Arroz Caldo Filipino Recipe or Chicken Rice Porridge is an all-time favorite rice porridge among Filipinos.
Use a freshly dressed, native chicken and sweet rice or glutinous rice in this dish and nothing will go wrong! It’s a winner! Perfect as a snack or meryenda, or during rainy days, or for those who are having fever or colds. You can add siling labuyo (chili pepper) if desired and you’ll be sweating and feeling better after you have finished a bowl of arroz caldo. 🙂
Click here for the recipe of another rice porridge “Champorado” or chocolate rice porridge. 🙂
1 whole native chicken – dressed and cut into chunks (liver and gizzard included)
3 tablespoons butter
1/4 cup fish sauce (patis)
salt to taste
4 cups sweet rice (malagkit rice)
2-3 liters water
5 cloves garlic -minced
2 medium sized red onion – minced
3 fingers of ginger – minced
2 stalks onion leaves or kutsay leaves if available – minced
20 pieces boiled quail eggs
1) In a pan, pour the butter and saute garlic until light brown. Get the half of it, drain and set aside for toppings.
2) Continue sauteing, add the onion, ginger, chicken and patis. Saute until chicken turns to light brown and the oil from the chicken comes out.
3) In a separate pot, bring the water to boil then add the sweet rice, stirring once in a while. Add also the sauteed chicken. Simmer while stirring once in a while for about 30-40 minutes or until the sweet rice is cooked. You know it’s cooked when big boiling bubbles comes out high. 🙂
4) Add the quail eggs, stir and ready to serve. Top it with the sauteed garlic and onion leaves. Enjoy! 🙂