Servings
Font
Back
0.0 from 0 votes

Arroz Caldo

Arroz Caldo is a savory, flavorful Filipino rice porridge with chicken and a crispy garlic topping. Try this perfect comfort food tonight!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 Servings
Calories: 497 kcal
Course: Main Course
Cuisine: Filipino

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:
    Cup of Yum
  1. To a large dutch oven or heavy pot add the vegetable oil on medium heat, then reduce heat to medium-low.
  2. 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).
  3. Remove the chicken skin, trim off any non-crispy parts, chop the rest of it and reserve.
  4. 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).
  5. Remove garlic with a slotted spoon and set aside with the crispy chicken skin.
Soup:
  1. Season the chicken thighs with salt and black pepper.
  2. Raise heat to medium, add in the chicken thighs and cook for 5-7 minutes on each side.
  3. Remove the chicken from the pot, add in onion, stir well and cook for 4-5 minutes until onion is translucent.
  4. Add in ginger and garlic, stir and cook for 1 minute.
  5. Add in rice, stir to coat with the fat in the pan and cook for 30 seconds.
  6. Add in chicken broth, stir well and bring to a boil.
  7. Reduce heat to a simmer, add in the chicken thighs, bay leaves and saffron.
  8. 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).
  9. Remove the bay leaves, stir in lime juice before serving.
To Finish:
  1. Microwave garlic and chicken skin for just 5 seconds to heat through.
  2. 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

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

% 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.