Arroz Caldo Recipes

ARROZ CALDO

Steps:

• Trim chicken of unwanted fat, rinse and drain well.
• In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.
• Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.
• Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
• Add water and bring to a boil, skimming scum that floats on top.
• Add bouillon cubes and stir to dissolve.
• Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
• Season with salt and pepper to taste.
• Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.

ARROZ CALDO (FILIPINO CHICKEN PORRIDGE)

Steps:

• Remove the skin from the chicken and then mince up the skin.
• Add the chicken skin and oil to a heavy bottomed pot (such as a dutch oven), and fry over medium-low heat until the skin is golden brown and crisp. Transfer to a paper towel-lined plate to drain and set aside.
• Add the minced garlic and fry until the garlic is light brown, and not sizzling any more. Transfer to a paper towel-lined plate to drain and set aside.
• Add the onions and ginger to the pot and fry until the onions have started to become tender (but not browned).
• Add the rice to the pot and fry for about 30 seconds, to coat every grain with oil.
• Add the chicken stock, fish sauce, salt, and white pepper along with the chicken thighs.
• Bring the mixture to a boil and skim off any scum or fat that floats to the top.
• Turn down the heat to maintain a gentle simmer and cook the chicken until it's fall-apart tender (about 30 minutes). Be sure to stir this a few times to keep the rice from burning to the bottom of the pot.
• When the chicken is tender, remove it from the pot, and shred the meat using two forks. Keep the shredded chicken covered until the porridge is done.
• The Arroz Caldo should be starting to get thick at this point, so be sure to stir it more frequently to keep it from burning. When it is your desired consistency, the porridge is done. I usually let cook for another 20-30 minutes. This is a good time to prepare all your condiments.
• When the porridge has thickened to your liking, taste it, and add more salt if needed.
• Return the chicken to the pot and stir it in to reheat.
• Serve the Arroz Caldo garnished with scallions, boiled egg, fried garlic, chicken cracklins, Calamansi, and additional fish sauce.

ARROZ CALDO

Steps:

• Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
• Wash glutinous rice and jasmine rice in a bowl; rinse with water.
• Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
• Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

ARROZ CALDO

Steps:

• Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
• Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

Steps:

• Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
• Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

ARROZ CALDO (FILIPINO CHICKEN AND RICE SOUP) RECIPE

Steps:

• Place 1/2 cup oil and 2/3 of the garlic in a small saucepan over medium heat. Cook, stirring occasionally, until garlic turns light golden brown. Transfer garlic to fine-mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.
• In a large Dutch oven or soup pot, heat remaining 3 tablespoons oil over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until browned, about 6 minutes. Add onion and cook, stirring and scraping, until onions soften and release their liquid, about 3 minutes. Stir in ginger and remaining garlic and cook until onions begin to brown, about 3 minutes. Stir in fish sauce and pepper and cook for 1 minute. Add rice and stir until well coated.
• Stir in chicken stock, running spoon along bottom of Dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 30 minutes. Stir in lime or calamansi juice and season with salt and pepper to taste.
• Ladle arroz caldo into bowls. Top with scallions, fried garlic, and egg slices, if using. Serve immediately with additional lime or calamansi wedges on the side.

ARROZ CALDO (CHICKEN RICE PORRIDGE)

Steps:

• Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low-medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
• Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
• Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
• Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.

ARROZ CALDO

Steps:

• Wash the rice once then drain.
• Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
• Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
• While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
• Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
• Add the vegetables, cook for 3 minutes.
• Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
• Garnish and serve.

ARROZ CALDO (PINOY CHICKEN PORRIDGE) RECIPE

Steps:

• In a cooking pot, pour-in and heat cooking oil over medium heat.
• Add-in the chopped onion, minced garlic, and chopped ginger. Saute until soft and aromatic.
• Add-in the chicken. Cook for 5 minutes or until golden brown.
• Add-in the fish sauce, and chicken broth, and uncooked rice. Bring to a boil.
• Cover the pot and let it simmer while stirring occasionally. Cook for 20 to 30 minutes.
• Season with salt and pepper, and garnish with chopped green onions, squeezed lemon, hard-boiled eggs, and chopped fried garlic.
• Transfer to a serving plate or serving bowl. Serve and enjoy!

ARROZ CALDO (PANLASANG PINOY)

Steps:

• In a pot, heat the cooking oil then saute the garlic, onion, and ginger
• Dash-in some ground black pepper
• Add the chicken cube and cook until the cube melts
• Put-in the chicken and cook until outer layer color turns golden brown
• Add the fish sauce and uncooked rice then mix and cook for a few minutes
• Pour-in the water and bring to a boil
• Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
• Put-in the hard boiled eggs
• Add the safflower for additional color and aroma
• Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!