A comforting Filipino rice porridge made with chicken, ginger, and garlic, perfect for a warm and hearty meal.
Ingredients
- 1cupjasmine rice
- 1lbchicken (bone-in pieces like thighs or drumsticks)
- 6cupschicken broth or water
- 1piecemedium onion, chopped
- 4clovegarlic, minced
- 1piecethumb-sized ginger, sliced
- 2tbspfish sauce
- 3tbspcooking oil
- Salt and pepper to taste
- 3piecegreen onions, chopped (for garnish)
- Hard-boiled eggs (optional, for serving)
- Lemon or calamansi (for serving)
How to make Chicken Arroz Caldo
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
Cook the Chicken
Heat the cooking oil in a large pot over medium heat.
Add the chopped onion, minced garlic, and sliced ginger. Sauté until fragrant and the onion becomes translucent.
Add the chicken pieces and cook until they are lightly browned on all sides.
Add Fish Sauce
Pour the fish sauce over the chicken and stir to coat. This adds a savory umami flavor.
Add Broth and Rice
Pour in the chicken broth (or water) and bring to a boil.
Once boiling, add the rinsed rice, and stir well to combine.
Simmer
Reduce the heat to low and let it simmer uncovered for about 30-40 minutes, stirring occasionally to prevent sticking. The rice will break down and create a creamy texture. If it gets too thick, you can add more broth or water to reach your desired consistency.
Season
Taste and add salt and pepper as needed. You can adjust the flavor with more fish sauce if desired.
Serve
Ladle the arroz caldo into bowls.
Top with chopped green onions and serve with hard-boiled eggs, lemon, or calamansi on the side for squeezing over the dish.
Tips & Tricks
For a richer flavor, use bone-in chicken pieces.
Adjust the consistency by adding more broth or water if the porridge becomes too thick.
Garnish with fried garlic for an extra layer of flavor.
