Arroz Caldo

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Filipino rice porridge made with chicken and rice

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course, Snack

Cuisine: Fiipino

Keyword: arroz caldo, congee, easy chicken recipe, lugaw, rice porridge

Servings: people

Calories: 4021kcal

Author: Vanjo Merano

Ingredients

2 lbs chicken cut into serving pieces
1 ½ cups rice uncooked
1 Maggi Magic Chicken Cube
34 ounces water
8 cloves garlic chopped
3 onions chopped
5 eggs hard boiled
1 cup green onions chopped
3 thumbs ginger julienne
1 tablespoon safflower kasubha
1 lemon or 4 pieces calamansi
Fish sauce and ground black pepper to taste
3 tablespoons cooking oil

Instructions

In a pot, heat the cooking oil, then sauté the garlic, onion, and ginger.
8 cloves garlic, 3 onions, 3 tablespoons cooking oil, 3 thumbs ginger
Add the chicken. Sauté until the outer layer turns golden brown.
2 lbs chicken
Add the uncooked rice. Sauté for 1 minute.
1 ½ cups rice uncooked
Pour in the water and bring to a boil.
34 ounces water
Add the Maggi Magic Chicken Cube. Stir. Simmer until the rice is fully cooked (about 30 to 40 minutes). Note: Make sure to occasionally stir the mixture to prevent the ingredients from sticking to the bottom of the pan.
1 Maggi Magic Chicken Cube
Add the safflower and season with fish sauce. Stir.
1 tablespoon safflower, Fish sauce and ground black pepper to taste
Add the hard-boiled eggs.
5 eggs
Transfer to a bowl. Top with garlic, green onions, and squeeze some calamansi. Share and enjoy!
1 cup green onions, 1 lemon or 4 pieces calamansi

Notes

If you don’t stir the arroz caldo while it’s cooking, several problems can arise. The rice can settle at the bottom of the pot, where it may stick and burn, giving the entire dish an unpleasant, scorched taste. Stirring also helps release the starches from the rice, creating the creamy, porridge-like texture that is characteristic of arroz caldo. Without regular stirring, the dish may end up with uneven textures, with some parts too thick and others too watery.

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