Description
Filipino Arroz Caldo is a comforting chicken and rice porridge infused with aromatic garlic, ginger, and onions, simmered to a creamy texture. This hearty, gluten-free main course is traditionally garnished with hard-boiled eggs, toasted garlic, green onions, and served with tangy calamansi or lemon wedges, making it a perfect meal for chilly days or when you need a warm, soothing dish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, peeled and sliced into strips
- 1 pound chicken thighs or drumsticks, bone-in, skin removed
- 1 cup jasmine or glutinous rice, rinsed
- 6 cups chicken broth
- 1 tablespoon fish sauce
- Salt and pepper to taste
Garnishes
- 2 hard-boiled eggs, halved
- Chopped green onions
- Toasted garlic
- Calamansi or lemon wedges for serving
Instructions
- Heat the Aromatics: Heat vegetable oil in a large pot over medium heat. Sauté the chopped onion, minced garlic, and sliced ginger until fragrant and softened, which brings out their flavors.
- Cook the Chicken: Add the chicken thighs or drumsticks to the pot and cook until they are lightly browned on all sides. This step helps to seal in flavor and adds depth to the broth.
- Add the Rice: Stir in the rinsed rice, coating it well in the aromatic mixture of garlic, ginger, and onions to infuse flavor throughout.
- Simmer the Porridge: Pour in the chicken broth and fish sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for 30 to 40 minutes or until the rice is fully cooked and the mixture thickens to a porridge-like consistency. Add extra broth or water as needed to reach your desired thickness.
- Season the Porridge: Taste and season with salt and pepper according to your preference.
- Serve: Ladle the arroz caldo into bowls. Top each serving with halved hard-boiled eggs, chopped green onions, and toasted garlic. Serve with calamansi or lemon wedges on the side to squeeze over the porridge for a bright, tangy contrast.
Notes
- Boneless chicken can be used for quicker preparation, though bone-in pieces add more depth of flavor to the broth.
- For a richer and nuttier aroma, add a dash of sesame oil before serving.
