What's Cooking: Rotisserie Chicken Arroz Caldo

Sunday, December 18, 2016

Rotisserie Chicken Arroz Caldo

One of the side effects of moving from New York to Geneva is that I've become a far better cook. In New York, I lived alone and could have delicious soup from a variety of Asian countries delivered my door in half an hour, so there was little incentive to cook. Here in Geneva, where meals are double the price and not quite up to my expectations, I've gotten used to cooking regularly for me and my guy. I've been cooking quite a bit of Filipino food, in particular, since there are no Filipino restaurants here. This has resulted in bringing me lots of comfort while also slowly but surely converting my guy into a Filipino food lover.

His favorite so far has been my arroz caldo. Funny enough, despite having lived away from Manila for the past 10 years, I made arroz caldo for the very first time in Geneva. For some reason, I was convinced that it was tough to make, when it is actually ridiculously easy. It is especially easy if you happen to have some leftover rotisserie chicken on hand. Rotisserie chicken is such a yummy and easy dinner option so we have it at least once a week. As a result, we've also been having arroz caldo as a follow up dish pretty consistently. It's so perfect for the chilly winter weather, plus J loves it! The first time I made arroz caldo, J looked at me with wonder and said, "It's amazing—I think I actually prefer what you made with the leftovers to the original dish!"

The secret lies in using the rotisserie chicken carcass to make a flavorful broth for the arroz caldo. It's so easy, far healthier and way more delicious than preservative-packed bouillon cubes. If you'd like to try it for yourself, here's my easy peasy, handy-dandy recipe.

Rotisserie Chicken Arroz Caldo

Cook time: 1 hour 45 minutes
Serves: 2-4

Broth ingredients:
Rotisserie chicken carcass (bones and skin)
2 bay leaves
1 onion, cut in half
1 carrot, quartered
1 stalk of celery, quartered
3-5 cloves of garlic
Handful of peppercorns
2 liters water

Arroz Caldo ingredients:
Shredded rotisserie chicken meat
1 cup of uncooked jasmine rice
1 thumb of ginger, julienned
5 cloves of garlic, minced
1 onion, minced
2-3 stalks of chopped scallions, for garnish
Cooking oil (vegetable or olive)
Chicken broth
Salt and pepper to taste
Fish sauce
1 lemon, quartered


  1. Put all the chicken broth ingredients in a large pot, bring to a boil then turn down into a simmer. Simmer for at least one hour then strain the broth using a sieve.
  2. Heat oil in a large pot then saute the ginger, garlic and onion. 
  3. When the onion is soft, add in the chicken and rice. Season with salt and pepper. If your kitchen ventilation can handle it, you can substitute salt with fish sauce.
  4. Pour in the chicken broth and boil. If you don't have enough broth to cover the chicken and rice, add water.
  5. Bring to a boil then turn down to a simmer. Simmer while covered, coming back every 5 minutes to stir. Once the consistency turns thick and porridge-like, your arroz caldo is done (approximately 30-45 minutes).
  6. Serve with chopped scallions on top and a small dish of fish sauce with lemon on the side. You can also up the ante by adding a sliced boiled egg, fried garlic chips, crumbled chicharron and/or a dash of saffron as toppings.

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