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Arroz Caldo


The rainy days have triggered my utmost desire to make one of the simplest yet very delicious anti-cold weather comfort food we all love - Arroz Caldo.

While one can find stalls and restos serving this Pinoy fave, making your own with better and more ingredients is just easy as 1-2-3! 

So let's start the countdown as we make our very own Arroz Caldo!




Ingredients
  • 2 cups Rice or malagkit variant or combination of both
  • 2 cups Chicken, bite size slices
  • 1 cup Chicken liver and heart, sliced
  • 3 cloves Garlic, minced
  • 1 thumb size Ginger, minced
  • 1 medium Onion, sliced
  • cooking oil
  • 5 cups chicken stock (or water with broth cubes), adjustable
  • Turmeric powder, for color 
  • FRied garlic and chopped spring onions as toppings
  • Salt and pepper to taste




How to Cook Arroz Caldo
  1. Wash rice and soak for at least 30 minutes.
  2. In a pot, boil rice in chicken broth twice the amount (i.e. 2cups of broth for every cup of rice) 
  3. In a pan, saute onion, garlic and ginger until aromatic then the chicken meat, liver and heart. 
  4. Add sauteed ingredients to rice mixture and simmer.
  5. Adjust to desired consistency, flavor and color using more chicken broth, water and seasonings.
  6. Serve topped with fried garlic amd chopped spring onions. You may also add slices of hard boiled egg, calamansi or chili oil.




The measurements are just guides as this Arroz Caldo was made without exact measure of each ingredients. Just make taste adjustments along the way - make sure you taste it from time to time. 

You can also add or subtract a few ingredients according to personal taste and their availability. Enjoy!


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