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( Chicken Rice Soup )

Chicken Arroz Caldo
( Chicken Rice Soup )


1 lb chicken, cut into serving pieces
1 tablespoon vegetable oil
3 garlic cloves, minced
1 medium onion, finely sliced
1 teaspoon fresh ginger, finely sliced
1 cup rice
7 cups water
2 tablespoons fish sauce (patis)
5 stalks green onion, finely sliced, for garnish
Salt and pepper, to taste


Serves: 7


In a large non-stick soup pot over medium heat, saute garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Add chicken pieces and fish saue and cook for another 3 minutes. Add rice, water and a little salt and pepper. Cover and simmer in medium low heat for about 40 minutes or until the consistency of a light ceamed soup has been reached. Stir occasionally while cooking. Correct seasonings to taste. Stir in a small amount of sliced green onions. If rice soup becomes too thick, add a little water to thin it a bit. Garnish individual bowl servings with sliced green onions just before serving.

Tips: If you prefer, sprinkle a little lemon juice on the soup. This will give a pleasant tartness to the dish.

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