Arroz Caldo with Chicken and Garlic Chips

Filipino cuisine is a mix of of many different flavors – most especially that of Chinese and Spanish and arroz caldo is definitely proof of that.   Arroz caldo or rice broth (I think it sounds more appetizing in Spanish so we are going to stick with Spanish here) is pretty much like congee, but with the addition of Spanish spices to cater to the Spanish population who settled in the Philippines at that time.  It’s really a win win situation because the combination of all these flavors and ingredients resulted in a bowlful of what we deem to be an ultimate Filipino soul food!

Arroz caldo is usually eaten when one is sick, but we also sometimes it for breakfast or merienda (snack between lunch and dinner).  It’s a favorite among many Filipinos and I think it’s safe say that it has now become one of Arkadi’s favorites too! I’ve never made arroz caldo myself before, but we both caught the flu and we were craving something easy on the stomach, but at the same time comforting and nutritious.  In between being feverish and sweating off the fever, I decided to make my grandma’s remedy to all sickness – arroz caldo.  So here’ the recipe for you and we hope it will help you recover too:

Arroz Caldo with Chicken and Galic Chips

Arroz Caldo with Chicken and Garlic Chips
 
Author:
Recipe type: Lunch
Cuisine: Filipino
Ingredients
  • 2 tablespoons of vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 knobs of ginger, sliced thinly and julienned
  • 4 chicken breasts
  • 1 and half cups of sticky rice
  • 14 cups of chicken broth
  • 1 teaspoon of saffron
  • 4 tablespoons of fish sauce, optional
  • salt and pepper
  • boiled egg
  • garlic chips
  • green onions
  • lemon
  • For the garlic chips:
  • vegetable oil
  • thinly sliced garlic
Instructions
  1. In a large pot, add the oil over medium to high heat.
  2. Then saute the garlic, onion and ginger.
  3. Add the chicken breasts, season with salt and pepper and stir.
  4. Then add the rice and stir.
  5. Add the chicken broth and stir to prevent the rice from sticking to the bottom of the pot.
  6. Bring the broth to a boil and then let it simmer until the rice is cooked and the consistency of the broth has thickened.
  7. Then add the saffron and fish sauce and simmer.
  8. Keep stirring until the entire pot turns golden yellow.
  9. Season with salt and pepper, as necessary.
  10. Garnish with a boiled egg, garlic chips, green onions and lemon.
  11. For the garlic chips:
  12. In a frying pan, heat oil to medium heat, add the sliced garlic and fry until the garlic is golden brown. Set aside.

 

Comments

  1. says

    hI THERE, WE HAVE A HUGE POPULATION OF FILIPINOS HERE IN GRAN CANARIA AND 1 THING I HAVE LEARNT, WHEN THEY COOK, THEY COOK A TON!! HAVE A GREAT WEEK.. xX

    • Sarah & Arkadi says

      Filipino cuisine is quite diverse ranging from one province to another. I am sure you will like many popular dishes such as this one.

  2. says

    Oh this looks so flavorful and comforting! Perfect for when you are sick – I always crave warm soup when I’m feeling under the weather. Happy Monday!

  3. says

    My poor husband has been sick the past few days. I should be a good wife and make him this soup to make him feel better. And maybe he’ll finally stop coughing and driving my nuts at night! Haha. Hope you and your husband feel better : )

  4. says

    This is definitely comfort in a bowl and looks wonderful! We love rice porridge and the flavors in here sound amazing and so nutritious and soothing. Sorry to hear that you both got the flu and hope you feel better soon :)

  5. says

    This really is a gorgeous bowl of soup, It really would be the perfect meal when you are sick, this sounds so delicious really a great warm you up on a cold winters day.

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