Arroz Caldo (Chicken Rice Porridge)
User Reviews
5
Arroz Caldo (Chicken Rice Porridge)
Description
This recipe starts by sautéing garlic, onion, and ginger in oil to release their aromas, forming a fragrant base. Chicken pieces seasoned with fish sauce cook gently until partially done, developing tenderness while infusing the broth with savory notes. Then glutinous rice is added and lightly cooked before introducing water and optional ingredients such as lemongrass and safflower, which add subtle floral and citrus hints.
The mixture simmers until the rice grains soften and become creamy, creating a porridge texture. Preboiled chicken liver is added near the end for richer flavor and additional nourishment. Seasoned with black pepper and adjusted with salt or fish sauce, the porridge features a harmonious balance between comforting starch and savory chicken.
Serving Arroz Caldo traditionally includes toppings like halved hard-boiled eggs, crispy fried minced garlic, chopped spring onions, and calamansi or lemon wedges. These add texture contrast and bright acidity, enhancing the porridge's richness and mild spice.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 cloves garlic - minced
- 1 small onion - chopped
- 4 tablespoons ginger - peeled, julienned and crushed
- 1 kilogram chicken - cut into serving pieces
- 4 tablespoons fish sauce
- 1 ½ cup glutinous rice (uncooked)
- 8 cups water
- 4 tablespoon safflower (optional)
- 3 talks lemongrass - crushed (optional)
- 4 pieces chicken liver optional, preboiled
- ½ teaspoon black pepper ground
Toppings
- 4 pieces egg shells removed and each cut into half (optional, hard boiled
- 1 head garlic -minced and fried until brown and crispy
- 1 bunch spring onions - chopped
- 8 pieces calamansi - or 2 lemons cut into quarters
Instructions
- In a large pot over medium heat, saute ginger, onion, and ginger in hot oil over medium heat until aromatic and onions and garlic are tender.
- Add in the chicken pieces and stir in fish sauce. Mix several times and cover the pot with a lid. Let simmer in own juice for about 5 minutes or until the outer layer is no longer pink, turning occasionally to keep them from burning.
- Add in the glutinous rice and cook while stirring for 2-3 minutes.
- Pour in the water. Add the lemongrass and safflower and bring to a boil. Cover pot to let the rice cook faster while mixing now and then to prevent the rice from sticking at the bottom of the pot. Cook for 10-15 minutes or until rice grains has expanded and become soft.
- Add pre-boiled liver and season with ground pepper. Add more salt or fish sauce if still needed. Cook for another minute or 2.
- Ladle Arroz caldo to bowls with chicken pieces and liver as desired. Top with half hard-boiled egg, crispy garlic, leeks, and calamansi or lemon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 97mg | 32% |
| Sodium | 812mg | 34% |
| Potassium | 379mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 44mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
