions.
  • Serve hot. Share and enjoy!


Serving: 4g