ARROZ CALDO - A Delicious Filipino Chicken and Rice Dish | THE DAD BOD CHEF
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- เผยแพร่เมื่อ 18 ก.ย. 2024
- Comfort food from the Philippines. You will love this recipe and I will take this over chicken noodle soup any day of the week. Click "SHOW MORE" to see more info below.
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Chicken bouillon: amzn.to/3jqYRR2
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Ingredients:
2 lbs. of chicken (4-5 boneless chicken thighs would be ideal) - cut into bite-sized pieces
1 onion (medium) chopped
5-6 cloves garlic (minced or pressed)
2 tablespoons of ginger (minced or pressed bottle)
2 tablespoons of Patis (adjust to taste)
1 chicken bouillon cube (or one heaping tablespoon of bouillon powder)
8 cups of water
1½ cups of rice
4 tablespoons of Canola oil
Salt and pepper to taste
8 hardboiled eggs peeled
1 package of scallions chopped finely
1 lemon or lime or calamancy sliced
Directions:
1. In a large saucepan over medium heat, sauté finely chopped onion, garlic and ginger with the canola oil for several minutes
2. Lightly salt and pepper chicken ; turn up heat to medium high and place wings in the saucepan - cook for about 4 minutes while stirring about every 30 seconds
3. Dissolve the 3 bouillon cubes
4. Add patis (oh man will your kitchen smell great after this)
5. Add water and rice and bring to boil; once the water begins to boil,
6. Reduce heat to medium low and cook for 20-25 minutes; stir occasionally to ensure rice doesn’t stick to the bottom
7. The soup will thicken (if it gets too thick, add water)
8. 2 minutes before you turn off the heat, adjust taste - add water if needed or add salt/pepper to taste, if needed
9. Add garnish of scallions, crispy garlic, fish sauce, and freshly grated pepper
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i miss my mom
whenever iam sick... lugaw and arroz caldo is there...with chicken ...huh...you will be healed
Everytime I have a fever, I'll just eat a lot of Arroz Caldo and my sickness won't take too long. I put a lot of ginger and calamansi🤤🥰 So yummy😍😍 Thank you Sir, for sharing☝️🏼👋🏼
This is what I meant by the chicken noodle soup thing (in America).... when you're sick, this is the go to meal for me and my fam
If I do arrozcaldo, I go extra! I boil 2-4 kilos of chicken bones to make chicken stock. I'll use chicken stock instead of water in making the arrozcaldo. Usually I wouldn't put chicken bouillon anymore. Taste is better for me that way! Plus you get to have chicken stock for other dishes in the future. I also use a centrifugal juicer for the ginger to extract just the ginger juice. Good job on the Arrozcaldo!
I appreciate the love you put into the food. Yes, chicken stock is the way to go and I would do the same. Sometimes I use the store box stuff when I'm feeling lazy. I use the chicken bouillon to save money. I really like the centrifugal juicer idea. I'll have to look into that. Thanks for the comment!
Wow. I love Aroscaldo so much. You explain it like you are pinoy.
Well, I'm mestizo. Watch my other videos. I think i talk about it
That arroz caldo is a certified comfort food, so yummy haha! Btw, I used to cooked that with lemon grass and put malunggay leaves, delicious!
Oh wow!
loved eating this especially during rainy szn tho... 🌧️
Winter time food for us as well
That's a really good take on a filipino classic! Now I know what I'll ask my mom to cook when I go visit her. 🙂
It truly is a classic
Love the story bout the ginger. Brought back almost the same memory 😂.
My comfort food 🍲💕
This reminds me of my mother. There is always Love in every bowl that she cook. Salamat Mom ! ❤️🇵🇭
Mine too!
@@TheDadBodChef ahh you missed its partner.. the tokwa't baboy with toyomansi sauce side by side with lugaw is heaven...
Sarap lalo na sa tag ulan
Or snowing in Alaska lol
Wow... Yummmy
Rainy day food yummy
Yes it is
Cool dad, making yummy arroz caldo, love that too! Just soup for the soul.
It truly is
@@TheDadBodChef glad that you appreciate it. Simple yet yummy, specially rainy or cold season. Best served hot.✌️☺️♥️🇵🇭
@@rosalynmarulas6376 glad you appreciate the cool dad 😎🤣
Easy to follow how to cook Arrozcaldo ,I am going to make now thank you 😊
Thank you. We tried to keep it simple
I always enjoy your cooking videos! This dish looks delicious and amazing. Thank you for the cooking inspiration.
Thanks, Helen. I hope you give one of my recipes a try and give me feedback
Yummy... I really love arroz caldo.
Me too!!
Wow looks yummy
Thank you 😋
This is great for those cold Alaskan winters
#facts
Wow masarap yan👏👏👏👍lugaw is essential😁
hindi essential ang lugaw pero ang pagkain ay essential..grabe lugaw na nga lang kakainin ng tao na-harass pa..taba talaga ng utak ng ibang employado ng gobyerno
Hallo sir your so good cooking Philippines dish I always watching and support you keep it up and gobless always 😍😍 I love your dish because my mom Pilipina and my mom always cooking for me Philippines food so delicious 😍😍
Thanks so much for watching and supporting the channel
Welcome sir
Wow that lugaw is yummy. Looks like your an expert in Filipino foods mate. Enjoy 😊
thank you
@UCzIAwq-GSRrZ8AEiNaeWdHw to make it easier for you.. lugaw is general term for arroz caldo and goto... the difference between arroz caldo and got is arroz caldo is more presentable (spanish-inspired) and yes, it really and originally chicken.. and you should put "kasubha" to have a distinct yellowish color.. or you can put saffron if you can afford it, instead.. lols!
goto is the pinoy version of arroz caldo, it doesn't need kasubha .. use beef innards and it is plain as possible because that's what we are.. we filipinos don't want to waste anything and to put a use to those innards while craving for arroz caldo we innovate and create our own version..
The main ingredient in arroz caldo is the RICE. Use a new and fragrant rice. I dont use garlic. My ginger is julliened and everybody is encouraged to eat the ginger- it is anti- inflammatory. Use fish sauce and bit of salt & pepper. Cook chicken thorougly. Add unwashed rice. As long a you know where you bought your rice, you can safely use it unwashed. Slowly add water and intermittently stir the pot to release the starch- like cooking rissoto. Make it soupy. If the rice has bloomed then it is cooked. Serve with browned garlic, shiracha and lemon on the side. Enjoy!
that rissoto tip is money. thanks. I was thinking of other techniques to try like toasting the rice, but that wouldn't be the correct taste. I'm a big fan of garlic, so i put it in - not just as a garnish. But the julienned ginger is still too much for me. Try mincing it with a microplane - once you try it - you won't go back. It gives so much more ginger flavor to the broth. thanks for the comment!
My comfort food🥺🥰 My Mom used to cook it specially when typhoon season in the Philippines😄. Been a long time since my last bowl🤔 have to try this recipe. I suddenly crave for it!!!😂
It brings fond memories back to me too, but now with my family. Enjoy! Let me know how it turns out.
Good on you cousin! Can't wait to visit you & have a taste of your delicious food.
Hey Cuz! Thanks for watching. And yes, I'll cook for you whenever you can come visit
Arroz caldo is not only eaten when someone is sick, it can be also a perfect winter food for some Filipinos abroad. We also eat it during Meriendas (afternoon snack) or it can be eaten any time of the day. It is less expensive but filling comfort food.
Did I say only?
@@TheDadBodChef I am only implying that Arroz Caldo can be eaten on other occassions other than someone being sick.
@@rosannehernandez2514 true. I agree with you. In the video I was just sharing what it had meant to me and my family
Weird to put fish sauce that early though. I will give it a try next time. I love ginger…more ginger more delicious
I usually put it after I put the chicken in, but I was trying to deglaze the pan with it. If I were to film this over again, I'd put the chicken first, then the fish sauce. When I make sarciado or sinigang, I put the fish sauce in that early.... makes a difference to me
Yeah I actually put the fish sauce last, as in after the whole thing is cooked, otherwise your house will smell lol! It does look good though, great job!
@@HappyKat9 True, that's why i always have it on the side for those who want more. And yes, the house will smell. I've done this technique with other dishes and I just applied it here as well. However, for arroz caldo I usually put it in after the chicken - but we were filming and I just went with it. I understand what you are saying, but there are many ways to cook food. I just want that fish sauce to be part of the saute process
Watching and enjoying your very impressive cooking video about our Arroz Caldo.
Thank you. Please check out all my videos if you get a chance. I've made a few Filipino food videos... hope you get a chance to watch those
Mmm love to eat arroz caldo during cold weather chef.
Me too!
Subscribing now. Gonna binge on your videos tonight
Hey, thanks! I appreciate it
Yummy...my rainy day food❤
It's one of my favorites
when you did the crispy garlic, you can add water mid cooking to avoid burning. also, i prefer to add sticky rice and use old cooked rice or soften uncooked rice by soaking it few hours or overnight. i also prefer salted egg dipped in diluted vinegar. ill match it with tokwa't baboy dish or just plain crispy tainga ng baboy. true comfort food.
I try my best to avoid mixing oil and water - that is why i cook it low and slow. Thanks for the tips. I appreciate the coment.
@@TheDadBodChef well, there's a technique to make it safe.
Looks good and you made it look easy.
Thank you. It's a little work, but worth it
yummy
mmm...I'll try this recipe first. thx Noel!
Thanks Ralph. This is a good one to start with. Don't be shocked by the smell of the fish sauce at first.... the flavor it brings when all is said and done is what you're looking for.
Hmmm...! My dad hates the hard boiled eggs on arroz caldo so, i do the egg-drop style, then add saffron before turning off the stove. It taste good actually. Then I give him side dishes like, deep-fried tofu and boiled pork ears in spiced vinegar and chilli garlic oil to taste. I recommend for you to try this, too.👍👍👍
That's what's cool about cooking.... make it the way you and your family likes it. My family likes it like this. But those are good ideas I should try
Hmmm comfort food especially for the dudes rinsing out the hangover. Approved!👍 You can also add a dash of powdered black peppers. I liked the minced ginger as I had the same idea, coz I use minced ginger on a chicken adobo.👌
Mincing is definitely the way to go. I will never go back to ginger matchsticks or slices
@@TheDadBodChef Try it on Chicken Adobo, you'll never taste the ginger but the slow burn build up. Adds another layer of spice than just peppercorns.👌
It just depends on the spice tolerance of your family or anyone else who's tryin' it. 😁
@@-A.R.A.D- I'll have to give that a try. I've never put ginger in adobo, but it's worth experimenting once
@@TheDadBodChef There is also a variant with the normal matchstick cut ginger, though I haven't tried coz I prefer the minced type, so I can eat the ginger and enjoy the health benefits.(personally I don't like the flavor of ginger but due it's health benefits I'll take it) Good day and enjoy tryin' 'em out.
you can do this with Ox Tripe, but chicken taste good too
Interesting
nakow, sarap nyan! masustansya pa❤️
yes, delicious and healthy
That looks good!! Yummy!
thanks!
My favorite almusal
Yes! Sarap naman!
thanks
VIVA FILIPINAS 🇵🇭🇵🇭🇵🇭
I was wondering what to make for dinner. I cheat by using leftover rotisserie chicken. Cuts a little time off and the chicken won't go to waste. Keep up the good work. Oh by the way my kids hate biting into a big piece of luya😂
Hey, I use left over rotisserie for my Munggo beans and Arroz Caldo too. Make everything count! And yes, who wants to bite into those big pieces of ginger lol? Thanks for dropping a comment. Much appreciated.
Sarappp
yes it is - very tasty - thank you
My favorite,. I love you made it perfect. New subscriber here. God bless.
Thanks so much! 😊
an sarap naman nyan chef😋😋
thanks!
Do Lomi next or batchoy 😊
Okay. Next time
I think if you want a kalamansi, find or buy a kalamansi tree, its very convenient.
I can consume the whole pot if you ask me...❤️❤️😊
Honestly, so can I lol
Wow that looks yummy. Looks like your an expert in cooking Filipino foods mate . Enjoy 😊
thanks
He cooks Filipino food for many views...for the benefit of his channel
@@kikz3noble997 do I? Or have I been cooking Filipino food for 25 years?
Actually many Filipino moms do mince the ginger or remove it when cooked if a child is going to eat it. You are not alone. Hehehehehe. Children hate accidentally eating the ginger.
I used to gag a bit if I ever ate those ginger pieces as a child. As an adult I can tolerate it now.
Yes, I can tolerate it. But to me, it's part of the love I put into my food. It includes the effort
But thanks for letting me know I'm not alone on this one lol
use malagkit rice...its better😍😍😍
Aghhh I’m now craving for arroz caldo,man. I am on a lockdown in shanghai, and I have my last batch of chicken for curry tomorrow. This is torture
Chicken curry is a good call too
Lugaw.. sarap.. Comfort food.
Yes
Comfort food in Japan is "ramen". In the Philippines, it's "lugaw" or arrozcaldo.
It really is
Kasubha (banana flower?), gives the dish its yellowish color. Also known as poor man’s saffron.
Half and half of regular rice and sticky rice makes a richer “Lugao”
i guess i cheat and use chicken bouillon - it still makes it a yellowish color
Why brine the chicken to make it moist.first time I have seen it done that way.thank you.but will try next time I cook arroz caldo,all time favorite...You should make some vegetable egg rolls and fried tofu with vinegar dipping on the side..
I started doing this a few years back. Sometimes the sabaw (broth) and everything else had plenty of flavor, but the chicken just taste like boiled meat. I wanted to ensure every bite had flavor. I do this with tinola as well. Only with adobo I don't brine or marinate
When you sautéed the chicken, the pan was crying for more oil hahahah but you put lots of oil in frying garlic hahahaha.
I was bathing it in patis, garlic, onion, and luya lol
🥰🥰 Deeelicious🥰🥰
so dang delicious!!
Hey Dad That Was a trumedes Snacks For Me I Love It
New Subscribers Here
Thanks for subbing!
Other way to peel ginger is by using teaspoon...
I actually wanted to show that, but we cut it out. It's a great technique
I see kalamansi now at Walmart.
I'll go look. Thanks
Just missing one key ingredient KASUBHA which adds color, its like safron.
Can u try sisig sometime?
I'm still working on that recipe
@@TheDadBodChef awesome Noel...also try papaitan please.
@@royperez8965 I need to learn that from my mom. One of my favorites
malagkit variety of rice is better for lugaw or arroz caldo
that's true, but I cook what I have on hand and it still is yummy
Next time cook DINAKDAKAN
Yum. But I just use liempo, not the face and ears
How long you stayed in the philippines, you learned cooking filipino dish. Just asking thanks
I only went balikbayan once in 1988. I learned here in the US. I never knew if I did it the authentic Filipino way. I just did it my way.... pretty close and it taste great... in my opinion.
@@TheDadBodChef Try to make benignit for holy week is so yummy. thanks
@@mariamoreno9903 I've never made that before. I'll give it a try
@@TheDadBodChef Good Luck!!!
When i cook arrozacaldo i add saffron or kasugba in tagalog and im using sticky rice than jasmine rice this food ia ussually serve to a person who was sick
Every time one of my kids are sick, I do the same
Kasubha
@@user-wz5mq7eh7v rigth
@@TheDadBodChef sir try to cook kinalas watch featr he cooked it rigth it is very delicious noodle soup and unknown or underated filipino food
Ginger is Luya
lol - I know now.
Just add some ground black pepper
Is there any left?
sorry sorry
Arroz caldo doesn’t equate chicken noodle soup though. Arroz caldo equates more of the rice porridge
Sopas is more chicken noodle soup. But I meant it in a way that you eat it when it's cold or when you're sick(or at least that's what it meant to me)
As i know may be im wrong arrozcaldo, lugaw and gotto, is different from each other by the meat that use to it arrozcaldo is chicken soup base, lugaw is mostlikely pork bones and fats gotto is beef tripes can use pork isaw sometime with blood
I always thought lugaw was just chicken broth without the meat and arroz caldo has chicken meat in it....but I could be wrong.
@@TheDadBodChefCorrect. Lugaw is essentally just plsin rice porridge whether in a chicken broth base or just salt / patis flavored.
Arroz caldo will always be with chicken meat and goto with beef tripe.
A variation called gotong batangas is made from a mix of beef innards with no rice at all.
@@TheDadBodChef manny people specially phil am dont know the real deal in filipino food they called valencia as turon it is wrong turon is made of mung beans wrap in lumpia wrapper, valencia is made of banana thats the correct name of it im a filipino living in the phil. hope to see you cook some underated filipino food that was not known internationally like the soup kinalas it is more delicious than the beef nooddle soup of chinese, hamonado, relienong pusit or stuffed squid and relienong bangus, mechado there are manny food that was not or underated here in ph but delicious
What is your favorite underrated food of the Philippines?
@@TheDadBodChef relaynong pusit, the squid is stuffed with onions, shrimp, squid, singkamas or turnip, with ground meat. family secret reciepe cooking in slow and low fire the squid is became tender
It's better to not put knorr Powder ^^
True - chicken stock would be the way to go instead of water and powder, but this is the cheaper and easier way.
How did you know all these pinoy foods you cooking? 😳 Are you a fil-am? 😳
Yes. I'm Mestizo. I grew up eating this food. I've changed some recipes to make it the way I like it and I want to show my children how to cook it. It's their comfort food
Oh oh nooooo! Did she just NO?
?
what's your ethnic background?
Mestizo
@@TheDadBodChef ok tnx
You're welcome
why isn't the rice washed?
It is
good!👍😀
Omg you didn't wash the rice
it isn't necessary to wash - makes the sabaw more starchy and thick
Arroz Caldo is not uniquely Filipino. The name alone is already foreign and so many Filipino do not know what is Arroz or Caldo.
Facts