Arroz Caldo Recipe

• servings: 6 servings

Ingredients

2 lbs chicken cut into serving pieces

3/4 cup Jasmine rice

3/4 cup sweet rice

2 Maggi Magic Chicken Cube

34 ounces water

8 cloves garlic (chopped)

3 onions (chopped)

8 eggs (hard boiled)

1 cup green onions (chopped)

3 thumbs ginger (julienne)

1 tablespoon safflower (kasubha)

1 teaspoon turmeric powder

Fish sauce and ground black pepper to taste

5 tablespoons cooking oil

Directions

Heat around 5 tablespoons of cooking oil in a wok. Add the garlic immediately. Slow fry it while occasionally stirring until golden brown. Remove the garlic from the wok. Set aside.

Saute the onion in the remaining oil until it softens. Add ginger. Saute for 1 minute.

Add the chicken and continue sautéing until the color of the exterior turns light brown. Pour 2 tablespoons of fish sauce. Stir.

Add the jasmine and sweet rice. Saute for 30 seconds,

Pour the water into the wok. Cover and let it boil.

Add Maggi Magic Chicken Cube. Adjust the heat to the lowest setting. Simmer the chicken while occasionally stirring until the rice breaks down with a thick consistency. (note: this usually takes more than 35 minutes to achieve).

Add turmeric powder and safflower. Stir.

Season with ground black pepper and fish sauce as needed.

Add the boiled eggs, toasted garlic, and chopped green onions.

Transfer to a serving bowl and top with more toasted garlic and chopped green onions. Serve with a condiment of calamansi and fish sauce.

Share and enjoy!

Nutrition

• Calories: 516 kcal
• Total Fat: 26 g
• Saturated Fat: 6 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.1 g
• Cholesterol: 273 mg
• Sodium: 149 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 25 g