Arroz Caldo
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
6 Servings
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Calories
497 kcal
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Course
Main Course
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Cuisine
Filipino
Arroz Caldo
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Arroz Caldo is a savory, flavorful Filipino rice porridge with chicken and a crispy garlic topping. Try this perfect comfort food tonight!
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Ingredients
For Crispy Topping:
- 1 tablespoon vegetable oil
- 6 chicken thighs , bone in, skin on
- 8 cloves garlic , chopped (do not mince too finely)
Soup:
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 yellow onion , chopped
- 1 tablespoon fresh ginger , minced
- 3 cloves garlic , minced
- 1 cup jasmine rice
- 6 cups chicken broth
- 2 bay leaves
- 1 pinch saffron
- 1 lime , juiced
To Finish:
- 1 teaspoon fish sauce , to taste (about 1 teaspoon per bowl)
- 1 soft boiled eggs , cut in half (1 per bowl)
- kosher salt , (sprinkled over egg)
- 1 tablespoon cilantro , minced (1 tablespoon per bowl)
- 2 tablespoons thinly sliced green onions , (about 2 tablespoons per bowl)
- Lime wedges , (1-2 per bowl)
Instructions
Crispy Topping:
- To a large dutch oven or heavy pot add the vegetable oil on medium heat, then reduce heat to medium-low.
- Add the chicken skin and let cook for 8-10 minutes as the fat renders from the skin and the skin crisps up (the crispier the better as long as it doesn't burn).
- Remove the chicken skin, trim off any non-crispy parts, chop the rest of it and reserve.
- Add the garlic, stir to coat and cook for 1 minutes until garlic just barely begins to brown (it will continue to brown as you remove it, so don't wait too long or you will burn the garlic).
- Remove garlic with a slotted spoon and set aside with the crispy chicken skin.
Soup:
- Season the chicken thighs with salt and black pepper.
- Raise heat to medium, add in the chicken thighs and cook for 5-7 minutes on each side.
- Remove the chicken from the pot, add in onion, stir well and cook for 4-5 minutes until onion is translucent.
- Add in ginger and garlic, stir and cook for 1 minute.
- Add in rice, stir to coat with the fat in the pan and cook for 30 seconds.
- Add in chicken broth, stir well and bring to a boil.
- Reduce heat to a simmer, add in the chicken thighs, bay leaves and saffron.
- Cook for 25-30 minutes until rice is tender and the chicken is tender (you can leave on both for authentic presentation or remove chicken and cut into chunks for easier eating).
- Remove the bay leaves, stir in lime juice before serving.
To Finish:
- Microwave garlic and chicken skin for just 5 seconds to heat through.
- To serve, spoon rice soup into bowl, top with one chicken thigh, 1 halved soft boiled egg, salt, cilantro, lime wedge, 1 teaspoon fish sauce, green onions, crispy garlic and crispy chicken skin.
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
31g
(10%)
Protein
29g
(58%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
177mg
(59%)
Sodium
1464mg
(61%)
Potassium
461mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
195IU
(4%)
Vitamin C
7mg
(8%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 177mg | 59% |
| Sodium | 1464mg | 61% |
| Potassium | 461mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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