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chicken arroz caldo

(2 ratings)
kitchenett avatar
Recipe by
Nonette Alcaraz
@kitchenett
Caloocan

This recipe is a type of congee in chinese & in english it is called rice porridge.It taste so good and very popular in many Asian countries.Some call it Merienda - is a light meal.

(2 ratings)
yield 6 serving(s)
prep time 50 Min
cook time 45 Min

Ingredients For chicken arroz caldo

  • 1/2 kg
    chicken breast halves, skinless and boneless
  • 1 c
    malagkit rice(you can find it in any asian stores in your area)
  • 1/2 c
    plain white rice, or jasmine rice
  • 3 lg
    eggs, hard boiled (sliced)
  • 4 c
    chicken stock
  • 3 sm
    cut tofu or bean curd (slightly fried)
  • 5
    stalks of scallions, cut into small bite pcs. for garnishings
  • 2 Tbsp
    garlic, chopped for sauteing
  • 3 Tbsp
    garlic ( toasted garlic,minced, for garnishing )
  • 2 lg
    onions
  • 1
    pcs. chicken knorr cubes or any kind of seasoning available )
  • 1 tsp
    chilli podwer or chilli paste
  • salt to taste
  • freshyly ground black pepper
  • 1 Tbsp
    soy sauce,dark or fish sauce

How To Make chicken arroz caldo

  • 1
    Wash chicken, remove the skin set aside. Do not throw the chicken skin, you can use it as garnishing. Season chicken w/ any kind of seasoning together with the chicken skin, small amount of salt & ground black pepper.
  • 2
    Deep fry the chicken skin & tofu or bean curd. Slice tofu into 4. Set aside.
  • 3
    In a pan, add in 1 tbsp. of oil. Saute garlic, & onion. Add chicken. Stir fry until chicken is light brown in color. Add chicken broth & water. Let it boil. Add in the malagkit rice & plain rice.Let it boil. Stir occasionally to prevent rice from sticking to the bottom.Add in knorr chicken cubes, salt & black pepper. Serve hot topped with scallions,chicken skin, fried tofu,sliced hard boiled egg, & toasted garlic. ***Toasted garlic, lemon or kalamansijuice, additional chopped scallions, and chilli oil or soy sauce with chilli powder may be served on the side.
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