Arroz Caldo Soup Recipes

Arroz Caldo are two Spanish words which mean rice (arroz) and soup or broth (caldo). This is just one of the Filipino recipes that usually cooked especially when there is a vigil because it kind of “refreshes” the soul. Arroz caldo is not just one recipe because there are many variations to it depending on your location, so it can be called soup recipes.

Arroz Caldo is commonly termed as “Lugaw” in Filipino and is the equivalent for Chinese porridge or congee. Aside from vigil, this soup recipe is prepared by Filipino people during cold weather because it is easy to prepare and can serve as a full meal when mixed with chicken strips, boiled eggs, tofu and pork, beef tripe and a lot more. Before serving, it is sprinkled with fried brown garlic or scallions, which serves as the main garnish or toppings. Food coloring, especially light yellow food color, is most of the time added to give color to this soup recipe.

Below are the common ingredients for Arroz Caldo Soup Recipe:

1 pound of chicken strips or chicken pieces

1 cup of uncooked plain rice

2 thumb-sized ginger, cut into strips

1 chopped medium onion

3 minced cloves of garlic

2 tablespoons of fish sauce

2 stalks of scallions

fried garlic, chopped

calamansi or lemon

water

salt and pepper to taste

Procedures and Cooking Instructions

1. In a large stock pot or casserole, heat the oil then saute garlic, onion and ginger. Toss the chicken pieces or chicken strips, then add with fish sauce, ground pepper; saute until they turn into golden brown. Mixed in the rice and water.

2. Do not forget to continuously stir while simmering to make sure that the ingredients will not stick at the bottom of the stock pot or casserole, place more water as necessary until the chicken is tender enough and rice is somewhat thickened.

3. Add food coloring as desired to give color to the soup.

4. Sprinkle with salt and pepper according to taste then put off the fire.

5. Transfer to a serving bowl and add with scallions and/or garlic, then serve with kalamansi/lemon