Chicken congee with boiled eggs. This arroz caldo recipe is a winner.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6
Calories: 538kcal
Ingredients
- 1 ½ lbs chicken cut into serving pieces
- 1 ½ cups rice uncooked
- 34 ounces water about 1 liter
- 2 tablespoons fish sauce
- 1 teaspoon garlic
- 1/2 tablespoon ground black pepper
- 1 cup onion minced
- 4 pieces eggs hard boiled
- 1 cup scallions green onions, minced
- 2 knobs ginger julienned
- 3 tbsp safflower kasubha
- 1 piece chicken cube bouillon
- 1 piece lemon or 4 pieces calamansi
- 2 tbsp cooking oil
Instructions
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In a pot, heat the cooking oil then saute the garlic, onion, and ginger
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Dash-in some ground black pepper
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Add the chicken cube and cook until the cube melts
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Put-in the chicken and cook until outer layer color turns golden brown
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Add the fish sauce and uncooked rice then mix and cook for a few minutes
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Pour-in the water and bring to a boil
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Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
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Put-in the hard boiled eggs
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Add the safflower for additional color and aroma
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Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!
Nutrition
Serving: 6g | Calories: 538kcal | Carbohydrates: 41g | Protein: 25g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 724mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6.5% | Vitamin C: 8.6% | Calcium: 5.3% | Iron: 9.9%
filipino 