1 hr 30 mins
Pinaygourmet #345142's Note:
Despite its Spanish name, this dish is the Filipino version of the Chinese congee or porridge. It is slow cooked to perfection and it is especially good on cold winter night and gloomy days. Kasubha is the stamen of a local plant which imparts a slightly reddish or orangy tint to the arroz caldo. For convenience, it can easily be substituted with the more expensive saffron threads. The liver and the gizzard are optional.
My Private Note
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- 1/2 kg stewing chicken, washed and cleaned, sliced to desired serving size
- 1/2 kg chicken liver, and gizzard washed and cleaned, sliced to bite-sized pieces
- 1 garlic clove, crushed
- 1 onion, chopped
- fresh ground pepper
- 1 teaspoon saffron thread, infused in
- 1 tablespoon boiling water
- 1 tablespoon thinly sliced gingerroot
- 1 bunch green onion, chopped
- 1/2 cup long-grain rice
- 1/2 cup glutinous rice
- 10 cups chicken broth
- 1 tablespoon cooking oil
- 2 tablespoons fish sauce
- lemon wedge, to serve (we use Kalamansi in the Philippines but it is not available in groceries outside the country)
- 5 hard-boiled eggs, sliced in wedges to serve
- 2 garlic cloves, minced (to be crisp fried for garnish)
- 1Wash the mixed long-grain and glutinous rice and drain well.
- 2Heat the cooking oil in a large heavy casserole.
- 3Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
- 4Add the ginger to oil and sauté until golden. Add the onion and continue sautéing until the onion is transparent. Add the crushed garlic and sauté till lightly browned.
- 5Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
- 6Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
- 7Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
- 8Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
- 9Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.
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Nutritional Facts for Arroz Caldo
Serving Size: 1 (523 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 444.9
- Calories from Fat 203
- Total Fat 22.6 g
- Saturated Fat 6.3 g
- Cholesterol 392.5 mg
- Sodium 1433.5 mg
- Total Carbohydrate 23.4 g
- Dietary Fiber 1.1 g
- Sugars 2.3 g
- Protein 33.8 g