Arroz Caldo

On rainy afternoons, this rice porridge-our version of congee-is a much sought-after food, warming our bellies, and feeling as nice and comforting as a hug.

  • Required cooking skill level

  • 2-5
    persons serving
  • 60
    minutes + Preparation of chicken stock preparation time
  • cooking time


  1. 2 tbsp GOLDEN FIESTA Palm Oil
  2. 1/2 cup diced white onions
  3. 3 Cloves garlic, crushed
  4. 1/2kg chicken neck, back, wings, bone in
  5. 8 cups water


  1. 2 Tbsp white onions, chopped
  2. 3 Cloves garlic, crushed
  3. 3 Tbsp sliced ginger
  4. 1/4 kilo chicken wings and legs
  5. 1 Tbsp DATU PUTI Patis
  6. 1 1/2 cup malagkit rice
  7. 7 cups stock
  8. 1 Tbsp kasuba


  1. 1 egg, hard cooked and sliced
  2. 3 tbsp fried garlic
  3. 3 tbsp spring onions, sliced




  • 1. Make chicken stock: In a pot heat Golden Fiesta Palm Oil. Sauté onions and garlic. Add Chicken and water. Simmer for 45 minutes.
  • 2. Remove chicken from broth. Flake chicken meat, and set aside.
  • 3. In a pan, sauté onion, garlic, and ginger until fragrant. Add chicken flakes and chicken pieces. Season with Datu Puti Patis. Add maglakit rice, stock and kasubha. Simmer until cooked, about 25 minutes. If the rice is not yet cooked, add more chicken stock.
  • 4. Top with sliced egg, garlic and spring onions. Serve with Datu Puti Patis.
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