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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Arroz Caldo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions