Arroz Caldo Recipe

Name: Arroz Caldo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg stewing chicken, washed and cleaned, sliced to desired serving size; 1/2 kg chicken liver, and gizzard washed and cleaned, sliced to bite-sized pieces; 1 garlic clove, crushed; 1 onion, chopped; fresh ground pepper; 1 teaspoon saffron thread, infused in; 1 tablespoon boiling water; 1 tablespoon thinly sliced gingerroot; 1 bunch green onion, chopped; 1/2 cup long-grain rice; 1/2 cup glutinous rice; 10 cups chicken broth; 1 tablespoon cooking oil; 2 tablespoons fish sauce; lemon wedge, to serve (we use Kalamansi in the Philippines but it is not available in groceries outside the country); 5 hard-boiled eggs, sliced in wedges to serve; 2 garlic cloves, minced (to be crisp fried for garnish)

Servings: persons

1/2 kg stewing chicken, washed and cleaned, sliced to desired serving size
1/2 kg chicken liver, and gizzard washed and cleaned, sliced to bite-sized pieces
1 garlic clove, crushed
1 onion, chopped
fresh ground pepper
1 teaspoon saffron thread, infused in
1 tablespoon boiling water
1 tablespoon thinly sliced gingerroot
1 bunch green onion, chopped
1/2 cup long-grain rice
1/2 cup glutinous rice
10 cups chicken broth
1 tablespoon cooking oil
2 tablespoons fish sauce
lemon wedge, to serve (we use Kalamansi in the Philippines but it is not available in groceries outside the country)
5 hard-boiled eggs, sliced in wedges to serve
2 garlic cloves, minced (to be crisp fried for garnish)

1
Wash the mixed long-grain and glutinous rice and drain well.
2
Heat the cooking oil in a large heavy casserole.
3
Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
4
Add the ginger to oil and saute until golden. Add the onion and continue sauteing until the onion is transparent. Add the crushed garlic and saute till lightly browned.
5
Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
6
Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
7
Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
8
Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
9
Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.

1949

kcal

Calories

Fat

Carbs

288

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 kg stewing chicken, washed and cleaned, sliced to desired serving size, 1/2 kg chicken liver, and gizzard washed and cleaned, sliced to bite-sized pieces, 1 garlic clove, crushed, 1 onion, chopped, and more.

Yes, Arroz Caldo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Caldo

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