How To Cook Filipino Chicken Arroz Caldo

Method8 steps · about 1 hr 10 min

1. 1

   Step 1: Heat the 3 tbsp cooking oil in a cooking pot over medium heat.

   Uses 3 tbsp cooking oil

2. 2

   Step 2: Add the 3 crushed garlic cloves, chopped onion (1 large) and julienned ginger (4). Sauté until the onion starts to soften and turn translucent.

   Uses Hot sauté oil · 3 cloves garlic, crushed · 1 large onion, chopped · 4 thumb-size pieces ginger, julienned

3. 3

   Step 3: Add the 1 lb raw chicken pieces to the softened aromatics. Cook, turning, until the outside is light brown; the chicken will finish cooking in the broth.

   Uses Sautéed garlic, onion and ginger · 1 lb raw chicken, cut into serving pieces

4. 4

   Step 4: Add both dry rice supplies: the 1/2 cup glutinous rice and 1/2 cup Jasmine rice. Sauté with the chicken for 1 minute, stirring.

   Sauté both rice varieties · 1 minUses Partly browned chicken and aromatics · 1/2 cup dry glutinous rice · 1/2 cup dry Jasmine rice

5. 5

   Step 5: Pour in 6 cups of the chicken broth and bring to a boil. Cover and lower the heat enough to maintain a steady simmer. Cook for 35–40 minutes, stirring every few minutes to keep the rice from sticking.

   Simmer chicken rice porridge · 40 minUses Chicken, aromatics and sautéed dry rice · 6 cups chicken broth, initial dose

6. 6

   Step 6: Add the optional 2 tbsp dried safflower only if wanted, then fish sauce and ground black pepper to taste. Stir and continue gently cooking until both rice varieties are tender and the porridge has your preferred consistency, with the chicken at 165 F (74 C) in the thickest flesh away from bone. Add broth as needed from the remaining allowance of up to 2 cups; do not automatically use the whole remainder.

   Uses Simmered chicken rice porridge · 2 tbsp kasubha (dried safflower), optional · Fish sauce, to taste · Ground black pepper, to taste · Additional broth only as needed, up to 2 cups from the remaining allowance

7. 7

   Step 7: Divide the hot arroz caldo among four bowls. Add one of the four boiled-egg halves to each bowl, and distribute the 1/4 cup chopped scallions and 6 cloves ready-toasted garlic over them. Serve the lemon wedges alongside for squeezing to taste.

   Uses Finished chicken arroz caldo · 2 ready-boiled eggs, halved lengthwise · 1/4 cup chopped scallions · 6 cloves ready-toasted garlic, crushed · 1 small lemon, cut into wedges

8. 8

   Step 8: Serve the four bowls hot. Remove chicken bones as you eat.

   Uses Garnished chicken arroz caldo bowls