Chicken Arroz Caldo
A comforting Filipino rice porridge made with chicken, ginger, and topped with various optional garnishes.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 1-2 pounds Chicken thighs or legs (skin on, bones in) Use skin-on for richer flavor.
- 1 cup Uncooked regular rice (short or medium grain)
- 1 big knob Ginger (peeled and smashed) Don't be shy with the amount!
- 1 medium Onion, chopped
- 6 cloves Garlic, minced Adjust to taste.
- 4-6 cups Chicken broth or water Use homemade broth for more flavor.
- 2 tablespoons Fish sauce or salt Adjust according to taste.
- 10 pieces Whole black peppercorns
- 2 tablespoons Oil (neutral) Do not use olive oil.
Optional Toppings
- to taste Scallions For crunch and color.
- to taste Crispy garlic bits
- 1-2 pieces Hard-boiled eggs Halved or whole, based on hunger.
- 1 lemon or calamansi Fresh, for squeezing Enhances the flavor.
- to taste Fried shallots
- to taste Chicharrón Optional for authenticity.
Instructions
Preparation
- Heat oil in a deep pot and add the smashed ginger. Cook until fragrant.
- Add chopped onions and sauté until softened.
- Stir in minced garlic and cook until golden.
- Add chicken to the pot and sear it until browned.
- Pour in the rice, stir until the grains shine.
- Add chicken broth or water to cover the mixture and bring to a boil.
- Season with fish sauce and whole peppercorns, then lower the heat to simmer.
- Cook until the chicken is done and rice softens, stirring occasionally.
- Remove bones from cooked chicken, shred the meat, and return it to the pot.
- Adjust seasoning with salt or fish sauce to taste.
Adding Broth
- Keep a pot of ginger-infused broth ready and add it when the porridge thickens.
- Gently stir to avoid over-mixing.
Serving
- Serve piping hot in bowls, topped with your choice of scallions, lemon, crispy garlic, and eggs.
Notes
Store leftovers in a sealed container in the fridge and add water when reheating as it thickens.