Episode 1.5 Arroz Caldo | Chinese Influence on Filipino Food

This one is special for my Dad- I show you how to make Arroz Caldo with homemade chicken broth!

Arroz Caldo

Makes 8 servings

For Homemade Instant Pot Chicken Broth:

Ingredients

• 2 chicken legs + thighs

• 1/2 large onion

• 1 T salt

• 1 t peppercorns

• 2-3 bay leaves

• 8 cups water

• Various leftover greens from the fridge (I used baby bok choy and cilantro)

Instructions

1. In the instant pot, add 2 chicken thighs + legs, greens, the onion, salt, peppercorns, bay leaves, and 8 cups of water.

2. Cook for 20 minutes (manual), then 10 minutes natural release.

3. Strain all solids from the stock.

For Arroz Caldo

Ingredients

• 4 cloves garlic, minced

• 1/2 large onion, chopped

• A thumb or more of ginger, cut into large pieces

• 6 chicken wings

• 1 c rice

• 8 c homemade chicken broth

• 1/2 Tablespoon safflower

• Fried chopped garlic

• Patis/fish sauce

• Fried tofu puff

• Fresh lime/kalamansi

• Green onion

Instructions

1. Fry garlic in oil, then remove. Add onion and ginger pieces, and saute for 2 minutes.

2. Add the garlic and chicken wings back in, and saute for 3-4 minutes.

3. Add the safflower and rice, and stir.

4. Add chicken broth, lower heat, and simmer with cover, stirring intermittently.

5. Top with more fried garlic, patis, tofu, kalamansi, and green onion.