Teresa's Recipes
Authentic Filipino Arroz Caldo
Arroz Caldo, a heartwarming and nourishing Filipino rice porridge, offers a comforting symphony of flavors in every spoonful. This vibrant dish is steeped in ginger, garlic, and chicken, creating a rich, aromatic broth that envelops every grain of rice. Traditionally enjoyed for breakfast or as a soothing remedy during colder months, Arroz Caldo is a culinary hug from the Philippines, a country known for its love of rice dishes.
Ingredients
- 6 cloves, 4 minced for cooking and 2 sliced and fried for garnish Garlic
- 2 inches, peeled and minced Fresh ginger
- 1 large, chopped Onion
- 4 pieces, bone-in Chicken
- 2 tablespoons Fish sauce
- 1 cup, uncooked Rice
- 6 cups Chicken broth
- 4, halved Hard-boiled eggs
- 4, chopped Green onions
- 2, squeezed for juice Lemon or calamansi
- to taste Salt and pepper
- for sauté and frying Oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 530
- Fat: 18g
- Carbs: 60g
- Protein: 35g
- Sodium: 830mg
- Sugar: 3g
Instructions
- Heat oil in a large pot over medium heat.
- Sauté minced garlic, ginger, and chopped onion until fragrant and onions become translucent.
- Add the chicken pieces to the pot, cooking until lightly browned.
- Pour in the fish sauce, stirring well to evenly coat the chicken.
- Add the uncooked rice, stirring for a few minutes to lightly toast the grains.
- Add the chicken broth, bringing the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the rice is cooked and the chicken is tender.
- Remove the chicken from the pot and shred the meat once cool enough to handle, discarding the bones. Return the shredded chicken to the pot.
- Season the Arroz Caldo with salt and pepper to taste.
- Serve hot, garnishing each bowl with a halved hard-boiled egg, chopped green onions, fried garlic, and a fresh squeeze of lemon or calamansi juice.
Tips
- For an extra touch of indulgence, you can also top the Arroz Caldo with crispy fried onions.
- If you prefer a thicker porridge, allow the Arroz Caldo to simmer for an additional 10-15 minutes.