Chicken Arroz Caldo With Jammy Eggs Recipe

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A typical Filipino dish that is quick to prepare and incredibly filling is chicken arroz caldo with jammy eggs. You can prepare a cheap, tasty rice and chicken dish in about 40 minutes by using a few easy techniques.

Filipino food is nose-to-table. Filipino cooking is bold and creative, presenting a Spanish-influenced perspective on Asian food that is stylish and engaging.

In this attention-grabbing meal, unusual ingredients like tamarind, bitter melon, pig, and calamansi are served alongside chicken, rice, and bananas.


4 tablespoons oil, divided
1 small onion, diced
3 cloves garlic, crushed, divided
1 (1-inch) piece fresh ginger, peeled and minced
1 pound chicken wings, split and tips discarded
3 cups chicken broth½ cup glutinous sweet rice
4 eggssalt and pepper, to taste
1 lime, sliced
1 green onion, sliced

In a big, heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Add 2 minced garlic cloves, 2 minced ginger cloves, and 1 diced onion. For five minutes, cook.


After stirring for two minutes, add the chicken wings.

Chicken broth wing and aromatics. Rice, stir, cover, and boil. Reduce heat to medium-low and simmer for 10 minutes, stirring periodically, until rice is done. S&P to taste.

Cook eggs while arroz caldo cooks. Bring water to a boil in a saucepan. Cook eggs for 6 minutes in boiling water. After 6 minutes, transfer the eggs to an ice bath. Peel chilled eggs before serving.

The remaining garlic is cooked in the remaining oil in a small pan until it is just beginning to brown. Heat has been removed; set aside.

Put the soup into dishes to serve. Jammy eggs, lime slices, green onions, and fried garlic are garnishes for each bowl.

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