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Arroz Caldo

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

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

Instructions
 

  • Put the chicken pieces and 8 cups of water into a large stock pot. Bring it to a boil over medium high heat. 
  • 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. 
  • 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.
  • 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. 
  • 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. 
  • 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. 
  • Garnish with remaining shredded chicken, fried garlic chips, hard-boiled eggs, and sliced scallions.  

Notes

Adapted from: https://www.kawalingpinoy.com/arroz-caldo/
Keyword chicken, porridge, rice, soup