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 Garlic Chips
 
Print
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.