Arroz Caldo – Filipino Rice Soup

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  • 2 Chicken Breasts (cut in bite-worth pieces)
  • 3 cloves of Garlic (minced)
  • 1/2 Yellow Onion (chopped)
  • 1 Thumbs-worth of Garlic (julienned finely cut)
  • 1 to 1.5 cups of uncooked rice
  • Safflour (Kasubha) **Optional Item
  • Salt
  • Pepper
  • Olive Oil
  • Green Onion **Optional Item


  1. In a your stock pot, or Dutch oven, heat oil to a medium temperature
  2. Add garlic, onion and ginger to sautee in the oil
  3. Add the raw chicken in the pot and sautee until no pink shows
  4. Add enough water to the pot so that the chicken is fully submerged. Cook for 20 minutes.
  5. Add the uncooked rice in the pot
  6. Add as much water as desired to create the broth
  7. Season to taste with the salt and pepper
  8. Optional, add Safflour to taste
  9. Optional, garnish your bowl with a pinch of chopped green onion

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