Arroz Caldo
Cuisine: FIlipino
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 whole roasting chicken, cut into various parts (thighs, breasts, drums, wings)
  • 1 tbsp olive oil
  • 6 cloves of garlic, minced
  • 1 large onion, diced
  • 3 inch finger of ginger, peeled, and minced
  • 1 cup of Jasmine rice, uncooked
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 6 cups of chicken stock, unsalted
  • Fried garlic
  • Chives (or green onions), thinly sliced
  • Garlic chili oil, optional
  1. So you have a couple of options here. You can do as I did and make your own stock, or you can use store bought. It's up to you. If you make your own stock, just go ahead and throw in an extra onion, some garlic, celery, a carrot, and the chicken parts into a stock pot. Cover with water, and cook for about four hours. Skim off any of the foamy garbage that floats to the top during that process.
  2. The broth will reduce down a bit. Remove the chicken pieces, set aside, and let cool. Once cooled, pull it apart, and keep in tact any of the wings or drummies. Thigh and breast meat can be pulled. Strain the broth.
  3. Next, heat the oil into a large pot. Add in the onion, garlic, and ginger, and cook for about 7-10 minutes, or until the onions are fully sweated.
  4. Next, toss in the chicken and give a good stir.
  5. Toss in the uncooked rice, and give that a good stir.
  6. Add in the chicken stock, fish sauce, and soy sauce and give that a good stir. Cover, and simmer for about 35 minutes, or until the rice is softened.
  7. When you are ready to serve, ladle some into your bowl, top with the fried garlic, chives, and drizzle with chili oil.
Recipe by Simple Comfort Food at