Arroz Caldo

Preparation info
  • Serves

    4 to 6

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    Arroz caldo is one of those dishes that is Spanish in name but really is in essence a Chinese dish—congee with chicken. There are two ways of making arroz caldo. One way is to sauté the chicken pieces and add the water and rice to the chicken and cook until the rice is done. I prefer making a chicken broth first, then shredding the chicken before adding both to the rice soup. Having extra broth on the side will allow you to decide how thick you want the arroz caldo to be. You will need to s