Arroz Caldo Recipe

Name: Arroz Caldo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds of stewing chicken (chopped); 1 whole garlic; 1 whole onion; 6 peppercorns; 1 bay leaf; 1 thumb-sized piece of ginger, sliced; 2 tbsp. of minced garlic; 1 onion, diced; 1 c. of malagkit (glutinous rice); 6 cans of chicken broth; 1/2 tsp. of chopped fresh parsley; 1 tbsp. of cooking oil; 4-6 pcs. of kalamansi (native lemon); Pinch of salt; 1 tsp pepper

Servings: persons

2 pounds of stewing chicken (chopped)
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1 thumb-sized piece of ginger, sliced
2 tbsp. of minced garlic
1 onion, diced
1 c. of malagkit (glutinous rice)
6 cans of chicken broth
1/2 tsp. of chopped fresh parsley
1 tbsp. of cooking oil
4-6 pcs. of kalamansi (native lemon)
Pinch of salt
1 tsp pepper

1
Wash the chicken and remove all visible fat. Place the chicken and in a casserole and cover with water. Add whole garlic, onion, peppercorns, bay leaf and 1 tsp. of salt. Set on the stove over medium heat and bring to a boil. Remove scum as it rises. Lower the heat and simmer for 1-1/2 to 2 hours or until the chicken and gizzards are tender. Remove the chicken and cool. Chop coarsely and set aside. Strain the broth.
2
Wash the rice and drain well.
3
Heat the cooking oil in a large heavy casserole. Fry the garlic until toasted. Remove with a slotted spoon and set aside. Add the ginger to oil and fry until golden. Add the onion and continue frying until the onion is transparent. Pour in the drained rice. Cook the rice in oil until the grains start to brown. Pour in the broth, a cup at a time, while stirring. Bring to a boil, lower the heat, cover and simmer until the rice grains start to crumble. Season salt and pepper. Stir in the chopped chicken meat. Bring to a soft boil. Simmer for 5 minutes. Sprinkle with toasted garlic and chopped parsley.

1533

kcal

Calories

Fat

Carbs

261

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 15 ingredients. The key ingredients include: 2 pounds of stewing chicken (chopped), 1 whole garlic, 1 whole onion, 6 peppercorns, and more.

Yes, Arroz Caldo falls under the Soups & Stews 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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