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Arroz Caldo
Created by: Howcan Team
Ingredients
- 1 cup of uncooked white rice
- 1 lb of chicken, cut into serving pieces
- 1 knob of ginger, peeled and sliced
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 8 cups of chicken broth
- 1/2 cup of fish sauce
- 1/2 teaspoon of ground black pepper
- 3 pieces of hard-boiled eggs, peeled and halved
- 4 stalks of green onions, chopped
- 4 pieces of calamansi or 1 lemon, cut into wedges
Instructions
- In a large pot, heat some oil over medium heat. Add the ginger, onion, and garlic. Sauté until the onion becomes translucent.
- Add the chicken pieces and cook until they are no longer pink on the outside.
- Pour in the chicken broth and bring to a boil. Once boiling, add the uncooked rice. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Season with fish sauce and ground black pepper. Lower the heat and let it simmer for about 30-40 minutes, or until the rice has broken down and the mixture has thickened to a porridge-like consistency.
- Once the arroz caldo is ready, ladle into serving bowls and top with hard-boiled eggs, green onions, and calamansi or lemon wedges.
- Serve hot and enjoy!
Arroz Caldo is a Filipino rice porridge that has a rich history dating back to the pre-colonial era. The dish has evolved over time, influenced by Chinese and Spanish culinary traditions. It is a comforting and nourishing dish that has become a staple in Filipino cuisine, especially during cold weather or when someone is feeling under the weather. The name "Arroz Caldo" is derived from the Spanish words "arroz" (rice) and "caldo" (broth), reflecting the dish's Spanish influence. The Filipino adaptation typically includes chicken, garlic, ginger, and saffron-infused broth, creating a flavorful and aromatic porridge. In the Philippines, Arroz Caldo is commonly sold by street vendors and is also a popular dish in local eateries and restaurants. It is often enjoyed with a squeeze of calamansi (Philippine lime), green onions, and crispy fried garlic on top. For the best Arroz Caldo experience, head to the Philippines, particularly in regions like Iloilo, Pampanga, and Quezon City, where you can find variations of this beloved dish. The key to a delicious Arroz Caldo lies in the slow cooking of the rice until it reaches a creamy consistency, infused with the flavors of the chicken and spices. While the traditional recipe calls for chicken, some variations include using seafood, pork, or even tofu for a vegetarian option. The use of glutinous rice also adds a unique texture to the dish. Whether enjoyed as a hearty breakfast, a comforting meal, or a remedy for a cold, Arroz Caldo continues to be a beloved dish that brings warmth and satisfaction to those who savor it.
60 min
6
350 calories
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