Black Rice Arroz Caldo

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October 2, 2017

  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Yields: Serves 6 to 8


1 whole native chicken, in small cuts

4 tablespoons cooking oil

½ cup ginger, sliced diagonally

1 cup onion, sliced thinly

¼ cup garlic, smashed

1 cup black rice

2 liters water

8 tablespoons fish sauce

2 tablespoons calamansi juice

salt and pepper, to taste


Heat the oil, then brown the chicken pieces seasoned with salt and pepper. Add the ginger, onions, and garlic, then sauté for 5 minutes.

Add the black rice, then the stock or water. Gently simmer for 1 hour or until the chicken is tender enough. Season with fish sauce and calamansi.

Black Rice Arroz Caldo
(Featured in February - March 2017 Issue)

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