Arroz Caldo is a Filipino dish usually containing sticky rice, but you can also prepare it with regular rice with more water or broth. The characteristic flavor of this dish comes from chicken with bones, pieces of ginger and shallots. This soup is perfect for both cold and warmer days. It is our daughter’s favorite dish 🙂


500 g chicken (thigh or leg)
2 thumbs of ginger, sliced
2 garlic cloves, chopped
1 medium-size onion, chopped
1 cup rice
4 cups of chicken broth
salt and pepper to taste
3 tablespoon of olive oil
4 boiled eggs
fried garlic, for toppings
½ cup chopped scallions
slices of lime
oil for frying


Heat oil in a deep cooking pot over a medium heat. Saute ginger until golden brown. Add garlic and onion and stir for 2-3 minutes or until onions have softened. Add the chicken and cook on each side until golden brown. Add the rice and stir for 1-2 minutes. Pour in the chicken broth and allow to boil. Stir. Cover and reduce fire into low heat for 15-20 minutes until chicken has softened and rice absorbed the broth (you can add more broth if needed).
Season with salt and pepper and stir. Transfer into a bowl. Serve with boiled eggs, fried garlic, chopped scallions and lime.


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