STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is the way I cooked Arroz Caldo. I never used glutenous rice, I just used jasmine rice instead of it since I found the glutenous very sticky. The starchy texture of jasmine rice is already to make a very delicious Arroz Caldo. Vegetables are also added to complete the nutrients on it.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 12 cups jasmine rice
  • 6 cups water
  • 1 medium onion, sliced thinly
  • 2 tablespoons butter
  • 500 g chicken, sliced into serving portions
  • 4 cups water
  • 1 medium onion, minced
  • 4 garlic cloves, crushed
  • 2 tablespoons ginger, grated
  • 1 medium carrot, sliced into strips (optional)
  • 23 cup green beans, sliced thinly (also called baguio beans) (optional)
  • 2 tablespoons fish sauce (or to taste)
  • 1 teaspoon sugar
  • 12 teaspoon black pepper
  • salt and pepper
  • 2 tablespoons cooking oil
  • Garnish
  • 3 tablespoons roasted onions
  • 1 dozen quail egg, boiled

Directions

  1. Wash the rice once then drain.
  2. Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
  3. Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
  4. While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
  5. Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
  6. Add the vegetables, cook for 3 minutes.
  7. Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
  8. Garnish and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: