Pressure Cooked Arroz Caldo is a quick recipe on how to cook arroz caldo. With the use of the your very trusted pressure cooker, you can reduce the cooking time considerably. This method of cooking is just a spur of the moment.
My mom was about to cook arroz caldo for our Sunday breakfast when I woke up. She already started simmering the pork leg bones in the pressure cooker and it just so happened that I took over the kitchen. Then, I remember this episode of Sorted Channel in YouTube about Pressure Cooker: 6 Dishes Tested by 2 Chefs about risotto cooked in the pressure cooker. So, I thought of why not cook the arroz caldo using the pressure cooker.
Tips
This pressure cooked arroz caldo uses pork leg bones for broth. I find this is one of the best part to extract that delicious mouthwatering flavor. I know arroz caldo should be made of chicken but pork bones is much more flavorful.
You can actually use chicken neck or wing tips instead of pork bone for the broth if you like. Just simmer these chicken parts until you get that oily yellow liquid. Discard the bony parts and use this as a broth.
If you are really in a hurry and don’t want to make the broth, you can totally skip it and cook this dish probably under 30 minutes. Of course minus the preparation time. However I totally recommend to not skip on this part.
I think the best part to use for arroz caldo is those parts of the chicken that is nearest to the bones. In my case I used chicken thigh and legs. My mom just chopped it to bite – sized pieces.
Again, you are probably wondering why use beef bouillon cube instead of chicken bouillon cube. This is just a matter of preference. Flavor wise, I like the taste the beef bouillon cube gave to a dish. However, you can use what ever bouillon cube you like. But of course not the shrimp or tamarind one. Is tamarind bouillon cube exist today? I don’t know.
If you skipped on the broth part, you can substitute it with water. Roughly 4 cups plus another 2 to 4 cups, depending on the consistency that you like. Another way to add more flavor is to actually add more chicken. It will probably compensate for the flavor of the broth.
For more porridge recipes just visit my Lugaw Recipes.
Ingredients
Broth
| 500 grams | Pork Leg Bones |
| Water for Boiling | |
| 4 cups | Water |
Arroz Caldo
| 3 Tablespoons | Olive Oil |
| 1 knob | Ginger, sliced into strips |
| 1 head | Garlic, minced |
| 1 bulb | Onion, finely chopped |
| 250 grams | Chicken, chopped |
| 2 cups | Glutinous Rice, rinsed once |
| 2 Tablespoons | Fish Sauce or Patis |
| 1/4 teaspoon | Ground Black Pepper |
| 2 – 4 cups | Water |
| Fish Sauce or Patis | |
| Ground Black Pepper |
Procedure
Broth
Place Pork Leg Bones in a pot and fill with water until the bones are submerged. Boil for 10 minutes and discard water. Rinse pork leg bones thoroughly. Place pork leg bones and water into the pressure cooker and cook for 1 hour. Set a side.
Arroz Caldo
Sauté ginger, garlic and onion in olive oil.
Add chicken and sauté until chicken turns slightly brown.
Add in the rice and season with fish sauce and ground black pepper. Sauté for another 5 minutes over high heat.
Transfer the mixture into the pressure cooker. Place 2 cups of water and bouillon cube. Pressure cook for 8 to 10 minutes.
Add more water if needed. Season with fish sauce and ground black pepper.
Pressure Cooked Arroz Caldo
Ingredients
Broth
- 500 grams Pork Leg Bones
- Water for Boiling
- 4 cups Water
Arroz Caldo
- 3 Tablespoons Olive Oil
- 1 knob Ginger, sliced into strips
- 1 head Garlic, minced
- 1 bulb Onion, finely chopped
- 250 grams Chicken, chopped
- 2 cups Glutinous Rice, rinse once
- 2 Tablespoons Fish Sauce or Patis
- 1/4 teaspoon Ground Black Pepper
- 2 – 4 cups Water
- 1 piece Beef Bouilon Cube
- Fish Sauce or Patis
- Ground Black Pepper
Instructions
Broth
- Place Pork Leg Bones in a pot and fill with water until the bones are submerged. Boil for 10 minutes and discard water. Rinse pork leg bones thoroughly. Place pork leg bones and water into the pressure cooker and cook for 1 hour. Set a side.
Arroz Caldo
- Sauté ginger, garlic and onion in olive oil.
- Add chicken and sauté until chicken turns slightly brown.
- Add in the rice and season with fish sauce and ground black pepper. Sauté for another 5 minutes over high heat.
- Transfer the mixture into the pressure cooker. Place 2 cups of water and bouillon cube. Pressure cook for 8 to 10 minutes.
- Add more water if needed. Season with fish sauce and ground black pepper.
