Arroz Caldo Recipe
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There is nothing quite as comforting and heartwarming as a bowl of this classic Filipino dish, which is why I’m so excited to share this Arroz Caldo Recipe with you. This savory chicken rice porridge is packed with layers of flavor from fragrant ginger, garlic, and a touch of fish sauce, resulting in a smooth, luscious texture that feels just like an embrace in a bowl. Whether you’re battling a cold or simply craving a soothing meal, this Arroz Caldo Recipe is the perfect go-to that warms the soul and pleases the palate every single time.
Ingredients You’ll Need
Simple, accessible ingredients come together to create the magic of Arroz Caldo. Each plays a vital role, from building the deep aroma to achieving that silky porridge consistency and inviting color.
- Chicken (3 to 4 pounds, cut into serving pieces): The star protein, lending rich flavor and hearty substance.
- Canola oil (1 tablespoon): A neutral base for sautéing aromatics without overpowering them.
- Onion (1, peeled and chopped): Adds sweetness and depth to the broth.
- Garlic (3 cloves, peeled and minced): Essential for that unmistakable savory kick.
- Fresh ginger (4 tablespoons, peeled and minced): Imparts warmth and a gentle spicy zing.
- Fish sauce (2 tablespoons): A key umami enhancer that brightens the flavor profile.
- Uncooked rice (1 cup): The base of the porridge, thickening as it cooks to creamy perfection.
- Water (6 cups): The cooking medium, transforming rice and chicken into a comforting broth.
- Bouillon cubes (2): Boost savory notes for a richer taste.
- Salt and pepper to taste: To season and balance all the flavors beautifully.
- Hardboiled eggs (3, peeled and halved): A classic garnish adding texture and extra protein.
- Fried garlic bits (1/4 cup): Crunchy topping that elevates the dish’s aroma and texture.
- Green onions (1/4 cup, chopped): Freshness and brightness for the final touch.
- Calamansi or lemon wedges: To add a refreshing tang when squeezed over the bowl.
How to Make Arroz Caldo Recipe
Step 1: Prepare the Chicken
Start by trimming any unwanted fat from the chicken pieces, then rinse them well and let them drain. This step ensures your broth stays clean and flavorful without excess grease clouding the porridge.
Step 2: Sauté Aromatics
Heat the canola oil in a pot over medium heat, then add the chopped onions, minced ginger, and garlic. Stir regularly until everything softens and releases a wonderful, fragrant aroma that’s the foundation for your Arroz Caldo Recipe.
Step 3: Brown the Chicken
Add the chicken pieces to the pot and cook, stirring constantly to prevent sticking. You want the chicken to turn lightly golden and release its natural juices. Pour in the fish sauce and cook another 1 to 2 minutes to let those flavors meld beautifully.
Step 4: Toast the Rice
Add the uncooked rice to the pot and stir frequently for 1 to 2 minutes until the grains start to develop a slight golden hue. This step adds a subtle nuttiness that deepens the comfort in every bite.
Step 5: Add Water and Boil
Pour in the 6 cups of water and bring everything to a boil. Don’t forget to skim off any scum that rises to the surface to keep your broth clear and appetizing.
Step 6: Incorporate Bouillon Cubes
Once boiling, stir in the bouillon cubes until fully dissolved. These cubes are secret flavor boosters that give your Arroz Caldo that savory richness it’s known for.
Step 7: Simmer to Perfection
Reduce heat to low, cover the pot, and let it simmer gently. Stir occasionally to prevent the rice from sticking while allowing it to expand and break down into a thick, creamy congee. Keep simmering until you reach your preferred thickness and tenderness.
Step 8: Season to Taste
Add salt and pepper according to your preference, tasting as you go to get that perfect balance of savory and gentle seasoning right in the heart of the porridge.
Step 9: Serve and Garnish
Ladle the steaming Arroz Caldo into bowls, then top each serving with a halved hardboiled egg, chopped green onions, and crispy fried garlic bits for a delightful crunch and aroma. Place calamansi or lemon wedges on the side with extra fish sauce for guests to customize their bowls.
How to Serve Arroz Caldo Recipe
Garnishes
The beauty of Arroz Caldo Recipe lies not only in its smooth texture but in the lively garnishes that bring contrast—crispy fried garlic adds crunch, while fresh green onions lend a burst of color and subtle sharpness. The halved eggs bring richness, and a squirt of calamansi juice infuses an invigorating citrus note that brightens each mouthful.
Side Dishes
This comforting porridge pairs beautifully with simple Filipino side dishes like tokwa’t baboy (fried tofu and pork), or a plate of salted eggs and tomatoes for added savory and tangy layers. If you want something lighter, a side of crisp green vegetables or pickled papaya helps refresh the palate.
Creative Ways to Present
For a festive touch, serve Arroz Caldo Recipe in small clay pots or colorful bowls to bring out its homey charm. You can also sprinkle extra fried garlic and chopped herbs artistically just before serving, or even offer a variety of garnishes on the side allowing each person to craft their perfect bowl experience.
Make Ahead and Storage
Storing Leftovers
Leftover Arroz Caldo keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to maintain moisture and flavor, making it easy to enjoy as a cozy meal any time you want a quick, wholesome bite.
Freezing
You can freeze Arroz Caldo Recipe for longer storage. Portion it into freezer-safe containers, leaving some space at the top as the porridge expands when frozen. It will keep best for up to one month. Note that texture might slightly change upon thawing, but the flavors remain comforting and delicious.
Reheating
Reheat leftovers gently in a covered pot over low heat, adding a splash of water or broth to loosen the consistency if needed. Stir frequently to prevent sticking and to restore its creamy smoothness. Microwave reheating works too; just cover and heat in short increments, stirring occasionally.
FAQs
Can I use different types of rice for this Arroz Caldo Recipe?
Absolutely! Traditionally, sticky or glutinous rice is preferred for that creamy texture, but regular white jasmine rice or even broken rice will work. Just keep in mind that cooking times and texture may vary slightly depending on the rice you choose.
Is it possible to make Arroz Caldo Recipe without chicken?
Yes, while chicken is classic and adds richness, you can make a vegetarian version by substituting vegetable broth and adding mushrooms or tofu for protein. Just adjust seasonings accordingly to maintain that comforting umami flavor.
How do I get the rice to break down properly without becoming mushy?
Stirring occasionally during simmering helps the rice release its starch gradually, creating a creamy porridge without turning into a total mush. Patience is key—simmer low and slow until you reach the consistency you love.
What are some good alternatives to calamansi if I can’t find it?
Fresh lemon or lime wedges work great to provide a zesty citrus punch in place of calamansi. Simply squeeze over your Arroz Caldo just before eating to enhance the flavors with a bright, refreshing note.
Can I prepare Arroz Caldo Recipe ahead for a crowd?
Definitely! This dish is a fantastic make-ahead meal since it reheats so well. Cook in large batches, then garnish fresh when serving. Your guests will appreciate a warm, nourishing meal that’s ready when they are.
Final Thoughts
There’s something truly special about making and sharing a warm bowl of Arroz Caldo Recipe with people you care about. It’s simple yet rich in flavor, comforting beyond measure, and endlessly satisfying. I hope this recipe inspires you to create moments of coziness and joy around your table—go ahead, give it a try, and watch it become a beloved favorite in your kitchen.
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Arroz Caldo Recipe
- Total Time: 1 hour
- Yield: 6 to 6.6 servings 1x
Description
Arroz Caldo is a comforting Filipino rice porridge made with chicken, ginger, garlic, and fish sauce, simmered until thick and fragrant. This hearty dish is perfect for chilly days or when you need a soothing, warm meal. Topped with hardboiled eggs, green onions, and fried garlic, and served with calamansi or lemon wedges, it offers a delicious balance of flavors and textures.
Ingredients
Chicken and Base
- 1 (3 to 4 pounds) whole chicken, cut into serving pieces
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 tablespoons fresh ginger, peeled and minced
- 2 tablespoons fish sauce
- 1 cup uncooked rice
- 6 cups water
- 2 bouillon cubes
- salt and pepper to taste
Toppings and Garnishes
- 3 hardboiled eggs, peeled and halved
- 1/4 cup fried garlic bits
- 1/4 cup green onions, chopped
- Calamansi or lemon, cut into wedges
- Fish sauce, for serving
- 1/2 cup canola oil
- 1 head garlic, cut into wedges (for frying garlic bits)
Instructions
- Prepare the chicken: Trim chicken of unwanted fat, rinse thoroughly, and drain well to ensure clean and tasty broth.
- Sauté aromatics: In a pot over medium heat, heat the canola oil. Add chopped onions, minced ginger, and garlic. Cook, stirring regularly, until softened and aromatic, releasing deep flavors.
- Brown the chicken: Add chicken pieces and cook, stirring often, until they are lightly browned and have released their juices. Add fish sauce and cook for an additional 1 to 2 minutes to infuse flavors.
- Toast the rice: Stir in the uncooked rice and cook for about 1 to 2 minutes, stirring constantly until the rice starts to lightly brown, enhancing its nutty flavor.
- Add water and bring to boil: Pour in 6 cups of water and bring the mixture to a boil. Skim off any scum that floats on the surface to keep broth clear and clean tasting.
- Incorporate bouillon: Add bouillon cubes and stir until fully dissolved to deepen the savory base of the dish.
- Simmer the congee: Reduce heat to low, cover, and let it simmer. Stir occasionally. Continue cooking until the rice softens, expands, and the porridge thickens to your desired consistency, approximately 40-50 minutes total cooking time.
- Season: Taste and adjust seasoning with salt and pepper as preferred, ensuring balanced savory notes.
- Prepare toppings and garnish: Ladle the arroz caldo into serving bowls. Top each with halved hardboiled eggs, chopped green onions, and crispy fried garlic bits for texture and flavor contrast.
- Serve: Provide calamansi or lemon wedges and extra fish sauce on the side for guests to customize their porridge before serving hot and enjoying.
Notes
- For extra crispy garlic bits, fry the garlic wedges slowly in the half cup of canola oil until golden brown, then drain on paper towels.
- Using chicken with bones adds depth to the broth; however, boneless chicken can be used for convenience.
- Adjust the water amount to achieve your preferred porridge thickness — add more water for thinner consistency.
- Calamansi can be substituted with lemon or lime if unavailable.
- Leftover arroz caldo stores well in the refrigerator for up to 3 days and can be reheated with a little water to loosen the texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Filipino
