SoupFilipinoFree to use

Arroz Caldo

Name: Arroz Caldo
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 tablespoons oil; 1 onion, diced; 6 cloves garlic, minced; 3 inch piece ginger, cut in matchsticks; 2 lb bone-in chicken pieces; 1 cup glutinous rice or jasmine rice; 8 cups water or chicken stock; 2 tablespoons fish sauce; 1/2 teaspoon turmeric or saffron, optional; 6 hard-boiled eggs; 1/4 cup fried garlic; 2 green onions, sliced; Calamansi or lemon wedges

A warming chicken and rice porridge with a lot of ginger, topped with fried garlic, egg, and calamansi.

Serves 6

Prep 10 min

Cook 50 min

Arroz Caldo — Photo: Wide Awake!, CC BY 4.0, via Wikimedia Commons

Ingredients

2 tablespoons oil
1 onion, diced
6 cloves garlic, minced
3 inch piece ginger, cut in matchsticks
2 lb bone-in chicken pieces
1 cup glutinous rice or jasmine rice
8 cups water or chicken stock
2 tablespoons fish sauce
1/2 teaspoon turmeric or saffron, optional
6 hard-boiled eggs
1/4 cup fried garlic
2 green onions, sliced
Calamansi or lemon wedges

Steps

Step 1. Cook the onion, garlic, and ginger in the oil for 4 minutes. Add the chicken and brown lightly.
Step 2. Stir in the rice for 1 minute. Add the water and fish sauce and bring to a boil.
Step 3. Simmer for 35 to 40 minutes, stirring now and then, until the chicken is cooked through (165°F) and the rice is thick and soft.
Step 4. Pull the chicken from the bones and return the meat to the pot. Top with egg, fried garlic, green onions, and a squeeze of calamansi.

Where this recipe comes from

Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.