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Arroz Caldo

5 from 1 vote
Filipino rice and chicken porridge, that packs a serious flavor punch with the help of ginger, onions, and garlic - simple yet so delicious!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Soup
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 3-4 pounds Whole chicken cut into smaller pieces (leave bone in) – ask butcher to do it if possible
  • 8 cups water
  • 3/4 cup Jasmine rice
  • ¼ cup glutinous, sticky rice
  • 3 Tablespoon vegetable oil
  • 1 medium onion chopped
  • 8 garlic cloves 4 minced, 4 sliced thinly
  • ¼ cup fresh ginger 1 ½ inch piece, peeled and minced
  • 1 Tablespoon fish sauce
  • ½ teaspoon Kosher Salt
  • ½ teaspoon black pepper
For garnish:
  • Lime
  • fried garlic chips
  • scallions sliced
  • hard boiled eggs

Method
 

  1. Put the chicken pieces and 8 cups of water into a large stock pot. Bring it to a boil over medium high heat. 
  2. Using a mesh strainer or skimmer spoon, remove any particles that have floated to the top of the water. Reduce heat to medium low, cover and simmer for 25-30 minutes, or until the chicken is cooked through. Remove the chicken from the stock and set aside to cool. Set the stock aside. 
  3. Heat the vegetable oil over medium heat in a large Dutch oven or saucepan for a minute. Add the sliced garlic, stirring constantly for 4-5 minutes until it’s golden brown. Use a slotted spoon to remove the garlic and place onto a paper towel to drain.
  4. Using the same oil, add the onion and stir occasionally for about 5 minutes until translucent. Then add the ginger, chopped garlic, and ½ teaspoon each of kosher salt and black pepper. Stir occasionally for another 2-3 minutes. 
  5. Add both the jasmine rice and sticky rice to the onion mixture and combine well by stirring everything together. Allow to cook for a couple minutes. Add the fish sauce and all the reserved stock. Bring to a boil, then lower the heat to medium low, cover and cook for 15-20 minutes until the rice is soft and mixture has thickened. 
  6. While the soup finishes cooking, shred the chicken into small pieces. Then add ¾ of the shredded chicken meat to the soup. Reserve the rest of the chicken for garnish. Stir together, taste, and add salt and pepper to taste if necessary. 
  7. Garnish with remaining shredded chicken, fried garlic chips, hard-boiled eggs, and sliced scallions.  

Notes

Adapted from: https://www.kawalingpinoy.com/arroz-caldo/