Rotisserie Arroz Caldo

This is a tasty way to jazz up leftover rotisserie chicken. Adapted from the Chicken Arroz Caldo recipe in  Philippine Recipes Made Easy. I’ve found peeling and freezing fresh whole ginger very convenient – I just grate what I need when cooking.


1 Tbsp oil (coconut oil for Paleo)

3 cloves garlic, minced

1 medium-sized onion, finely sliced

1/2 to 1 tsp grated fresh (or frozen) ginger

1 cup uncooked rice

2 Tbsp fish sauce

6 cups water

2 cups (or more) leftover rotisserie chicken, shredded

green onion, finely sliced

salt and pepper

lemon wedges, optional


Rinse rice in colander over running water. Drain and set aside.

Heat oil in a large pot over medium heat. Sauté garlic in oil for 1 minute. Add onion and sauté for another minute or two. Add ginger, rice, and fish sauce, and stir for another 2 minutes before adding water. Bring to a boil and simmer covered for 30 minutes, stirring occasionally.

Add shredded chicken, stirring well. Continue cooking for about 10 more minutes, or until chicken is heated through and desired consistency of rice is reached. Season with salt and pepper.

If desired, stir in a small amount of green onion and/or garnish with more green onions before serving, and serve with lemon wedges and fish sauce on the side.



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