Arroz Caldo (Filipino Chicken Rice Soup)

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  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 head garlic, minced (about 8-10 big cloves)
  • 3 inches fresh ginger, peeled and sliced
  • 1/4 teaspoon each salt and freshly ground black pepper
  • 1 1/2 pounds boneless, skinless chicken thighs, diced
  • 6 cups chicken broth
  • 3/4 cup short-grain white rice


Garnishes: Thin sliced green onion, crisp-fried garlic, sliced hard-boiled egg, fish sauce and lemon juice.

Heat stock pot over medium heat and add vegetable oil.  Add onion, garlic and ginger; season with salt and pepper. Cook, stirring frequently, until fragrant and translucent.  Add chicken and cook, stirring occasionally, until no longer pink.

Add chicken broth and bring to a boil.  Add rice and simmer until rice is cooked, about 30-40 minutes. Season to taste with salt and pepper.

Before serving remove ginger and add garnishes.  If desired, thin with a bit of chicken stock or water.

Recipe from Central Market Poulsbo - Culinary Resource Center
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