Last Updated on July 16, 2016 by Ed Joven
How to cook Arroz Caldo
Filipino Arroz Caldo Recipe is often thought to be a Spanish dish because of its name. This dish is actually a Chinese Congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines.
Many Filipino think that Lugaw is also the same with Arroz Caldo but Lugaw is typically thicker, retaining the shape of the rice, but with a similar texture almost the same with the Italian dish, Risotto.
Arroz Caldo, which best represents the mixture of Filipino heritage combining Spanish, Chinese, and Filipino flavors. The use of chicken and cut into individual servings makes Arroz Caldo different from other congees. Some also add Chicharon, Saffron to give it color, toasted garlic, and scallions are added to enhance the flavor, and aroma of the dish.
Arroz Caldo is usually served during breakfast or if somebody is sick at home and having a hard time to eat. It is also one of the popular street food and can be found in several Tapsilogan and Karinderya in the Philippines.
Try this PinoyRecipe version of Arroz Caldo Recipe and give us your feedback.
Pinoy Arroz Caldo Ingredients: |
- 1 kilo Choice Cuts Chicken ( Thigh part ), Skin removed
- 5 pcs hard boiled eggs
- 2 cups cooked rice
- 6 cups chicken broth (or 6 cups plain water if broth not available)
- 1 cup onion, minced
- 3 tablespoon fish sauce
- 1 teaspoon garlic
- ½ teaspoon ground black pepper
- 1 cup scallions (red onions), minced
- 3 knobs ginger, julienned
- 2 pcs chicken cube (bouillon) [optional: if you dont have the broth then you need this]
- 5 pcs calamansi
- 3 tablespoon Canola cooking oil
Arroz Caldo Cooking Instructions: |
- In a pot, heat the cooking oil then Crispy Fry the Chicken Skin, once crispy like chicharon set aside
- Next saute the garlic, onion, and ginger. Dash-in some ground black pepper
- Add the chicken and cook until outer layer color turns golden brown.
- Then Add the fish sauce and the cooked rice then mix and cook for a few minutes
- Now, Pour in the water and bring to a boil (Add the chicken cube, stir until the cube melts)
- Stir occasionally and simmer until the chicken is fully cooked (about 15 to 20 minutes)
- Removed the Egg shells and put-in the hard boiled eggs
- Serve hot with Chicken Skin chicharon on top, garlic, minced scallions, and Kalamansi.
- Share and Enjoy!
Here's the ready to serve Filipino Arroz Caldo
Manjiri Chitnis says
I love Congee and a huge fan of soup, this recipe has everything one needs for a large bowl of hearty , homemade delicious comfort food with healing properties am sure! Will definitely be trying this recipe.
Nancy says
I have been looking for a recipe that was made by a friend many years ago...She used the noodles that POOF up when put into water, then very small pieces of fried pork and other ingredients I do not know all of them. It seemed like a very simple recipe but I cannot find anything that looks similar. It is a very delicious dish. Has very few ingredients BTW. Anyone know what it is called or know where to find recipe?
Sandy says
This looks yummy. Thanks for sharing.
edilweweng says
I discovered this site sometime 2011..I remember I searched for a Filipino spaghetti recipe, found one and tried. I tasted it and was very happy of the spaghetti I cooked because the taste was just so right. Since then everytime I cook spaghetti filipino I refer to my notes I copied in this site. I tried other recipes in this site and still the same the taste was just right. Since then and until now whenever I like to cook a certain pinoy recipe I go to this site to copy the recipe because I found out that the measurements of the ingredients are just so right, and comes out super masarap. I tried already some of my favorite recipes I copied in this site for the right measurements that when i cooked it they came out just the way I wanted and expected the taste to be , to name a few pinoy foods I successfully tried.. pinoy spaghetti, lumpia shanghai, beef steak tagalog, and siomai. Tonite I will cook lumpia shanghai with a little twist, I will add chopped shrimps. If it turns out more delicious I will officially add it in my ingredients of this recipe. I made a booklet of this recipe already so that everytime I cook I will just refer to my notes I copied in this site. I love this site because it gives the perfect amount of measurements of the ingredients. Keep posting coz I will keep researching in this site.
Khakiness says
Arrozcaldo.. Walang kupas! Masarap, lalo na pag may sakit at walang ganang kumain. Hehehe! =)
jocelyn pascual inocencio says
i would like to ask f we can compile our selected recipes or make a notebook here so we can easily scan/view our recipe in case we plan to cook /prepare it. thank you.
Ed Joven says
yes you can compile it as long you will not publish it on the internet without giving our site credit. thank you for supporting us!
rose from berlin says
uhhhhhh.............subra sarap! maraming salamat! paborito din ito ng asawa kong German!
jenny from chicago says
i love you recipe... its so yummy