Pick of the Month


Arroz Caldo

Filipino version of congee made of chicken and 2 types of rice - a comforting dish during the rainy season

Preparation Time: 00:40
Cooking Time: 00:25
Servings: 6-8


2 tbsp oil
1 tbsp garlic
1/4 cup onion
1/4 k chicken cut into serving pieces
1 cup ordinary rice soaked in water for at least 20 mnutes
1/2 cup malagkit rice soaked in water for at least 30 minutes
8 cups water
4 11g MAGGI Broth Cubes, Chicken
sliced spring onions


1. Heat oil, sauté garlic and onions until limp. Add chicken and cook until it changes color.
2. Stir in both types of rice and cook for 2 minutes. Pour in water and bring to a boil.
3. Add the MAGGI Broth Cubes and simmer until rice is fluffy and fully cooked, about 20 minutes, add water if necessary.
4. Top with sliced spring onions if desired.


Carbohydrates (g):33
Protein (g):6
Fats (g):5

Good to Know:

Carbohydrates like pasta and rice should always comprise 50 - 70% of our daily meals to provide for the much needed energy for the day.

Cook's Notes:

For variations you can also top your arroz caldo with fried onions, toasted garlic or chopped chicharon.