Arroz Caldo
Arroz Caldo is a Filipino rice porridge dish infused with ginger, garlic, and chicken. It is a comforting and flavorful dish often enjoyed as a breakfast or during cold weather.
Ingredients - Serves 4
- Fried garlic - For garnish
- Lemon or calamansi - 1, cut into wedges
- Green onions - 4 stalks, chopped
- Hard-boiled eggs - 4, peeled and halved
- Chicken broth - 4 cups
- Rice - 1 cup, uncooked
- Fish sauce - 2 tablespoons
- Onion - 1 medium, chopped
- Ginger - 1 thumb-sized piece, peeled and minced
- Garlic - 4 cloves, minced
- Chicken - 1 lb, bone-in, skin-on, cut into serving pieces
Let's Get Started
- In a large pot, heat some oil over medium heat.
- Add the minced garlic, ginger, and chopped onion. Sauté until fragrant and onions are translucent.
- Add the chicken pieces and cook until lightly browned.
- Pour in the fish sauce and stir to coat the chicken.
- Add the uncooked rice and stir for a few minutes to toast the grains.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover the pot, and let it simmer for about 30 minutes or until the rice is fully cooked and the chicken is tender.
- Remove the chicken pieces from the pot and shred the meat. Discard the bones and return the shredded chicken to the pot.
- Season with salt and pepper to taste.
- Serve hot in bowls, garnished with halved hard-boiled eggs, chopped green onions, fried garlic, and a squeeze of lemon or calamansi juice.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 8g
- Carbs: 50g
- Protein: 20g
- Sodium: 800mg
- Sugar: 2g
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