Filipino Arroz Caldo (Lugaw na Manok)
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Filipino Arroz Caldo (Lugaw na Manok)
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Arroz Caldo (pronounced ah-roz kal-do) or Lugaw na Manok in Filipino, is a heartwarming rice porridge that perfectly represents the Philippines' multicultural heritage. While its name comes from Spanish (arroz caldoso = brothy rice), it's actually closer to Chinese congee, showcasing how Filipino cuisine beautifully melds different cultural influences.Filipino Terms to Know:Lugaw (LOO-gaw) - Rice porridgeManok (mah-NOK) - ChickenGoto (GO-to) - Similar porridge made with tripeKasubha (ka-SOO-ba) - Safflower, used for color
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Ingredients
For the Porridge Base:
- 1 3-4 pounds whole chicken, cut into serving pieces (manok)
- 1 cup uncooked rice bigas
- 1 large onion chopped (sibuyas)
- 4 tablespoons fresh ginger minced (luya)
- 6 cloves garlic minced (bawang)
- 2 tablespoons fish sauce patis
- 6-8 cups chicken broth or water
- 2 chicken bouillon cubes
- salt and pepper to taste
- 1 tablespoon cooking oil
For the Garnish (Sahog):
- 6 hard-boiled eggs halved (itlog)
- ½ cup Fried garlic bits
- ½ cup green onions chopped (dahon ng sibuyas)
- Calamansi or lemon wedges kalamansi
- Additional fish sauce for serving patis
- Optional: chili oil langis ng sili
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Instructions
- Start by cleaning your whole chicken thoroughly and cutting it into serving pieces (linisin at hiwain ang manok). Next, rinse your rice in cool water, swirling and draining until the water becomes clear (banlawan ang bigas hanggang maging malinis ang tubig). This usually takes about three rinses. While the rice drains, finely chop your onions (sibuyas), mince the garlic (bawang), and grate the fresh ginger (luya).
- Set your stove to medium heat (katamtamang init, 180°C/350°F) and place a large, heavy-bottomed pot on the burner. Pour in your cooking oil (mantika) and let it warm up for about 30 seconds. Add your chopped onions to the hot oil and cook until they become transparent (hanggang maging malinaw), which takes about 2 minutes. Now add your minced garlic and grated ginger, continuing to cook until you can smell their fragrant aroma (hanggang mabango), approximately 2 more minutes.
- Add your chicken pieces to the pot and cook until they turn slightly golden (hanggang mamutla ang kulay), about 5 minutes. Pour in the fish sauce (patis) and stir everything together, letting it cook for 2 more minutes to allow the flavors to meld (hanggang magsamang mabuti ang lasa).
- Now add your washed rice to the pot and stir it with the chicken and aromatics for 1-2 minutes. Pour in 6 cups of your chicken broth or water. Increase the heat to high and bring everything to a boil (pakuluan). Once boiling, immediately lower the heat to a gentle simmer (hinaan ang apoy, 160°C/320°F).
- Stir the porridge occasionally to prevent the rice from sticking to the bottom (haluin paminsan-minsan para hindi dumikit ang kanin). Cook for about 20-25 minutes, or until the rice breaks down and creates a creamy consistency (hanggang lumambot at lumapot ang lugaw). If the porridge becomes too thick (kung masyadong malapot), add more hot broth or water, one cup at a time, until you reach your desired consistency.
- Add your chicken bouillon cubes and stir until they dissolve completely (hanggang matunaw). Taste your arroz caldo and add salt and pepper as needed (timplahan ng asin at paminta ayon sa gusto). The consistency should be thick but still flowing, similar to a creamy soup.
- Prepare your toppings while the arroz caldo finishes cooking. Chop your green onions (dahon ng sibuyas), slice your hard-boiled eggs in half (itlog na maalat), and make sure your crispy garlic (sinangag na bawang) is ready. Cut some calamansi or lemon wedges for serving (kalamansi).
- Serve your arroz caldo piping hot (mainit-init) in deep bowls. Place the eggs, chopped green onions, and crispy garlic on top. Set out small dishes of additional fish sauce and calamansi wedges so everyone can adjust the seasoning to their taste (timplahan ayon sa gusto). For those who enjoy spice, offer chili oil on the side.
- To store any leftover arroz caldo, let it cool completely then place it in an airtight container. It will keep in the refrigerator for up to three days (maiimbak sa ref nang hanggang tatlong araw). When reheating, add a little hot water or broth to thin it out as needed, and heat over medium-low temperature while stirring occasionally (initin sa katamtamang apoy habang hinahalo paminsan-minsan).
Notes
- Use day-old rice for better texture
- Add ginger gradually - you can always add more
- Toast rice grains in oil before adding liquid for nuttier flavor
- Save some chicken broth to adjust consistency while cooking
- For extra richness, add a tablespoon of butter at the end
Nutrition Information
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Calories
115kcal
(6%)
Carbohydrates
3g
(1%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
187mg
(62%)
Sodium
854mg
(36%)
Potassium
139mg
(4%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
344IU
(7%)
Vitamin C
3mg
(3%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 187mg | 62% |
| Sodium | 854mg | 36% |
| Potassium | 139mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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