Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Yellow Arroz Caldo
Yellow Arroz Caldo — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat the cooking oil in a cooking pot. Once the oil gets hot, put the garlic in and then cook in low to medium heat until the garlic turns light brown.
- Stir-in the onion. Continue to cook until the onion gets soft.
- Add the chicken. Stir and then cook for 3 to 5 minutes.
- Gradually add the yellow rice. Stir. Cook for 2 minutes.
- Pour-in the chicken broth and water. Stir.
- Add the onion powder, garlic powder, paprika, ground black pepper, and salt. Continue to cook in medium heat for 20 to 30 minutes. Cover the cooking pot and stir every 5 minutes or if needed. You can add more water or chicken broth if the liquid gets absorbed quickly by the rice. Add more salt only if needed.
- Transfer to a serving bowl. Top with green onions. Serve with lime or calamansi.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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