Arroz Caldo
A comforting Filipino chicken and rice porridge, perfect for soothing cravings or warming up on a cold day.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 4 pieces Bone-in chicken thighs or drumsticks For ultimate flavor
- 1 cup Rice Jasmine or glutinous rice for silkiness
- 5 slices Fresh ginger Sliced into coins
- 5 cloves Garlic Minced or sliced
- 1 piece Onion Chopped
- 1 tablespoon Fish sauce Optional for umami
- 4 cups Chicken broth Or water if necessary
- 1 pinch Saffron or turmeric Saffron for a fancy touch, turmeric for budget-friendly option
- to taste Salt & pepper Use according to preference
Garnishing
- 2 pieces Green onions Chopped
- to taste Fried garlic For crunch and flavor
- 1 piece Boiled egg Hard-boiled or jammy yolk
- 1 piece Lemon For fresh squeeze
Instructions
Preparation
- In a hot pot with oil, brown the chicken pieces until golden.
- Remove chicken and set aside, leaving the bits in the pot.
Cooking Rice and Broth
- In the same pot, sauté onions, garlic, and ginger until fragrant.
- Add the rice and stir until slightly clear.
- Pour in the hot chicken broth and bring to a simmer.
- Stir occasionally and simmer until creamy, adding water if necessary.
Finishing Touches
- Add ginger and saffron/turmeric and let bubble until chicken is tender and rice thick.
Serving
- Serve the arroz caldo in bowls, topped with a half-boiled egg and garnished with green onions and fried garlic.
- Squeeze lemon juice on top before serving.
Notes
Customize with toppings like crushed chicharron or chili for added flavor. Adjust the liquid based on your desired consistency.