Arroz Caldo
A cozy Filipino chicken and rice soup with ginger, garlic, and crispy toppings, perfect for chilly mornings or as a comforting dish.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 4 pieces bone-in chicken thighs or drumsticks
- 1 cup plain white rice or sticky rice
- 1 medium onion, chopped use wonky bits from the fridge if needed
- 5 cloves garlic, minced use lots for crispy topping
- 1 thumb-sized ginger, sliced slice thick for stronger flavor
- 2 tablespoons fish sauce can substitute with salt if needed
- 4 cups chicken broth or water broth gives a richer flavor
- 2 tablespoons cooking oil for frying
Toppings
- 2 tablespoons scallions, chopped
- 2 tablespoons crispy garlic for sprinkling on top
- 1 piece hard-boiled egg (optional)
- 1 piece calamansi or lemon (optional) for squeezing on top
- 1 handful chicharron bits (optional) for extra crunch
Instructions
Cooking Steps
- Heat cooking oil in a pot and fry minced garlic until golden and crispy. Scoop some out to use as topping.
- Add chopped onions and ginger to the pot and sauté until soft.
- Add the chicken pieces and brown them for a few minutes to enhance flavor.
- Stir in the rice until it’s coated with oil and flavor, then pour in the chicken broth or water.
- Season with fish sauce or salt and bring to a simmer, stirring occasionally.
- Cook until the chicken is done and the soup has thickened, about 30 minutes.
- Taste and adjust seasoning as needed before serving hot with toppings.
Notes
To avoid overcooking the rice, monitor the simmer time if you want leftovers. Adding ginger can elevate the flavor, and a mix of sticky and regular rice can improve texture. Leftovers thicken, so reheat gently with water.