Arroz Caldo Filipino-Style Recipe
This Arroz Caldo Filipino-Style is a very hearty and satisfying porridge made from rice and chicken. Pack with flavorful and aromatic from all the spices such as garlic, onion, ginger, roasted garlic with boiled eggs, and fried toasted garlic as a topping.
Equipment
1 large pot or dutch oven
Ingredients
- 1 pound chicken breast or any chicken cut
- ½ cup glutinous rice
- ½ cup jasmin rice or any white rice
- 2 tablespoons cooking oil
- 1 medium yellow onion sliced thinly
- 2 inches ginger sliced thinly
- 4 cloves garlic minced
- 8 cups chicken broth more if needed
- ¼ cup fish sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Other Toppings
- 4 large eggs hard-boiled
- ½ cup green onion chopped
- 1 whole lemon slices
- ¼ cup toasted garlic
Instructions
- Rinse the glutinous and jasmine rice several times until the water is transparent.
- In a large pot over medium heat, saute onion, garlic, and ginger until translucent. Then add the chicken, fish sauce, and black pepper. Stir and cook until the chicken has no longer pink.
- Add the rice and broth or water. Let it bring to a gentle boil and simmer until the rice is tender and the liquid has thickened, occasionally stirring to avoid burning the bottom. Adjust the seasonings accordingly. Serve with a garnish of green onion, boiled egg, and toasted garlic.
Notes
Recipe Notes:
- Using leftover rice. If you have leftover rice, it is perfect in this dish. If leftover rice is the only rice you are using, simply simmer it with less liquid since it doesn’t need a lot of water and is already cooked. If you are just adding it with uncooked rice, you need to add it after you boil and simmer the new rice.
- Cooked chicken. Either it is boiled, roasted, or rotisserie chicken from the store, sliced or shredded, and add them at the end of cooking, stir and cook until warm through.
- Storage. Allow the dish to cool down, transfer it to a bowl with a lid, and store it in the refrigerator for up to 5 days. Reheat in a microwave or saucepan until warm through.
Nutrition
Serving: 6gCalories: 326kcalCarbohydrates: 30gProtein: 25gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 179mgSodium: 2158mgPotassium: 508mgFiber: 1gSugar: 3gVitamin A: 294IUVitamin C: 5mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!