Description
Chicken Arroz Caldo (Chicken Rice Porridge) is a comforting Filipino dish made with tender chicken, fragrant ginger, garlic, and a rich broth. This hearty rice porridge is perfect for chilly days or when you need a nourishing meal. It’s simple to make, flavorful, and offers soothing warmth for the soul.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 lb (450g) chicken thighs, bone-in and skinless, cut into pieces
- 1 cup jasmine rice, rinsed
- 6 cups chicken broth
- Salt and pepper, to taste
- 2 tablespoons fish sauce (optional)
- 1/4 cup green onions, chopped (for garnish)
- 2 boiled eggs (for garnish)
- 1 tablespoon calamansi juice (or lime juice), for serving
Instructions
- Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until softened (about 3 minutes).
- Add chicken pieces and cook until browned on all sides.
- Stir in the rice, coating the grains with oil and seasonings.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally, until rice is cooked and soup thickens.
- Season with salt, pepper, and fish sauce (if using). Adjust to taste.
- Serve arroz caldo in bowls, garnished with green onions, boiled eggs, and a squeeze of calamansi juice.
Notes
- To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Warm on the stove or in the microwave, adding extra broth if necessary.
- Variations: Add spinach or kale for extra nutrition, or spice it up with chili peppers.
