Arroz Caldo


2 tbsp cooking oil
1 tsp garlic, minced
1 cup onion, minced
2 knobs ginger, julienned
1/2 tsp ground black pepper
1 piece chicken cube (bouillon)
1 ½ lbs chicken, cut into serving pieces
2 tbsp fish sauce
1 ½ cups uncooked rice
34 ounces water (about 1 liter)
4 pieces hard boiled eggs, peeled
3 tbsp safflower (kasubha)
1 tsp garlic, minced and fried
1 cup scallions (green onions), minced
1 tbsp Sun Tropics® Pure Calamansi


  1. In a pot, heat the cooking oil then sauté the garlic, onion, and ginger.
  2. Dash-in some ground black pepper.
  3. Add the chicken cube and cook until the cube melts.
  4. Add the chicken and cook until outer layer color turns golden brown.
  5. Add the fish sauce and uncooked rice then mix and cook for a few minutes.
  6. Pour-in the water and bring to a boil. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes).
  7. Add the hard boiled eggs.
  8. Add the safflower for additional color and aroma.
  9. Serve hot, topped with fried garlic, minced scallions, and Pure Calamansi.

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