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Arroz Caldo

Titilaok Dec 31,2012 0 Comments

Arroz Caldo is very much a comfort food, esp. on chilly days

• 1 ½ lbs chicken, cut into serving pieces
• 1 ½ cups uncooked rice
• 34 ounces water (about 1 liter)
• 2 tbsp fish sauce
• 1 tsp garlic
• 1/2 tsp ground black pepper
• 1 cup onion, minced
• 4 pieces hard boiled eggs
• 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
1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger. Dash in some ground black pepper.
2. Add the chicken cube and cook until the cube melts.
3. Put in the chicken and cook until outer layer color turns golden brown.
4. Add the fish sauce and uncooked rice then mix and cook for a few minutes. Pour-in the water and bring to a boil.
5. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes).
6. Put-in the hard boiled eggs
7. Add the safflower for additional color and aroma.
8. Serve hot with garlic, minced scallions, and lemon.



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