Chicken Arroz Caldo Chicken Rice Porridge Recipes

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ARROZ CALDO (FILIPINO CHICKEN PORRIDGE)



Arroz Caldo (Filipino Chicken Porridge) image

Arroz Caldo is a delicious Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Redolent of ginger, and served with a sunny array of condiments such as Calamansi, boiled eggs, and crisp garlic, this classic comfort food is the perfect way to brighten up a dreary day, while warming you up from the inside out.

Provided by Marc Matsumoto

Categories     Brunch     Soups & Stews

Time 55m

Number Of Ingredients 13

250 grams boneless skin-on chicken thighs ((2-3 thighs))
1 tablespoon vegetable oil
25 grams garlic ((4 large cloves garlic, minced))
175 grams onion ((1 small onion, finely chopped))
25 grams ginger ((julienned))
210 grams long-grain glutinous rice ((about 1 cup))
6 cups rich chicken stock
1 tablespoon fish sauce
1/2 teaspoon salt ((to taste)
1/4 teaspoon ground white pepper
2 scallions ((chopped))
6 Calamansi
3 boiled eggs ((sliced in half))

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.

Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Protein 19 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 841 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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

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.

ARROZ CALDO (PINOY CHICKEN PORRIDGE) RECIPE



Arroz Caldo (Pinoy Chicken Porridge) Recipe image

A go-to breakfast or snack to many Filipinos especially during the rainy days.

Provided by admin

Categories     Snack

Time 50m

Number Of Ingredients 13

1 cup rice or glutinous rice (uncooked)
1 kg chicken (cut into serving pieces)
1 pc medium-sized onion (chopped)
4 cloves garlic (minced)
1 knob ginger (cut into thin strips)
2 tbsp fish sauce
6 cups chicken broth (or water)
2 tbsp cooking oil
salt and pepper (to taste)
1 pc green onion (chopped)
1 pc lemon or 4 pcs calamansi
3 pcs eggs (hard-boiled)
2 tsp chopped fried garlic

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!

Nutrition Facts : Calories 461 kcal, Fat 11.3 g, SaturatedFat 2.6 g, Cholesterol 128 mg, Sodium 1335 mg, Carbohydrate 29.4 g, Protein 56.1 g, Fiber 1.1 g, Sugar 1.8 g, ServingSize 1 serving

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)



Chicken Arroz Caldo (Chicken Rice Porridge) image

Arroz caldo is a hearty Filipino soup served mainly as a snack.

Provided by lola

Categories     Filipino Recipes

Time 40m

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 oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes. Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
  • Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot. Season with salt and pepper.
  • Portion soup into bowls and garnish with green onion. 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

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