Why do we use water in the recipe for chicken arroz caldo?

This is because we are creating chicken broth from this recipe, and the best way to get that broth is to include chicken bones in cooking. So, if you prefer arroz caldo without the bones, cooking the chicken and the rice separately would be the way to go. Practically similar to making homemade chicken stock. Some would cook the chicken until the meat separates from the bones, discard the bones, and use the meat with the dish as is.

What is the best cooking temperature for cooking arroz caldo?

Use high heat when sauteeing, then adjust to medium heat after the chicken and water reaches boiling point. Continue to use medium heat until the rice is fully mixed and has created a thick soup and up to the end of cooking.

What makes arroz caldo yellow?

The yellow color of arroz caldo is from kasugba (safflower plant) which does not affect the taste of arroz caldo. Some others, I heard, use turmeric which I have not tried, for the reason that I felt turmeric has its distinct taste, unlike kasugba. Also, I am not accustomed to turmeric being in arroz caldo, that is all. Another coloring agent for arroz caldo is a pinch of saffron. I have tried them all, and I honestly do not use any coloring agent. I let my arroz caldo cook as it is and enjoy it.

2 Ways to Cook Chicken Arroz Caldo

Recipe for Chicken Arroz-Caldo

Print Recipe

Chicken and glutinous rice flour soup (malagkit as it is called in the Philippines). A comfort food that is made tasty by the abundance of ginger as its base.

Author: Magida
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Soup
Method: cooking
Cuisine: Filipino

Ingredients

Scale

1 kg chicken (cut into serving pieces)
1-1/2 cup malagkit rice
1 bulb garlic (minced)
2 medium-size onion (diced finely)
4 tbsps ginger (peeled and grated)
4-6 cups water
2 hard-boiled eggs (sliced)
salt and pepper to taste
4 tbsp fish sauce

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Instructions

Over medium-high heat, sautee ginger in cooking oil and stir until golden brown. Add the minced garlic and cook while stirring for another couple of minutes. Add onions and cook for an additional 4-5 minutes – just about when these three ingredients are cooked and mixed through.
Add chicken and stir again until the pink juices come out.
Add rice, and stir. Add water, let boil, and simmer until the rice is cooked through, adding more water, as necessary.
Add salt, pepper, and fish sauce.
Serve with hard-boiled eggs, sliced young onions, and fried garlic bits.

Notes

Above is the traditional way of cooking arroz-caldo.

The other option is to cook the glutinous rice separately until they are super soft while the chicken is being cooked with water, then add the rice and stir.

Find it online: https://feastfulfork.com/chicken-arroz-caldo/