Oh those under-the-weather days…this by far is my favorite dish to have, especially when I was little.
By the way, before I begin, kindly forgive my butchered Spanish translation for “Warm Rice with Chicken and Hard boiled Eggs“. My intentions are good…
Arroz caldo literally means ‘warm rice’. This arroz caldo recipe is a type of congee that closely resembles risotto. Although arroz caldo is of Chinese origin, the name was actually given by the Spaniards because of pronunciation issues. You might be familiar with lugaw and goto. These congee closely resembles each other. The distinguishing ingredient of arroz caldo is the use of chicken, while goto (pronounced with emphasis on the letter o…gôtô) usually requires the use of tripe, beef, and innards, and lugaw, is as simple as it gets.
Moreover, much like the oatmeal here in the United States, Arroz Caldo is usually served during breakfast in the Philippines because it is filling enough to hold you over until lunch time.
To give arroz caldo a distinctive look and taste, I’ve added turmeric, toasted garlic, and scallions; then finished off with an ample drizzle of a lemon.
Original recipe adapted from http://panlasangpinoy.com/2009/07/18/arroz-caldo/
Servings: Yields 6
- 1 ½ lbs. chicken, cut into serving pieces
- 1 ½ cups uncooked rice
- 3 cups water (about 36 oz.)
- 2 tbsp. fish sauce
- 1 tsp. fresh garlic, minced
- 1/2 tsp. fresh ground black pepper
- 1 cup yellow onion, minced
- 4 pieces hard-boiled eggs
- 1 cup scallions (green onions), minced
- 1 small piece ginger, Julienne
- 3 tbsp. turmeric
- 1 chicken bouillon cube
- 1 piece lemon, slices (or 4 pieces calamansi, if available)
- 2 tbsp. cooking oil (I use olive oil)
- In a pot, heat the cooking oil then sauté the garlic, onion, ginger; then add a dash of fresh, ground black pepper.
- Add the chicken cube and cook until it melts.
- Add-in the chicken and cook until the outer layer color turns golden brown.
- Add-in the fish sauce and uncooked rice then mix for a few minutes.
- Pour-in the water, then bring to a boil.
- Stir occasionally and simmer until the rice is fully cooked (approx. 30 to 40 minutes).
- Put-in the hard-boiled eggs.
- Add the safflower for additional color and aroma.
- Serve hot with *toasted garlic, minced scallions, and lemon.
*Toasted Garlic Recipe
- 1/2 cup garlic, minced (or mashed with skin, as shown)
- 2 tbsp. cooking oil (I use Winterhill’s Garlic First Cold Pressed Olive Oil)
- Preheat the olive oil in a small sauté pan.
- Add-in the mashed garlic immediately
- Sauté until the garlic turns golden brown (or medium brown, if desired)
Tara…Kain na tayo! (C’mon…let’s eat!)