Monday, June 7, 2010

Chicken Arrozcaldo (Lelut manuk)

I am posting this dish because my son Kim really likes this dish. He wants to learn how to cook it so that when he goes to Europe he will have a diet of Arrozcaldo :)

I remember when I was a young girl growing up in the Philippines, whenever one feels under the weather, this dish is the one that will cure everything. This is our answer to every sickness we feel. And sometimes, if we don't have chicken to put in there, we just put a simple egg. Of course, chicken is a lot tastier, but hey, it does the trick.


1/2 kilo of chicken (thigh fillets are the best if using chicken without bones, but preferably wings because it's a lot tastier) chopped into bite size pieces
2 tbsp cooking oil
1 head of garlic, minced finely
1 medium onion, chopped finely
1 tsp of minced ginger
1 - 2 tsp of fish sauce (salt can be used but does not taste as good as fish sauce)
1 cup raw rice (rinsed)
spring onions, sliced thinly
calamansi or lemon


  1. Heat oil in a saucepan.
  2. Add the minced garlic, cook until brown. Remove from the pan to be used as toppings later.
  3. Add the onions, cook until translucent.
  4. Add the ginger, stir.
  5. Add the chicken, and mix thoroughly.
  6. Add the fish sauce.
  7. Put the rice in and mix thoroughly again.
  8. Add water. Make sure it covers all the rice and chicken.
  9. Keep stirring until the chicken and rice are cook and tender. Keep adding water if you think it's getting dry.
  10. Check for seasoning.
  11. Then serve with the fried garlic, spring onions and some calamansi or lemon, pepper and extra fish sauce. Enjoy

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