Chao Ga Arroz Caldo Recipes

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CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)



Chicken Arroz Caldo (Chicken Rice Porridge) image

This is a soupy dish that is served mainly for a snack.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 50m

Yield 5

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 ¼ pounds chicken wings, split and tips discarded
1 tablespoon fish sauce
5 ¼ cups chicken broth
1 cup glutinous sweet rice
salt and pepper to taste
1 green onion, chopped
1 lemon, sliced
1 teaspoon fish sauce for sprinkling, if desired

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.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 24.6 g, Cholesterol 42.1 mg, Fat 14.9 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 3.2 g, Sodium 1586.1 mg, Sugar 3.5 g

ARROZ CALDO (FILIPINO CHICKEN AND RICE SOUP) RECIPE



Arroz Caldo (Filipino Chicken and Rice Soup) Recipe image

Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).

Provided by Joshua Bousel

Categories     Appetizers and Hors d'Oeuvres     Mains     Soups and Stews

Time 1h5m

Yield 4

Number Of Ingredients 14

1/2 cup plus 3 tablespoons canola oil, divided
1/4 cup freshly minced garlic (about 12 medium cloves), divided
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (see note)
1 medium onion, thinly sliced
1 tablespoon freshly minced ginger
1 tablespoon Asian fish sauce
1 teaspoon freshly ground black pepper, plus more to taste
1 cup uncooked jasmine rice
6 cups homemade chicken stock or low-sodium broth
1 tablespoon calamansi, key lime, or lime juice (see note)
Kosher salt
4 scallions, thinly sliced
2 hard-boiled eggs , cut into 1/4-inch slices (optional)
2 fresh limes or calamansi, quartered

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.

Nutrition Facts : Calories 497 kcal, Carbohydrate 25 g, Cholesterol 208 mg, Fiber 3 g, Protein 49 g, SaturatedFat 5 g, Sodium 1728 mg, Sugar 3 g, Fat 24 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHAO GA - VIETNAMESE RICE PORRIDGE



Chao Ga - Vietnamese Rice Porridge image

My Vietnamese fiancé absolutely loves Chao Ga. He and I edited a version we got to make it easier for our family. It's a thick rice soup. The rice gets soft and it's very comforting when sick. You can use just long grain white rice if you do not have glutinous rice. It's a great way to use leftover chicken, and sometimes I poach an egg on top after the rice has cooked to have more of a comforting feel. Sometimes you need to add more chicken stock to keep it soupy, so I check it a couple times while cooking. You can garnished with a couple of sliced Polygonum leaves, but I don't have them so I skip that part.

Provided by Kiersten Phae

Categories     Chicken

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 cups water
6 cups chicken stock
1/2 cup glutinous rice
2 cups long grain rice
1 -2 cup chicken meat, shredded
3 tablespoons fish sauce
1 teaspoon sugar
1 tablespoon poultry seasoning
2 -4 eggs, depending on desired servings (optional)
2 tablespoons sliced mushrooms (optional)
1 teaspoon white pepper (black works also)
2 scallions or 2 green onions, sliced thin

Steps:

  • Place rice and glutinous rice in a large pot with water and stock.
  • Bring to boil then lower heat, cover and simmer, stirring occasionally.
  • Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes.
  • Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning.
  • Stir Gently.
  • If desired, to Poach eggs: add to top of the mixture and cover.
  • Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking.
  • Spoon porridge into individual serving bowls.
  • Garnish with spring onion.
  • Sprinkle with pepper.

Nutrition Facts : Calories 284.6, Fat 2.6, SaturatedFat 0.7, Cholesterol 5.4, Sodium 785.9, Carbohydrate 54.4, Fiber 1.2, Sugar 3.8, Protein 9.1

CHAO GA (ARROZ CALDO)



Chao Ga (Arroz Caldo) image

Make and share this Chao Ga (Arroz Caldo) recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Poultry

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs chicken, cut into pieces
2 tablespoons oil
10 cloves garlic, chopped and fried
1 onion, chopped
1 teaspoon ginger, grated
2 1/2 cups rice
4 cups water
3 tablespoons fish sauce
4 green onions, chopped

Steps:

  • Heat oil and fried garlic, remove set aside. Add onion and ginger and fry for 1 minute. Add chicken and fry until chicken is golden brown.
  • Return 1/2 of fried garlic to pot and all ingredients except green onions and simmer for 45 minutes.
  • Serve garnished with fried garlic and green onions.
  • Vietnamese Style: 2 lbs. chicken, breasts and legs only 1 onion, cut in half 1 tsp. grated ginger 1 tsp. salt 2 1/2 cups rice, roasted 1/2 cup rau ram or coriander, chopped 4 green onions, chopped 6 pieces of dau chao quay, sliced 6 cups of water (more if necessary) Pepper, fish sauce to taste Fresh sprouts G rounded fresh red chilies Toast the rice and set aside. Boil the chicken with water, salt and ginger. When well done remove chicken and pour roasted rice into the pot and simmer for 50 to 60 minutes. Remove bone from chicken and shred the meat. To serve, put green onions, chopped rau ram or coriander and sprouts in bottom of the bowl and pour hot soup over so that the onions and herb are half cooked. Eat with sliced dau chao quay and add fish sauce, pepper or red chilies to taste.

Nutrition Facts : Calories 1019.7, Fat 41.8, SaturatedFat 10.9, Cholesterol 170.1, Sodium 1231.9, Carbohydrate 103.7, Fiber 2.8, Sugar 2.1, Protein 52

ARROZ CALDO



Arroz Caldo image

Arroz Caldong Manok loaded with ginger flavor is hearty, tasty, and the ultimate comfort food. This Filipino rice porridge is delicious as a midday snack or light meal.

Provided by Lalaine Manalo

Categories     Main Entree     Snack

Time 1h

Number Of Ingredients 17

1 (3 to 4 pounds) whole chicken, cut into serving pieces
1 tablespoon canola oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
4 tablespoons fresh ginger, peeled and minced
2 tablespoons fish sauce
1 cup uncooked rice
6 cups water
2 bouillon cubes
salt and pepper to taste
3 hardboiled eggs, peeled and halved
1/4 cup fried garlic bits
1/4 cup green onions, chopped
calamansi or lemon, cut into wedges
fish sauce
1/2 cup canola oil
1 head garlic, cut into wedges

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.

Nutrition Facts : Calories 572 kcal, Carbohydrate 28 g, Protein 34 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 189 mg, Sodium 720 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ARROZ CALDO



Arroz Caldo image

This aromatic Filipino-style rice porridge gets much of its flavor from ginger and fried garlic. Saffron, a Spanish influence on Filipino cooking, adds a golden hue. If you can find calamansi -- tart, fragrant Filipino citrus -- substitute them for the limes.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons canola oil
4 cloves garlic, minced
6 bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 small onion, minced
One 1-inch piece of ginger, minced
3/4 cup jasmine rice
4 cups low-sodium chicken broth
Pinch of saffron, plus saffron threads saved for garnish
1 bay leaf, torn
2 tablespoons fish sauce, plus more for serving
Juice of 1 lime, plus 1 lime cut into wedges, for serving
1/3 cup thinly sliced scallion greens

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.

ARROZ CALDO



Arroz Caldo image

This is the way I cooked Arroz Caldo. I never used glutenous rice, I just used jasmine rice instead of it since I found the glutenous very sticky. The starchy texture of jasmine rice is already to make a very delicious Arroz Caldo. Vegetables are also added to complete the nutrients on it.

Provided by Rieaane

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 1/2 cups jasmine rice
6 cups water
1 medium onion, sliced thinly
2 tablespoons butter
500 g chicken, sliced into serving portions
4 cups water
1 medium onion, minced
4 garlic cloves, crushed
2 tablespoons ginger, grated
1 medium carrot, sliced into strips (optional)
2/3 cup green beans, sliced thinly (also called baguio beans) (optional)
2 tablespoons fish sauce (or to taste)
1 teaspoon sugar
1/2 teaspoon black pepper
salt and pepper
2 tablespoons cooking oil
3 tablespoons roasted onions
1 dozen quail egg, boiled

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.

Nutrition Facts : Calories 684.5, Fat 32, SaturatedFat 10.1, Cholesterol 109, Sodium 843.3, Carbohydrate 67.4, Fiber 3.3, Sugar 4.2, Protein 29.5

ARROZ CALDO (FILIPINO RICE PORRIDGE WITH CHICKEN AND GINGER)



Arroz Caldo (Filipino Rice Porridge With Chicken and Ginger) image

Make and share this Arroz Caldo (Filipino Rice Porridge With Chicken and Ginger) recipe from Food.com.

Provided by PanNan

Categories     Filipino

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
5 garlic cloves, minced
1 bunch scallion, thinly sliced
1 tablespoon kosher salt
4 lbs chicken (3 - 4 pound whole chicken)
3 ounces ginger, peeled and thinly sliced (about 4 inch piece)
1 1/2 cups white rice
3 tablespoons fish sauce
chili oil, for garnish (storebought or homemade)

Steps:

  • Heat oil in a large saucepan over medium-high heat; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. Reduce heat and simmer until chicken is tender and the meat is falling off the bone, about 1 hour.
  • Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock, discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25-30 minutes. Add reserved meat and the fish sauce and stir to combine. Garnish with scallion greens and chile oil.

Nutrition Facts : Calories 694, Fat 38.2, SaturatedFat 10.5, Cholesterol 170.1, Sodium 1570, Carbohydrate 38.5, Fiber 3.1, Sugar 1.1, Protein 46.4

ARROZ CALDO



Arroz Caldo image

Despite its Spanish name, this dish is the Filipino version of the Chinese congee or porridge. It is slow cooked to perfection and it is especially good on cold winter night and gloomy days. Kasubha is the stamen of a local plant which imparts a slightly reddish or orangy tint to the arroz caldo. For convenience, it can easily be substituted with the more expensive saffron threads. The liver and the gizzard are optional.

Provided by Pinaygourmet 345142

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 17

1/2 kg stewing chicken, washed and cleaned, sliced to desired serving size
1/2 kg chicken liver, and gizzard washed and cleaned, sliced to bite-sized pieces
1 garlic clove, crushed
1 onion, chopped
fresh ground pepper
1 teaspoon saffron thread, infused in
1 tablespoon boiling water
1 tablespoon thinly sliced gingerroot
1 bunch green onion, chopped
1/2 cup long-grain rice
1/2 cup glutinous rice
10 cups chicken broth
1 tablespoon cooking oil
2 tablespoons fish sauce
lemon wedge, to serve (we use Kalamansi in the Philippines but it is not available in groceries outside the country)
5 hard-boiled eggs, sliced in wedges to serve
2 garlic cloves, minced (to be crisp fried for garnish)

Steps:

  • Wash the mixed long-grain and glutinous rice and drain well.
  • Heat the cooking oil in a large heavy casserole.
  • Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
  • Add the ginger to oil and sauté until golden. Add the onion and continue sautéing until the onion is transparent. Add the crushed garlic and sauté till lightly browned.
  • Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
  • Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
  • Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
  • Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
  • Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.

Nutrition Facts : Calories 444.9, Fat 22.6, SaturatedFat 6.3, Cholesterol 392.5, Sodium 1433.6, Carbohydrate 23.4, Fiber 1.1, Sugar 2.4, Protein 33.9

ARROZ CALDO (CHICKEN RICE PORRIDGE)



Arroz Caldo (Chicken Rice Porridge) image

Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.

Provided by Yasmin Newman

Categories     Soup/Stew     Philippines     Chicken     Rice     Ginger     Garlic     Egg

Yield 6 servings

Number Of Ingredients 11

200 g (7 oz / 1 cup) white glutinous rice
100 g (3 1/2 oz / 1/2 cup) jasmine or medium-grain rice
1.7 kg (3 lb 12 oz) whole chicken, jointed into 4 pieces, bone in
60 ml (2 fl oz / 1/4 cup) vegetable oil
9 garlic cloves, 6 thinly sliced, 3 finely chopped
1 large onion, finely chopped
4 cm (1 1/2-inch) piece ginger, peeled and cut into julienne
60 ml (2 fl oz / 1/4 cup) fish sauce
2 spring onions (scallions), very thinly sliced
6 hard-boiled eggs, peeled and halved
Sesame oil (optional) and 8 kalamansi or lime wedges, to serve

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.

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