March 28, 2013

Do you like arroz caldo?

I seldom prepare this dish, but when I am craving for it, I will just make it at home because there is no arroz caldo at the nearby restaurant. So, here’s how to prepare this soupy rice.

  • Chicken thighs or drumstick 
  • 2 cups of sticky rice (uncooked) 
  • 1 qt. of chicken stock 2 knobs of ginger (peeled, chopped) 
  • 4 cloves of garlic (chopped roughly) 
  • 1 onion (chopped) Green onion or onion leaves (chopped into small size) 2 tablespoon patis or fish sauce (optional) 
  • Salt and Pepper

  • Get a big hot pot, add some olive oil and brown the chicken, the salt and pepper. 
  • When you flip over the chicken, add the chopped onion and let it sautee until the other side of the chicken browns.
  • Add garlic, give a quick toss and add uncooked rice. 
  • Mix the rice and add fish sauce (optional). Add ginger. 
  • Mix around and chicken stock. 
  • Cover and bring to simmer to stir. Making sure rice doesn’t stick to the bottom of the pot. Continue to check the tenderness of the rice. If mixture is getting too thick, loose with lukewarm water.  



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Cacai's StEps and JoUrNeY © 2009-2012 Recoded By: Grace O. D., Dhemz, and Cacai M.