Arroz Caldo

Arroz caldo. Now that’s a funky name isn’t it? If you know any Spanish, then you would know this as rice soup. As I asked my wife, “did you guys grow up eating arroz caldo?”, she seemed confused and never heard of it. I said “C’mon, you’re Filipino and never heard of arroz caldo, you know that chicken and rice porridge?”. It then clicked with her and she said “Oh, you mean soft chicken and rice?”.  I guess that is how my mother-in-law coined it back in the day while she was growing up, but let’s just stick with arroz caldo. Many of you might know this as congee, or some other rice porridge as many nationalities have a dish very similar to this recipe.

How to Make Arroz Caldo

See, to me, arroz caldo just screams comfort. You can go ahead and wipe the idea of bad porridge from your memory. There is something about arroz caldo that is something wonderful. It could be that it has that awesome savoriness to it, and while loaded within ginger and garlic, among other simple ingredients, it just warms the soul. So this past week, as it was a bit cold and rainy, I decided to make my wife arroz caldo, or what she knows as soft chicken and rice.

Let’s get started.

Ingredients:

  • 1 whole roasting chicken, cut into various parts (thighs, breasts, drums, wings)
  • 1 tbsp olive oil
  • 6 cloves of garlic, minced
  • 1 large onion, diced
  • 3 inch finger of ginger, peeled, and minced
  • 1 cup of Jasmine rice, uncooked
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 6 cups of chicken stock, unsalted
  • Fried garlic
  • Chives (or green onions), thinly sliced
  • Garlic chili oil, optional

So you have a couple of options here. You can do as I did and make your own stock, or you can use store bought. It’s up to you. If you make your own stock,  just go ahead and throw in an extra onion, some garlic, celery, a carrot, and the chicken parts into a stock pot. Cover with water, and cook for about four hours. Skim off any of the foamy garbage that floats to the top during that process.

The broth will reduce down a bit. Remove the chicken pieces, set aside, and let cool.  Once cooled, pull it apart, and keep in tact any of the wings or drummies. Thigh and breast meat can be pulled.  Strain the broth.

Next, heat the oil into a large pot. Add in the onion, garlic, and ginger, and cook for about 7-10 minutes, or until the onions are fully sweated.

Next, toss in the chicken and give a good stir.

Toss in the uncooked rice, and give that a good stir.

How to make arroz caldo

Add in the chicken stock, fish sauce, and soy sauce and give that a good stir. Cover, and simmer for about 35 minutes, or until the rice is softened.

When you are ready to serve, ladle some into your bowl, top with the fried garlic, chives, and drizzle with chili oil.

The result is a delicious and ever so comforting bowl of arroz caldo. You get the softness of the rice that is balanced with the chicken, and those crunchy bits of garlic… Need I say more? Whether you call this arroz caldo or soft chicken and rice, make it. It’s amazing.

Arroz Caldo
Cuisine: FIlipino
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 whole roasting chicken, cut into various parts (thighs, breasts, drums, wings)
  • 1 tbsp olive oil
  • 6 cloves of garlic, minced
  • 1 large onion, diced
  • 3 inch finger of ginger, peeled, and minced
  • 1 cup of Jasmine rice, uncooked
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 6 cups of chicken stock, unsalted
  • Fried garlic
  • Chives (or green onions), thinly sliced
  • Garlic chili oil, optional
Instructions
  1. So you have a couple of options here. You can do as I did and make your own stock, or you can use store bought. It's up to you. If you make your own stock, just go ahead and throw in an extra onion, some garlic, celery, a carrot, and the chicken parts into a stock pot. Cover with water, and cook for about four hours. Skim off any of the foamy garbage that floats to the top during that process.
  2. The broth will reduce down a bit. Remove the chicken pieces, set aside, and let cool. Once cooled, pull it apart, and keep in tact any of the wings or drummies. Thigh and breast meat can be pulled. Strain the broth.
  3. Next, heat the oil into a large pot. Add in the onion, garlic, and ginger, and cook for about 7-10 minutes, or until the onions are fully sweated.
  4. Next, toss in the chicken and give a good stir.
  5. Toss in the uncooked rice, and give that a good stir.
  6. Add in the chicken stock, fish sauce, and soy sauce and give that a good stir. Cover, and simmer for about 35 minutes, or until the rice is softened.
  7. When you are ready to serve, ladle some into your bowl, top with the fried garlic, chives, and drizzle with chili oil.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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