Arroz Caldo with tokwa recipes - Shared recipe

Author: Raymond Woodard  

Rotisserie Chicken Arroz Caldo Recipe is my my other version of arroz caldo in which I used cooked chicken, instead of the usual raw chopped chicken Palabok congee topped with shrimp, boiled egg, and toasted garlic.

Rotisserie Chicken Arroz Caldo Recipe

Rotisserie Chicken Arroz Caldo Recipe is my my other version of arroz caldo in which I used cooked chicken, instead of the usual raw chopped chicken
Provided by: Vanjo Merano
Total time: 55 minutes
Cook time: 50 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 12

Ingredients:

• 1/2 rotisserie chicken or lechon manok (cut into serving pieces)
• 1 cup uncooked Jasmin rice
• 1 thumb ginger (peeled and julienned)
• 32 oz. chicken broth
• 2 cups water
• 1 medium yellow onion (minced)
• 2 teaspoons garlic powder
• a pinch of saffron (or safflower)
• 3 stalks scallions (chopped)
• 1 lemon (sliced crosswise)
• 3 tablespoons cooking oil
• Salt and pepper to taste

Nutrition:

• Serving Size: 4 g

How to cook:

1. Heat the oil in a large cooking pot.
2. Saute the onion until the texture becomes soft.
3. Add the ginger and garlic powder. Shake-in some ground black pepper. Continue cooking for 1 minute.
4. Put-in the chicken and rice. Stir fry for 2 minutes.
5. Pour-in chicken broth and water. Let boil.
6. Adjust the heat between low and medium. Stir. Cover while stirring every 5 minutes. Continue to cook for the next 35 to 44 minutes. Add more water if needed.
7. Add-in a pinch of saffron or safflower (kasubha). Shake-in some salt and pepper to taste. You can also use fish sauce as a replacement for salt. stir.
8. Transfer to a bowl. Top with a slice of lemon and some chopped scallions.
9. Serve hot. Share and enjoy!

Notes: Arroz Caldo - Kawaling Pinoy, Arroz Caldo or aroskaldo is a Filipino lugaw made of chicken and rice and flavored with fresh ginger, garlic, onions, and fish

Tags:

rotisserie chicken arroz caldo recipe arroz caldo chicken rice porridge chicken arroz caldo chicken rice porridge

Chicken Arroz Caldo

Chicken Arroz Caldo is a type of Filipino rice porridge wherein chicken slices are added along Duration: 6:41

Simple at Tipid Arroz Caldo

How to Cook Arroz Caldo (Rice Porridge with Chicken)ingredients:3 pieces chicken slices1 cup
Duration: 11:31

How to Cook Chicken Arroz Caldo [Lugaw Recipe Panlasang pinoy]

ArrozCaldoRecipe#LugawRecipe#Panlasangpinoy Ingredients :1/2 Chicken feet 1 cup Rice 1 Duration: 6:55

Arroz Caldo with tokwa

Provided by: Sheryl Roxas
Total time: 45 minutes
Cook time: 45 minutes
Yields: 8 servings
Cuisine: Filipino
Number of ingredients: 11

Ingredients:

• 1 1/2 cups white rice
• 5 cups water
• 3 cups chicken broth
• 1 whole chicken (chopped)
• 2 thumbs sliced ginger
• 3 cloved crushed garlic
• 1 small chopped onion
• 3 tablespoons patis
• 6 pieces deep fried tofu (extra firm, cubed)
• 1/2 cup green chopped onions
• 2 tablespoon cooking oil

How to cook:

1. Wash the white rice.
2. Heat the cooking oil.
3. Cook the ginger, garlic, and onion for 3 minutes.
4. Add the chopped chicken. Cook it until it turns medium brown.
5. Add the patis, rice, water, and chicken broth. Wait for it to boil.
6. Stir once in a while so that the rice will not stick on the botom of the pan. Cook this for 45 minutes until the consistency of the liquid becomes thick.
7. Top with cubed tofu and green onions.
8. Season with pepper and additinal fish sauce and chili flakes.

Notes: ARROZ CALDO | POSPAS RECIPE, How to Cook Easy Chicken Arroz Caldo#panlasangpinoy #chickenrecipes #yummy. Duration: 13:42

Arroz Palabok

Palabok congee topped with shrimp, boiled egg, and toasted garlic.
Provided by: Vanjo Merano
Total time: 65 minutes
Cook time: 60 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Filipino
Number of ingredients: 12

Ingredients:

• 1 cup rice (washed)
• 1 piece Knorr Shrimp Cube
• 10 pieces shrimp
• 1 cup chicharon
• 4 pieces eggs
• 1/4 cup tinapa flakes
• 1 piece onion (minced)
• 4 cloves garlic (minced)
• 1/4 cup toasted garlic
• 1/4 cup annatto oil
• 4 cups water
• Patis and ground white pepper to taste

Nutrition:

• Calories: 344 kcal
• Carbohydrate: 62 g
• Protein: 14 g
• Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 26 mg
• Sodium: 416 mg
• Fiber: 2 g
• Sugar: 2 g
• Serving Size: 1 serving

How to cook:

1. Boil shrimp in 2 cups water for 30 seconds. Set the shrimp aside. Save the water for later.
2. Heat annatto oil in pot. Saute garlic until it starts to brown. Add onion. Continue sautéing until soft.
3. Add rice. Cook for 30 seconds.
4. Pour water used to boil shrimp along with the remaining water. Let boil.
5. Add Knorr Shrimp Cube. Stir.
6. Add tinapa flakes. Stir occasionally and cook in low heat until the rice gets fully cooked and the texture becomes mushy.
7. Season with pats and ground white pepper.
8. Transfer to a serving bowl. Swirl some annatto oil on top and then top with chicharon, shrimp, toasted garlic, tinapa flakes, and green onions.
9. Serve hot. Share and enjoy!

Notes: Lugaw Recipe - Panlasang Pinoy, Instructions · Pour water in a cooking pot. Bring to a boil. · Put-in the rice. Continue cooking for 30 minutes or until the texture becomes thick, while stirring Missing: arroz | Must include:

Chicken Arroz Caldo (Chicken Rice Porridge)

Arroz caldo is a hearty Filipino soup served mainly as a snack.
Provided by: lola
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 12

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 (2 inch) piece fresh ginger, peeled and thinly sliced
• 2 ¼ pounds chicken wings, split and tips discarded
• 1 tablespoon fish sauce
• 5 ¼ cups chicken broth
• 1 cup glutinous sweet rice
• salt and pepper to taste
• 1 green onion, chopped
• 1 lemon, sliced
• 1 teaspoon fish sauce for sprinkling, if desired

Nutrition:

• Calories: 293.9 calories
• Carbohydrate: 24.6 g
• Cholesterol: 42.1 mg
• Fat: 14.9 g
• Fiber: 2.7 g
• Protein: 15.5 g
• Saturated Fat: 3.2 g
• Sodium: 1586.1 mg
• Sugar: 3.5 g

How to cook:

1. Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes. Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
2. Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot. Season with salt and pepper.
3. Portion soup into bowls and garnish with green onion. Serve with lemon slices and additional fish sauce, if desired.

Notes: Chicken Arroz Caldo (Chicken Rice Porridge) Recipe, This arroz caldo is a hearty Filipino porridge with chicken wings and rice in chicken broth, seasoned with onion, garlic, ginger, and fish sauce.