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    You are here: Home / Snack Recipes / Arroz Caldo Recipe

    by Jenalyn Rose Forbes · published: Aug 28, 2014 · updated: Jun 2, 2020

    Arroz Caldo Recipe

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    Arroz Caldo Recipe may sound like Spanish but searching on the internet about this term leads nowhere, translation however refers to rice broth which is actually the am we usually feed our young children and does not directly relate to lugaw or porridge.

    chicken arrozcaldo

    It has plenty of variants and it is known to have originated from China as congee. There is a popular fast food in the Philippines who serves this menu and you know who I'm referring to which is no other than Chowking.

    Arroz Caldo in the Philippines is usually cooked during rainy season and some prefer to eat and prepare it during breakfast specially those who do not prefer to have heavy meal in the morning.

    At home my Mom cook it as a quick option when there is not much option in the fridge and there is no time to rush buy groceries at the market.

    I am not a fan of Arroz Caldo Recipe myself but when I tried it in Singapore and Malaysia it taste really different the rice as based will melt in your mouth as it is over cooked.

    It is topped with fish floss, fried garlic as well spring onions, You will be surprised with brown peanuts as you dig the bowl with your spoon.

    However we wanted to cook a more of a Filipino version which for me is bland and needs more flavor.

    Oh I almost forgot when eating outside try putting more pepper which will give it the peppery taste a perfect combination with the porridge.

    Recipe

    chicken arrozcaldo recipe

    Chicken Arroz Caldo Recipe

    Jenalyn Rose Forbes
    Arroz Caldo is not an original Filipino dish as a matter of fact there are different variations and distinct way of preparation, this can be seen in most of the Asian countries and is called differently such as xifan (稀飯) in China, where it may have originated.
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    Prep Time 7 mins
    Cook Time 15 mins
    Total Time 22 mins
    Course Breakfast
    Cuisine Filipino
    Servings 4
    Calories 440 kcal

    Ingredients
      

    • 2 cups glutinous rice
    • 250 g chicken
    • 2 pcs boiled eggs
    • 4 cloves garlic
    • 2 medium onion
    • 10 g ginger
    • 1 tbsp black pepper
    • 1 tsp salt
    • 1 ½ cups water

    Instructions
     

    • Wash the rice in a pot, twice to clean.
    • Put 2 ½ cups of water and boil until it's cook.
    • Stir occasionally to avoid the rice from sticking on the pot.
    • Sauté the garlic, onion, chicken and ginger in a separate pan.
    • Add salt and black pepper to taste.
    • Add some water to simmer. (This ensures the chicken to be cook)
    • Add a boiled egg and serve.

    Video

    Nutrition

    Calories: 440kcalCarbohydrates: 83gProtein: 13gFat: 5gSaturated Fat: 1gCholesterol: 24mgSodium: 617mgPotassium: 251mgFiber: 4gSugar: 2gVitamin A: 42IUVitamin C: 5mgCalcium: 41mgIron: 2mg
    Keyword arroz caldo, lugaw
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    Jenalyn Rose Forbes, Food Blogger

    Hi I am Jen

    I so love it when I see my family smile after cooking a delicious meal for them and I am sure plenty of Mom's out there will feel the same way too. This is why I started this blog.

    Read more...

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