Description
Arroz Caldo is a comforting Filipino rice porridge infused with garlic, ginger, and chicken. This hearty dish is perfect for chilly days and is often enjoyed as a main course.
Ingredients
Scale
For the Arroz Caldo:
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 small onion, chopped
- 1 tablespoon fresh ginger, julienned
- 1 pound bone-in chicken pieces or boneless thighs, cut into chunks
- 1 tablespoon fish sauce
- 1 cup glutinous rice or jasmine rice, rinsed
- 6 cups chicken broth
- 1/2 teaspoon ground black pepper
- Salt to taste
For Garnish and Serving:
- 2 hard-boiled eggs, halved
- 1/4 cup chopped green onions
- 1/4 cup fried garlic
- Calamansi or lemon wedges for serving
Instructions
- Heat oil in a large pot over medium heat. Sauté garlic until golden, then set aside. Add onion and ginger, sauté until soft. Add chicken, brown lightly. Stir in fish sauce.
- Add rinsed rice and coat with aromatics. Pour in broth, bring to a boil. Simmer for 30–40 minutes until thick.
- Season with pepper and salt. Ladle into bowls, top with eggs, garlic, and green onions. Serve with calamansi or lemon wedges.
Notes
- Traditionally served with patis (fish sauce) on the side. Leftover rotisserie chicken can be used. Stir in evaporated milk for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg
