Arroz Caldo

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Total Time
2hrs
Prep
30 mins
Cook
1 hr 30 mins

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.

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Ingredients

Nutrition

Directions

  1. Wash the mixed long-grain and glutinous rice and drain well.
  2. Heat the cooking oil in a large heavy casserole.
  3. Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
  4. Add 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.
  5. Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
  6. Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
  7. Pour 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.
  8. Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
  9. Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.