Arroz Caldo is the Philippines’ answer to chicken soup; You Have to Learn how to prepare this Arroz Caldo Recipe as you can serve this one in cold weather days. A good meal when you are feeling a little under the weather, the ginger-infused broth and citrus notes give an unexpected twist that makes Arroz Caldo a delicious meal anytime you’re in the mood for something exotic or something comforting. A Filipino-style congee, or rice porridge.
Arroz Caldo Recipe and How to Prepare
Arroz Caldo can be seen in many Karenderia’s and Lugawan’s here in the Philippines, especially in the morning. Also, this one is good for persons with Hangovers. LOL. :p
- 2 lbs. chicken, broken down into pieces
- 4 cloves of garlic, minced (for the congee)
- ½ cup fresh ginger, finely minced or cut into thin strips
- 1½ cups of uncooked white or sticky (malagkit) rice
- 2 tbsp. fish sauce
- 6 cups of water or chicken broth
- 1 small onion, chopped
- ¼ cup green onions or scallions, chopped
- 2 cloves of garlic, minced (for toasting)
- calamansi or lemon, cut into wedges
- salt and pepper to taste
- In a large pot or dutch oven, heat a couple of tablespoons of olive oil.
- Add the onions and cook until they begin to soften.
- Add the ginger and 4 minced cloves of garlic, cook for a minute or so until aromatic.
- Add the chicken pieces (skin on) and sear until golden on all sides.
- Once chicken has browned, remove and set aside.
- Add the rice and stir until coated in oil. If there is not enough oil, add a little in at this point.
- Return the chicken to the pot, add the fish sauce, pour in the chicken broth or water and stir well.
- Cover and bring to a boil.
- Once boiling, reduce to a simmer and continue to cook over medium for 45 minutes to an hour until the chicken is fully cooked.
- Stir occasionally to make sure that none of the rice is sticking to the bottom of the pot.
- While the arroz caldo is cooking, pour a couple of tablespoons of oil into a pan on the stovetop and add in the remaining 2 minced cloves of garlic.
- Heat the oil and garlic on low and let cook until golden and crisped.
- When ready, remove the garlic to a paper towel and leave to drain.
- When the arroz caldo is ready, it should be the consistency of a thick porridge. If you want to thin it out a bit, you can stir in a little more water.
- Adjust seasoning with salt, pepper and fish sauce to taste.
- Serve hot, topped with chopped scallions, toasted garlic and a citrus wedge for each person.