Arroz Caldo |

Posted on

17 September 2012



Arroz Caldo

Arroz Caldo


1fl oz. vegetable oil
2 cloves garlic, crushed
1 piece ginger, 4cm long, julienned
2 onions, finely chopped
Pepper to taste
1 chicken stock cube
1.5lb chicken pieces
1fl oz.. fish sauce
6oz. cups uncooked rice
32fl oz. water
4 eggs, hard boiled and peeled
0.25oz. safflower petals, used to add to the colour but do not enhance the flavour
1 cup spring onions, chopped (for garnish)
1 lemon, quartered (for garnish)
Preparation Time


  • In a pot sauté the garlic, onion and ginger in the oil until it begins to brown, season with black pepper
  • Add the chicken cube and sauté further until it combines with the sautéed roots
  • Add the chicken and cook until it browns, the pour in the fish sauce and the rice and mix well
  • Pour the water over this and bring it to a boil, lower the heat to a medium high and cook for about 30 minutes, or until the rice is cooked
  • Add the hard boiled eggs and the safflower (if you choose to)
  • Serve it hot and garnish with the lemons and spring onions
Cooks Note

Preparation time: 10 minutes; Cooking time: 1hour 30 minutes; Serves 6

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