Arroz Caldo is one of the popular afternoon snacks or “merienda” in the Philippines. It is best to serve during rainy season. I love that it’s a complete meal itself because it has rice with chicken and eggs in one dish. To make it even special, add some toasted garlic and chopped scallions on top. You can also sprinkle some fresh ground black pepper, soy sauce, and lemon if desired. It depends on your preference.
Eventhough puto is best served with either batchoy or dinuguan, I also love to eat it with Arroz Caldo. Hope you enjoy this recipe!
- 2 lbs chicken, cut into serving pieces
- 1 cup uncooked rice
- 2 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1 small onion, sliced thinly
- 1 tablespoon soy sauce
- 2 chicken bouillon cubes
- 2 tablespoons oil
- 6 cups water
- hard-boiled eggs
For the Toppings:
- fried/toasted garlic
- chopped scallions
- ground black pepper
- soy sauce (optional)
- lemon (optional)
- Mince 4-5 cloves of garlic. Fry until toasted or golden brown and set aside to use as toppings.
- In a large pot, heat the cooking oil under medium heat, then saute the garlic, onion, and ginger.
- Add chicken and cook, stirring constantly, until color turns golden brown. Add soy sauce and continue to cook for a couple minutes.
- Add uncooked rice and mix thoroughly until all the ingredients are well combined and rice starts to turn light brown. Make sure to keep stirring to avoid it getting burned. Add water and bring to a boil, skimming scum that floats to surface.
- Add chicken bouillon cubes and stir to dissolve. Lower heat, cover and simmer. Stir occasionally, until the rice has softened and soup has thickened to desired consistency. Season with salt and pepper to taste.
- Transfer on serving bowl. Add hard-boiled egg and garnish with green onions and toasted garlic. Serve hot with black pepper, soy sauce, and lemon on the side.
- Enjoy your Arroz Caldo and share with friends and family!