Tag Archives: Filipino

Paleo Filipino “Arroz Caldo”

Paleo Filipino arroz caldo made with cauliflower rice

Everyone at my office is sick, recovering from being sick, or like me, fighting like hell not to get sick. That’s why I made Filipino arroz caldo for dinner. It’s traditionally a savory rice porridge with chicken, garlic, and ginger. I cooked a Paleo version using cauliflower rice, which is made by putting cauliflower florets in a food processor and pulsing until the cauliflower is the size of rice grains. My arroz caldo is inspired by Joshua Bozel’s recipe for Serious Eats and Mary J. Gines’s recipe for Fit Living Foodies.

Paleo Filipino “Arroz Caldo”


  • 2/3 cup canola oil (or coconut oil), divided
  • 12 cloves of garlic, minced (yes, 12!)
  • 1 medium onion, thinly sliced 
  • 1 tablespoon minced ginger 
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces 
  • 2 cups cauliflower rice 
  • 2 cups chicken stock 
  • 2 tablespoons fish sauce 
  • 1 tablespoon lime juice
  • 1 teaspoon ground black pepper
  • 4 green onions, thinly sliced

Heat 1/3 cup oil in small pan over medium heat. Add half of the minced garlic and cook until garlic turns light brown. Place garlic in fine-mesh strainer and drain. Then transfer to a paper towel-lined plate and set aside.

In a large pot or Dutch oven, heat the remaining 1/3 cup oil over medium-high heat. When the oil shimmers, add the sliced onion and cook for 5 minutes until soft but not brown. Next add the rest of your garlic and ginger and cook for 1 minute more.

Place chicken in pot and cook until no longer pink. Then add cauliflower rice, chicken stock, fish sauce, and lime juice. Bring to a boil and then lower heat and simmer for 15-20 minutes until it has reached your desired consistency. Add more fish sauce and lime juice to taste.

Ladle arroz caldo into bowls and top with green onions and fried garlic.

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Filed under Filipino food, Recipes, Savory

Food fails. Food saves.

After triumphantly declaring, “I think I finally know how to cook,” the food gods laughed, and I haven’t been able to make a successful meal since then.

Last week I had an epic food fail while making dinner for my husband and son. I was making a very basic meal that I’ve made dozens of times before–chicken adobo, steamed broccoli and white rice–and I got every single part of it wrong. My adobo was underseasoned, and the sauce had no depth. Worse still, I overcooked the chicken, so not only was the meat tasteless, it was dry. I left the covered pot of broccoli on the stove too long so instead of bright green, tender-crisp broccoli, I had barely edible mushiness. I couldn’t even handle using a rice cooker! I put too much rice in my small three-cup cooker and not enough water so it came out hard and undercooked.

Adobo has been called the national dish of the Philippines, and it’s the Filipino food that I make with any kind of regularity for my family. So I really hate when my adobo isn’t good, especially because it’s so simple. Put meat in a mixture of soy sauce, vinegar, garlic, onions and pepper, and slowly cook everything on the stove.

How could I get this wrong?

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Filed under Essays, Filipino food, Savory