I had the same reaction as wonderwab - the ingredients looked so promising, yet the result was so bland. And a ton of work! Why then the high rating? I served this to my neighbor who emailed me this message afterward: "Do it again! This recipe is definitely a keeper. Munch, munch, munch..." A chaqu'un son gout?
Filipino Arroz Caldo
creamcheese Posted: 09/04/12
muffeeeeeeee Posted: 09/12/12
This was simple and yummy. I had real questions in my mind about whether I'd like the egg in it, bit the texture was perfect going with the porridge-like consistency. I used the leftover meat on a rotiss chicken and its whole carcass to make the broth, which was flavorful and easy to make earlier in the day so that dinner came together in less time that evening. I did up the ginger etc to amp the flavor. It's a nice, simple, comforting dish I'll make again in the winter.
Jesspatsy Posted: 09/16/12
This was good very tasty, and the hard boiled egg went along great. It WAS a lot of work for a result that I feel could be achieved with a few shortcuts. I also couldn't find saffron for less than $20, so instead I used some turmeric for color. Even without the saffron, the flavor was delicious!
krbelding Posted: 01/18/13
I thought this was really good. I did cheat, however, and use bought chicken broth. It cut down a lot on the prep time.
Danacook1 Posted: 08/27/12
Way too much work for this recipe. I enjoyed the flavors, but I didn't make with chicken on the bone so it may have been missing a little extra flavor. It was tasty, but I don't think I will put in the effort another time.
wonderwab Posted: 09/01/12
Meh. This recipe took a long time (almost 2 hours) to make, and the end result was bland and generally unappetizing. I love all the flavors involved- saffron, ginger, cilantro- but it somehow ended up with very little flavor. I did follow the recipe exactly, cooking the chicken on the bone (which had a weird texture after cooking). This recipe is going on the 'do not make ever again' list
liafinney Posted: 02/07/13
I agree with others that this was a bit bland, but having spent time in the PI and Guam, I think the "missing element" is just plain vinegar! Vinegar is used extensively in those cuisines (probably as a preservative originally), so I splashed a goodly amount on it, tasted, added a bit more and served it to rave reviews. Used my own chicken stock as well, so that cut down on cooking time. Served with snow peas that I added to the pan (gotta love one-pan meals!) and allowed to steam for a few moments off the heat.
lizardstew Posted: 09/30/12
Like other reviewers have said, this takes a long time and I didn't think the results were worth it. It wasn't as flavorful as I thought it would be and I didn't like the fish sauce at the end. (I cook with fish sauce all the time but this was just too much without enough time for it to "blend.") I did enjoy the texture of the egg, though.
messychef Posted: 09/11/12
I didn't have to go to the trouble to make the broth since I had some frozen turkey stock on hand. Since the other reviewers said it wasn't terribly flavorful, I used more ginger, garlic, and saffron. It was AWESOME! I would definitely make this again.