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: 6
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) minced garlic
- 1 cup (150 g) minced onion
- 2 knobs ginger, julienned
- ½ tsp (2.5 ml) ground black pepper
- 1 chicken bouillon cube
- 1½ lbs (680 g) chicken, cut into bite-size pieces
- 2 Tbsp (30 ml) fish sauce
- 1½ cups (285 g) uncooked rice
- 4¼ cups (1 l) water
- 6 hardboiled eggs, peeled and left whole
- 3 Tbsp (45 ml) safflower (kasubha)
- 1 cup (150 g) minced scallions (green onions)
- 4 calamansi or 1 lemon, cut into wedges
Directions
- Pour vegetable cooking oil into a large pot set over medium heat.
- Add garlic, onion, and ginger to the hot oil and sauté.
- Add ground black pepper and bouillon cube to mixture and cook until cube dissolves, stirring occasionally.
- Add chicken to pot and cook until exterior turns golden-brown.
- Stir in fish sauce and uncooked rice, cooking for 3–5 minutes.
- Pour water into pot, bring to a boil, reduce heat, and simmer until rice is fully cooked, about 30–40 minutes.
- Add hardboiled eggs and safflower for additional color and aroma.
- Sprinkle soup with minced scallions and served hot with a wedge of calamansi or lemon on the side.
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