Arroz caldo, also known as aroskaldo, is a Filipino rice and chicken gruel. It is heavily flavored with ginger, toasted garlic, scallions, and black pepper. It is also usually served with calamansi or hard-boiled egg. You can make it your own by following these simple steps. Incorporating a few of these ingredients will add extra flavor to your dish.
In a large pot over medium heat, heat the oil and saute the onion, garlic, and ginger until fragrant.
Add the chicken and cook for about 5 minutes.
Add the rice and the water. Stir to avoid the rice from sticking to the bottom of the pot.
Lower the heat and cover the pot.
Allow to simmer, scraping the bottom of the pot once in a while.
Cook until the rice starts to break down, about 1 hour. Add more water as necessary. The arroz caldo will thicken considerably.
Season with fish sauce or salt. Add pepper to taste.
Serve with the toppings.
Video
Notes
I checked the arroz caldo every so often while it was cooking. The rice tends to stick to the bottom and burn.
I added some ginger powder before cooking the chicken. You can opt not to and you can even lessen the amount of ginger used in the recipe.