How To Make Chicken Arrozcaldo | Recipe

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In this post, you will learn how to make Chicken Arrozcaldo and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.

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Below are the ingredients and the instructions on how to make Chicken Arrozcaldo.

The Ingredients:-

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1 1/2 pounds chicken, cut into serving pieces and sprinkled with a pinch of salt& 2 tablespoons olive oil
6 cloves garlic, minced
1 medium onion, minced
2 thumb sized ginger, julienned
1 piece chicken cube
2 cups uncooked rice (I use 1 cup jasmine rice and 1 cup glutinous
8 cups water
3 tablespoons fish sauce
1 tablespoon safflower (kasubha)
5 stalks green onion, finely sliced for garnish
4 tablespoons fried garlic for garnish
4 pieces hard boiled eggs or a dozen hard boiled quail eggs, peeled (My daughters love Salt and pepper to taste 2 pieces pcs Lemon or 4- 6 calamansi (optional)
Salt and pepper to taste
2 pieces pcs Lemon or 4- 6 calamansi (optional)
1In a large soup pot over medium heat, saute garlic in olive oil until light brown.
2Add ginger and onion, and sauté for a minute.
3Add chicken cube and stir until it melts.
4Add chicken and stir-fry until both sides turn light brown.
5Add fish sauce and simmer for another minute.
6Add rice and water. Mix well. Cover and simmer in medium heat for about 40 minutes or until the rice is fully cooked. Stir occasionally.
7Put-in the hard boiled eggs
8Add the safflower for additional color and aroma.
9Stir in a small amount of sliced green onions. Add salt and pepper if necessary.
10If rice soup becomes too thick, add a little water to thin it a bit. Garnish each bowl serving with sliced green onions and fried garlic just before serving.
11Sprinkle a little lemon juice on the soup servings. (optional)

The Instructions:-

In a large soup pot over medium heat, saute garlic in olive oil until light brown.
Add ginger and onion, and saut for a minute.
Add chicken cube and stir until it melts.
Add chicken and stir-fry until both sides turn light brown.
Add fish sauce and simmer for another minute.
Add rice and water.
Mix well. Cover and simmer in medium heat for about 40 minutes or until the rice is fully cooked. Stir occasionally.
Put-in the hard boiled eggs
Add the safflower for additional color and aroma.
Stir in a small amount of sliced green onions.
Add salt and pepper if necessary.
If rice soup becomes too thick, add a little water to thin it a bit.
Garnish each bowl serving with sliced green onions and fried garlic just before serving.
Sprinkle a little lemon juice on the soup servings. (optional)