Arroz Caldo has always been a comfort food for my family. My children love it since they were babies. We like it for brunch especially when paired with crispy tofu and soy sauce or tokwa’t baboy. Sharing with you newbie cooking mamas this easy arroz caldo recipe that you can serve to your family anytime.

The ingredients are pantry staples so you do not have to worry at all. This can even be made for less than P100 for a family of four (or five like us), making it another P100 budget ulam idea.

You do not need to use malagkit or glutinous rice for this recipe. The ordinary rice or bigas that you cook at home is fine. Just soak the rice in water for about 2-3 hours prior to cooking to shorten cooking time.

You can use chicken breast fillet or any part of chicken you like but i usually choose breast fillets so that ill just cook and serve without worries about those small sharp chicken bones getting swallowed by my kids. I sometimes even flake the breast part if im in a hurry to feed the kids. I usually use boiled regardless of the chicken part. P.S. if you are on a budget, tinola cut is the cheapest chicken pieces you can get for the recipe.

Of course I added casubha (in english, safflower — check out this explanation on what casubha is if you are not familiar with it) to give the porridge a yellowish shade. I just season my own bowl with a dash of patis (fish sauce), a bit of calamansi, and a pinch of pepper prior to eating. Otherwise, the onion, luya, and garlic is enough seasoning for the children.

So newbie cooking mamas, check out the recipe below.

Quick and easy arroz caldo recipe

300 grams chicken pieces (you can use breast, breast fillet, or tinola cut)

1 medium onion chopped

2 cloves of garlic chopped

2 tbsp of thinly sliced ginger (more if one of your family members have colds)

1 cup uncooked rice or bigas (soaked in water for 2-3 hours prior to cooking)

3 cups chicken broth or water (you may have to add more depending on the consistency of your rice)

2 tbsp of coconut or vegetable oil

Casubha for color

Pinch of pepper

ADULT SEASONING: 1-2 tbsp of Patis or more depending on your taste

OPTIONAL TOPPINGS: spring onions, fried minced garlic, boiled egg, and calamansi.

1. Saute ginger, garlic and onions

2. Add in the chicken pieces (i usually pre boil my chicken) and cook until it is slightly browned. If this will not be served to babies or toddlers, add the Patis at this point. If it will be served to babies and toddlers then skip on the seasoning for the meantime.

3. Add in the uncooked rice and let it absorb the oils and juices of the sauteed chicken and aromatics.

4. Add in the pepper

5. Add in the water and bring to a boil.

6. Simmer and stir every three minutes until the rice is tender, and you have achieved your desired porridge consistency. Make sure to stir every now and then to prevent the arroz caldo from sticking in the bottom of the pot.

7. Add in the casubha and mix until the arroz caldo has a tinge of yellow color.

8. Once cooked separate a portion to be served to your toddler/ baby. Season for adult consumption accordingly.

9. Serve with desired optional toppings.

So there you have it, i hope you get to enjoy this easy Arroz Caldo recipe. Some use broth cubes to make this recipe richer in taste, but since this will be served to kids I decided not to put this ingredient in this dish.

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