Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Coconut Arroz Caldo with chicken, served with fresh coriander
Rich coconut chicken rice soup with a hint of lime

Coconut arroz caldo

Author: Flavelo
Recipes Soups
This Arroz Caldo version brings the best of the tropics: the silkiness of coconut milk meets the heat of ginger and acidity of lemon. While the classic version is more savoury-meaty, the coconut version opens up a richer, sweeter, yet piquant dimension. It's like the love child of a rice pudding and a chicken soup.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Wok or deep frying pan
  • Wooden spoon
  • Lemon squeezer
  • Chopping board

Allergen Information

⚠️ Fish (if fish stock is used)
⚠️ Celery (if stock contains it)

Instructions

1 ✓

Prepare the ingredients: dice the chicken, finely chop the onion and garlic, grate the ginger.

Tip: The fibres of grated ginger almost melt into the soup, so you will taste it in every spoonful.
2 ✓

Heat the coconut oil in the saucepan. Fry the onion, garlic and ginger for 2-3 minutes until fragrant.

Tip: Coconut oil withstands high temperatures and provides a base for the tropical flavour profile.
3 ✓

Throw in the chicken cubes and fry until white. Add the rice and toss to coat grains in the oily-spicy base.

Tip: Pre-frying the rice prevents it from disintegrating too soon.
4 ✓

Pour over the stock and coconut milk. Bring to the boil, then lower heat and simmer slowly for 20-25 minutes until rice is soft and soup thickens.

Tip: The fat in coconut milk forms an emulsion with the starchy liquid, making the texture truly velvety.
5 ✓

Finally, season with salt, pepper, and squeeze in the lemon juice. Serve sprinkled with fresh coriander.

Tip: The acidity of lemon juice 'cuts through' the richness of the coconut milk, balancing the flavours.

Recipe FAQ

Can I use coconut cream?
Yes, but it is fattier, so dilute with water, or use at the very end of cooking to enhance creaminess.
What fish stock?
Although the recipe says so, it is perfect, even more common, with chicken stock. Fish stock gives a more intense seafood flavour.

Ingredients

  • 400 g Chicken thighs (filleted, diced)
  • 200 g White rice (short grain)
  • 1 unit Red onion
  • 3 cloves Garlic
  • 1 cm Fresh ginger
  • 200 ml Coconut milk
  • 2 tbsp Coconut oil
  • 1 l Stock (fish or chicken)
  • 1 tbsp Fresh coriander (chopped)
  • 1 pinch Salt
  • 0.5 tsp Ground pepper
  • 1 tbsp Fresh lemon juice