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Arroz Caldo Recipe

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    Source: panlasangpinoy.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, P
    MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 1/2 lbs chicken, cut into serving pieces

    2. 1 1/2 cups uncooked rice

    3. 34 ounces water (about 1 liter)

    4. 2 tbsp fish sauce

    5. 1 tsp garlic

    6. 1/2 tsp ground black pepper

    7. 1 cup onion, minced

    8. 4 pieces hard boiled eggs

    9. 1 cup scallions (green onions), minced

    10. 2 knobs ginger, julienned

    11. 3 tbsp safflower(kasubha)

    12. 1 piece chicken cube (bouillon)

    13. 1 piece lemon or 4 pieces calamansi

    14. 2 tbsp cooking oil

    Instructions Jump to Ingredients ↑

    1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger Dash-in some ground black pepper Add the chicken cube and cook until the cube melts Put-in the chicken and cook until outer layer color turns golden brown Add the fish sauce and uncooked rice then mix and cook for a few minutes Pour-in the water and bring to a boil Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)

    2. Put-in the hard boiled eggs Add the safflower for additional color and aroma Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

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