Arroz Caldo
Filipino savory rice porridge with chicken and aromatic spices
Ingredients
Instructions
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Sauté aromaticsHeat vegetable oil in a large pot over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
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Cook the chickenAdd chicken thighs to the pot and cook for 5 minutes, turning occasionally until the chicken begins to brown on all sides.
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Add rice and liquidStir in the rinsed rice, making sure it's well-coated with oil. Pour in the chicken broth and bring to a boil. Add fish sauce, black pepper, and safflower. Reduce heat to low.
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Simmer until tenderCover and simmer for 25-30 minutes, stirring occasionally to prevent the rice from sticking to the bottom. The porridge should thicken as it cooks.
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Shred the chickenRemove the chicken pieces from the pot. When cool enough to handle, shred the meat, discarding the bones, and return the shredded chicken to the pot.
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Adjust consistencyIf the porridge is too thick, add more broth or water until you reach your desired consistency. Simmer for an additional 5 minutes and adjust seasoning with more fish sauce if needed.
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Serve with garnishesLadle the arroz caldo into bowls. Top each serving with hard-boiled egg halves, sliced green onions, fried garlic bits, and a squeeze of calamansi or lime juice.
Nutritional Information
425
Calories
per serving
28
Protein
g
52
Carbohydrates
g
12
Total Fat
g
3.5
Saturated Fat
g
2
Fiber
g
1
Sugar
g
980
Sodium
mg
8
Vitamin C
mg
2.4
Iron
mg
Arroz Caldo is Also Known As
Lugaw, Filipino Chicken Rice Porridge, Chicken Congee or Aroskaldo
