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Chicken Arroz Caldo

Chicken arroz caldo is best served with slices of marinated chicken and egg sprinkled with garlic leaves and dashed with pepper. Arroz Caldo literally means hot rice and is a dish suitable for breakfast, lunch, dinner and even merienda for Filipinos. We show you how to make this claasic Pinoy merienda here.

Instructional Video

Full Recipe

Ingredients:

4 tbsp. Magnolia Nutri-Oil
2 tbsp. garlic, chopped
1 piece red onion, sliced
2 tbsp. ginger, cut into strips
1 kilo Magnolia Chicken Station Recado Cut
2 cup uncooked rice
1/3 cup fish sauce
12 cup water
2 tsp kasuba
¼ cup spring onions, chopped (for topping)
¼ cup garlic, fried (for topping)
5 piece egg, hard boiled (for topping)

Procedure:

In a casserole, heat oil. Sauté garlic, onions and ginger. Add in the chicken pieces then cook until chicken meat turns white. Add in the uncooked rice and the fish sauce. Stir well. Add water. Cover and let simmer over medium heat until rice is fully cooked. Adjust seasoning. Let simmer for another 5 minutes. Remove from heat then sprinkle kasuba.
Serve hot topped with chopped spring onion, fried garlic and egg.
Serves 12.

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