is a type of congee. It has been a favorite Filipino snack and is best eaten with tokwat baboy and boiled. You might be familiar with lugaw and goto.
These congee closely similar to one another, but the distinguishing ingredient of arroz caldo is the use of chicken, while goto usually requires the use of tripe, beef, and innards. Lugaw, on the other hand, is as plain as it can get.This 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.
NUMBER OF SERVINGS: 3-5
ARROZ CALDO INGREDIENTS:’
- 300 Grams chicken (any parts), cut into serving pieces
- 2 tablespoon cooking oil
- 1 head garlic minced
- 2 knobs ginger, julienned
- 1 medium onion, minced
- 1/2 teaspoon ground black pepper
- 1 cup uncooked malagkit rice
- 10 cups of water
- 1 tablespoon salt
- 1/4 teaspoon msg (optional)
- 1 piece chicken cube
- 3 tablespoon safflower(kasubha)
- 2 stalks onions leaks chopped (for topping)
- 2 boiled eggs (for toppings)
- In a cokking pot, heat the cooking oil then saute the garlic, onion, and ginger
- Put-in the chicken, salt, msg, black ground pepper, chicken cube and cook until outer layer color turns golden brown
- Add the uncooked malagkit rice then mix.
- Pour-in the water and bring to a boil.
- Stir constantly and simmer until the rice is fully cooked (about 30 to 40 minutes) under medium heat.
- Add the safflower for additional color and aroma. Simmer for another 5 minutes
- Serve with hard boiled egg on the top, toasted garlic, onion leaks and calamansi. Share and Enjoy!