Arroz Caldo
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
6 Servings
-
Calories
572 kcal
-
Course
Main Course, Snacks
-
Cuisine
Filipino
Arroz Caldo
Description
Arroz Caldo is a warm Filipino dish made by simmering chicken pieces with aromatics like onion, ginger, and garlic, then adding rice and broth to create a thickened congee-style porridge. Fish sauce adds umami depth, and bouillon cubes enhance the stock's richness. The rice cooks until soft and creamy, integrating with the chicken and spices.
The dish is served hot, garnished with halved hardboiled eggs, chopped green onions, and crispy fried garlic bits that contribute texture and a savory punch. Calamansi or lemon wedges offer a fresh citrus contrast to the savory flavors. The fried garlic bits are prepared separately by gently frying garlic wedges until golden, then used as a topping.
Arroz Caldo is suitable as a hearty breakfast or light meal, especially comforting on cooler days or when recovering from illness due to its gentle flavor and soothing consistency.
An optional note suggests stirring in kasubha (safflower) or saffron threads to add color and subtle floral notes if available, enhancing the dish's aroma and appearance.
Ingredients
- 1 whole chicken 3 to 4 pounds, cut into serving pieces
- 1 tablespoon canola oil
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 4 tablespoons ginger fresh, peeled and minced
- 2 tablespoons fish sauce
- 1 cup rice uncooked
- 6 cups water
- 2 bouillon cubes
- salt to taste
- black pepper to taste
For the Toppings
- 3 egg hardboiled, peeled and halved
- ¼ cup garlic fried bits
- ¼ cup green onions chopped
- calamansi or lemon, cut into wedges
- fish sauce
For the Fried Garlic Bits
- ½ cup canola oil
- 1 head garlic cut into wedges
Instructions
- Trim chicken of unwanted fat, rinse and drain well.
- In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.
- Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.
- Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
- Add water and bring to a boil, skimming scum that floats on top.
- Add bouillon cubes and stir to dissolve.
- Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
- Season with salt and pepper to taste.
- Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.
For the Fried Garlic Bits
- In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
Notes
- Adding kasubha (safflower) or saffron threads boosts the color and aroma of Arroz Caldo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 28g | 9% |
| Protein | 34g | 68% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 189mg | 63% |
| Sodium | 720mg | 30% |
| Potassium | 491mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
