Arroz Caldo is a comforting Filipino rice porridge, often made with chicken. Here's a simple recipe to make Chicken Arroz Caldo:
Ingredients:
- 1 lb (about 500g) chicken thighs or breasts, bone-in or boneless
- 1 cup glutinous rice (also known as sticky rice or sweet rice), rinsed and drained
- 1/2 cup jasmine rice, rinsed and drained
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, peeled and minced
- 6 cups chicken broth or water
- 2 tablespoons fish sauce (or to taste)
- Salt and pepper to taste
- 2 tablespoons cooking oil
- Hard-boiled eggs, sliced (for garnish)
- Sliced green onions (for garnish)
- Fried garlic (for garnish)
- Calamansi or lemon wedges (for serving)
Instructions:
Prepare the Chicken:
- In a pot, heat oil over medium heat. Add onions, garlic, and ginger. Sauté until fragrant.
- Add the chicken pieces and cook until lightly browned on all sides.
Cook the Rice:
- Add the glutinous rice and jasmine rice to the pot. Stir to coat the rice with the oil and aromatics.
- Pour in the chicken broth or water. Bring to a boil, then reduce the heat to low. Let it simmer, stirring occasionally to prevent sticking, for about 30-40 minutes or until the rice is cooked and the chicken is tender.
- If the mixture becomes too thick, you can add more broth or water to achieve your desired consistency.
Season:
- Season the Arroz Caldo with fish sauce, salt, and pepper according to your taste preference. Adjust the seasoning as needed.
Serve:
- Ladle the Chicken Arroz Caldo into serving bowls.
- Garnish with sliced hard-boiled eggs, green onions, and fried garlic.
- Serve hot with calamansi or lemon wedges on the side for squeezing over the porridge.
Enjoy:
- Enjoy your warm and comforting Chicken Arroz Caldo!
You can adjust the consistency of the Arroz Caldo by adding more broth or water if you prefer a thinner porridge. Feel free to customize the toppings and adjust the seasoning according to your taste.
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