Arroz Caldo Panlasang Pinoy Recipes

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

Steps:

• Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
• Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

ARROZ CALDO

Steps:

• Trim chicken of unwanted fat, rinse and drain well.
• In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.
• Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.
• Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
• Add water and bring to a boil, skimming scum that floats on top.
• Add bouillon cubes and stir to dissolve.
• Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
• Season with salt and pepper to taste.
• Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.

ARROZ CALDO (FILIPINO CHICKEN AND RICE SOUP)

Steps:

• Heat oil in a pot over medium heat. Brown chicken in the hot oil, 5 to 7 minutes. Add onion and garlic; cook until onion is clear, about 5 minutes. Stir rice, ginger, and patis into the pot; cook for 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat and let simmer until chicken is no longer pink in the centers and rice is tender, about 20 minutes. Squeeze lemon juice into the soup and serve.

HOW TO COOK GOTO ARROZ CALDO

Steps:

• To prepare tripe and milkbags, boil in water over low heat until it can be pricked through by a fork.
• Use 1 gallon of water for every 1 kilo of tripe and 1/2 kilo of milkbags.
• This will be reduced to 1/2 gallon of soup stock. Set aside.
• Heat the cooking oil in a heavy pot or casserole pan. Add the ginger and cook till brown.
• Add the garlic and then the onions and cook till the onions are transparent.
• Add the patis, salt, and MSG. Add the uncooked rice. Turn the heat to low and simmer.
• Slowly add the soup stock. Lastly, add the tripe when the rice is half-cooked. Cook until rice is done.
• Serve as soup garnished with topping of crushed brown garlic and minced onion leaves.
• Accompany the dish with a slice of calamansi. Good for 8-10 persons.

ARROZ CALDO (PANLASANG PINOY)

Steps:

• In a pot, heat the cooking oil then saute the garlic, onion, and ginger
• Dash-in some ground black pepper
• Add the chicken cube and cook until the cube melts
• Put-in the chicken and cook until outer layer color turns golden brown
• Add the fish sauce and uncooked rice then mix and cook for a few minutes
• Pour-in the water and bring to a boil
• Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
• Put-in the hard boiled eggs
• Add the safflower for additional color and aroma
• Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!