In the final installment of our cooking series celebrating Filipino-American History Month, Sheila Baker presents recipes from Arroz Caldo.
Baker posted this recipe to the Facebook group 671 Guam Recipes in May 2019. Thanks to our partnership with the group’s founder, Sel Montagu, we are able to share these island classics with our readers.
Sheila Baker shared her Arroz Caldo recipe in May 2019 on the Facebook group 671 Guam Recipes.
Aros Cardo
material
- Peel 2 pounds of boneless chicken thighs, set aside, and cut meat into bite-size pieces.
- 1 cup sticky rice
- 1 cup jasmine rice or calrose rice
- 1 medium ginger (finely chopped)
- 5 garlic cloves, minced
- 1 medium onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons fish sauce
- 9 cups chicken broth or water
- 1.5 tsp sugar
- 2 teaspoons Lee Kum Kee chicken bouillon powder or 2 chicken bouillon cubes
- 2-3 lemongrass
- 2 tablespoons safflower or kasbah
Add the following seasonings to the chicken thighs.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
topping ingredients
- Thinly slice the green onion, soak in cold water and form into balls.
- Fried garlic flakes, store bought, fried garlic cloves or slices.
- hard boiled egg
- Chicharon is chicken thigh skin fried in its own fat.
- calamansi, lemon or lime
To tie lemongrass, remove the tips and root ends and peel off the fibrous outer layer of the stem. Tie the stems into a knot and place in the pan until ready to cook.
In a large pot, heat the oil over medium heat and fry the ginger, onion, and garlic until fragrant, then fry the onion and garlic until tender.
Add chicken and mix with fish sauce. Stir several times and cover the pot. Simmer in your own juices for about 5 minutes or until the outer layer is no longer pink.
Sheila Baker
Add the soaked rice and cook for 2-3 minutes while stirring.
Pour in chicken broth and/or water. Add lemongrass and safflower and bring to a boil. Reduce heat to low and cover. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Cook for 10-15 minutes or until the rice grains are puffed and soft.
Enjoy with your favorite toppings.
