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
Scale
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
