Home-made arroz caldo

The sun never came out today and there’s no sign that the rain will stop any moment. Yes, it’s (still) raining cats and dogs as I am writing this piece.

But if there’ any consolation for this weather, it’s got to be the arroz caldo I just had for lunch - very simple yet fully satisfying. Not shouting with the usual yellowish color but just the natural hue of sautéed ingredients – chicken pieces and liver. But I just had liver for this session for it’s more photogenic.

Arroz means rice and caldo, broth; so it’s just soupy rice. I haven’t tried making one myself, I just enjoy eating it. But based on taste and looks – it may just seem easy. Just sauté chicken pieces in garlic, onion and ginger then add chicken stock and/or chicken flavoured broth cubes. Add rice (sticky or even) but make sure that the rice-liquid ratio is more on the broth side. One can also add “kalawag” powder or turmeric to give more yellowish tint and hardboiled egg as garnish just like in most restaurants specifically Luna’s Arroz Caldo and Green Mango Fastfood.

But as this dish is very simple and recipes abound online, you might find yourself making some arroz caldo later; for dinner or lunch – depending wherever you are. Bon apetit!

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