Filipino comfort food! Arroz Caldo is a chicken and rice porridge -- basically the Filipino version of congee. The key ingredient is fresh ginger … lots and lots of it. I love enjoying a full bowl topped with fried garlic bits, hard or soft boiled egg, green onions, black pepper, lemon, and a drizzle of extra fish sauce.
For my recipe, I like to use bone-in dark meat chicken, either thighs or drumsticks. You can take the meat off the bones just before serving, or you can just keep it rustic-style and leave the pieces as they are!
Serves 6
Ingredients
2 to 3 lbs bone-in chicken thighs, drumsticks, or a combination of both
salt and pepper
2 Tbsp canola oil
1/4 cup fresh ginger, julienned
1 small onion, chopped
4 garlic cloves, minced
2 Tbsp fish sauce, plus more to taste
6 cups chicken broth or stock
1 cup uncooked white rice (I like to use a medium grain)
Toppings:
Hard boiled eggs
Lemon wedges
Sliced green onions
Fried garlic bits*
Fish sauce
Freshly cracked pepper
Crumbled pork rinds
*To make your own fried garlic, mince 8 to 10 cloves of fresh garlic, and place it in a small skillet along with 1/2 cup of canola oil. Turn the heat on to medium-high, and fry until light golden brown. Strain the garlic through a fine sieve over a glass measuring cup, then transfer the garlic to a paper towel-lined plate. Sprinkle with salt while the bits are still hot and oily. Use the garlic oil to make the soup, and save the rest for future use.
Directions
Pat the chicken dry, if using bone-in chicken. Season with salt and pepper.
In a large pot, heat 2 Tbsp of oil over medium-high heat. Brown the chicken on all sides; do this in batches as not to crowd the pan. Transfer the chicken to a plate and set aside. (If using boneless chicken thighs, you can skip this part).
Turn the heat down to medium. To the same pot, add the onions and ginger; sauté for 2 minutes. Add the garlic and sauté for another minute. Add the chicken along with any juices back to the pot. (If using boneless chicken thighs, add them at this point.) Pour in 2 Tbsp of fish sauce and cook for another minute.
Add the rice and the broth and stir. Bring to a boil (skimming any scum from the chicken that floats to the top), then reduce heat to simmer. Cover and cook for 20 minutes, stirring occasionally. Uncover and simmer for another 10 to 15 minutes, continuing to stir occasionally, until the Arroz Caldo is thickened to your liking.
Ladle into bowls and top with your desired toppings. Serve hot.
Visuals
Pat the chicken dry, and season with salt and pepper.
Brown the chicken on all sides. Transfer to a plate and set aside.
Quick skill tip: To julienne the ginger, thinly slice the peeled ginger. Then, lay the pieces flat and slice them into julienne cuts.
Sauté the onions and ginger for about 2 minutes. Then add the garlic and sauté another minute.
Add the chicken back to the pan, along with the fish sauce. Stir and cook for one minute.
Pour in the broth along with the rice. I like to use a medium-grain rice. Stir, bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, stirring occasionally.
After 20 minutes, uncover, and continue to cook for another 10 to 15 minutes, stirring occasionally. The soup will thicken as the rice continues to absorb the liquid and its starches are released.
Ladle into bowls and top as desired. Serve hot!
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