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Rotisserie Chicken Arroz Caldo

Rotisserie Chicken Arroz Caldo

⏱ Prep: 5 min ⏱ Cook: 50 min

Ingredients

  • 1.5 rotisserie chicken or lechon manok (cut into serving pieces)
  • 1 cup uncooked Jasmin rice
  • 1 thumb ginger (peeled and julienned)
  • 32 oz. chicken broth
  • 2 cup water
  • 1 medium yellow onion (minced)
  • 2 tsp garlic powder
  • 0 saffron (or safflower)
  • 3 stalks scallions (chopped)
  • 1 large emon (sliced crosswise)
  • 3 tbsp oil
  • 0 Salt and pepper to taste

Instructions

  1. Heat the oil in a large cooking pot.

  2. Saute the onion until the texture becomes soft.

  3. Add the ginger and garlic powder. Shake-in some ground black pepper. Continue cooking for 1 minute.

  4. Put-in the chicken and rice. Stir fry for 2 minutes.

  5. Pour-in chicken broth and water. Let boil.

  6. Adjust the heat between low and medium. Stir. Cover while stirring every 5 minutes. Continue to cook for the next 35 to 44 minutes. Add more water if needed.

  7. Add-in a pinch of saffron or safflower (kasubha). Shake-in some salt and pepper to taste. You can also use fish sauce as a replacement for salt. stir.

  8. Transfer to a bowl. Top with a slice of lemon and some chopped scallions.

  9. Serve hot. Share and enjoy!