Philippines Arroz Caldo (Chicken Rice Soup)
Arroz caldo is a perfect example of the varying cultural influences on Filipino cuisine: while the dish itself is of Chinese origin, the name of the dish comes from the Spaniards. Arroz caldo is a hearty chicken and rice stew that is typically served for breakfast because it is filling enough to get a person through the morning until lunch. It is always made with chicken, though the spices can vary slightly. Recipe Servings: Serves 6
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 1/2 lbs (680 g) chicken, cut into bite-sized pieces
- 1 1/2 cups (285 g) uncooked rice
- 4 1/4 cups (1 l) water
- 2 Tbsp (30 ml) fish sauce
- 1 tsp (5 ml) garlic
- 1/2 tsp (2.5 ml) ground black pepper
- 1 cup (150 g) onion, minced
- 4 hard-boiled eggs
- 1 cup (150 g) scallions (green onions), minced
- 2 knobs ginger, julienned
- 3 Tbsp (45 ml) safflower (kasubha)
- 1 chicken bouillon cube
- 1 lemon or 4 calamansi
- 2 Tbsp (30 ml) cooking oil
Directions
- In a large pot, heat cooking oil over medium heat. When oil is hot, add garlic, onion, and ginger. Sauté.
- Add ground black pepper.
- Add bouillon cube to mixture and cook until cube dissolves, stirring occasionally.
- Add chicken to pot and cook until exterior turns golden brown.
- Add fish sauce and uncooked rice. Mix well, and cook for 3–5 minutes.
- Pour water into pot and bring to a boil.
- Stir occasionally and simmer until rice is fully cooked, about 30–40 minutes.
- Add hard-boiled eggs, then add safflower for additional color and aroma.
- Serve hot with garlic, minced scallions, and calamansi or lemon.
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