Chicken Arrozcaldo (Filipino Congee)
Chicken Arrozcaldo (Filipino Congee)
Ingredients
For the Arrozcaldo
- 1/4 cup cooking oil
- 1 head garlic, chopped
- 1 onion, large, chopped
- 2 thumbs ginger, julienned
- 1 1/2 pounds chicken pieces
- 2 tablespoons fish sauce
- 1/2 teaspoon atsuete/annatto powder
- 2 cups jasmine rice, or 1 cup jasmine rice + 1 cup glutinous rice
- 1 chicken broth cube
- 8 cups water, add as needed
- 1 teaspoon kasubha or safflower
- salt, to taste
- pepper, to taste
For the Toppings
- toasted garlic
- diced tofu, fried
- egg, hard boiled
- spring onion, chopped
- kalamansi
Instructions
- 1
In a large pot, add about 1/4 cup of cooking oil. Add the chopped garlic and fry until golden brown. Strain the oil, then set aside the garlic. This will be used for topping later.
⏱️ 7 min
- 2
On the same pot, add about 3 tablespoons of the garlic infused oil. Add the chopped onions and sauté until translucent. Add the julienned ginger and sauté until aromatic. Add about 1 teaspoon of the fried garlic.
⏱️ 5 min - 3
Add the chicken pieces and fish sauce. Sear until the chicken is light brown.
⏱️ 5 min
- 4
Add the atsuete/annatto powder and mix until it is dissolved.
⏱️ 1 min
- 5
Add the jasmine rice and sauté for a few seconds.
⏱️ 1 min - 6
Pour in about 8 cups of water. Add the chicken broth cube and mix. Cover the pot and simmer for 35 minutes, stirring occasionally until the rice is soft.
⏱️ 35 min - 7
Add the kasubha or safflower. You can add more water to get the desired consistency. Season with salt and pepper to taste.
⏱️ 5 min
- 8
Serve the arrozcaldo in a bowl while hot. Add your favorite toppings: hard-boiled egg, toasted garlic, fried tofu, chopped spring onion, and kalamansi.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Arrozcaldo (Filipino Congee)
Ingredients
For the Arrozcaldo
- 1/4 cup cooking oil
- 1 head garlic, chopped
- 1 onion, large, chopped
- 2 thumbs ginger, julienned
- 1 1/2 pounds chicken pieces
- 2 tablespoons fish sauce
- 1/2 teaspoon atsuete/annatto powder
- 2 cups jasmine rice, or 1 cup jasmine rice + 1 cup glutinous rice
- 1 chicken broth cube
- 8 cups water, add as needed
- 1 teaspoon kasubha or safflower
- salt, to taste
- pepper, to taste
For the Toppings
- toasted garlic
- diced tofu, fried
- egg, hard boiled
- spring onion, chopped
- kalamansi
Instructions
- 1
In a large pot, add about 1/4 cup of cooking oil. Add the chopped garlic and fry until golden brown. Strain the oil, then set aside the garlic. This will be used for topping later.
⏱️ 7 min - 2
On the same pot, add about 3 tablespoons of the garlic infused oil. Add the chopped onions and sauté until translucent. Add the julienned ginger and sauté until aromatic. Add about 1 teaspoon of the fried garlic.
⏱️ 5 min - 3
Add the chicken pieces and fish sauce. Sear until the chicken is light brown.
⏱️ 5 min - 4
Add the atsuete/annatto powder and mix until it is dissolved.
⏱️ 1 min - 5
Add the jasmine rice and sauté for a few seconds.
⏱️ 1 min - 6
Pour in about 8 cups of water. Add the chicken broth cube and mix. Cover the pot and simmer for 35 minutes, stirring occasionally until the rice is soft.
⏱️ 35 min - 7
Add the kasubha or safflower. You can add more water to get the desired consistency. Season with salt and pepper to taste.
⏱️ 5 min - 8
Serve the arrozcaldo in a bowl while hot. Add your favorite toppings: hard-boiled egg, toasted garlic, fried tofu, chopped spring onion, and kalamansi.
⏱️ 1 min