Arroz Caldo
Arroz Caldo is a Filipino rice porridge cooked with chicken, ginger, and garlic, garnished with green onions and boiled eggs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs | 800 | Grams |
| Jasmine Rice | 1 | Cup |
| Ginger | 50 | Grams |
| Garlic | 5 | Cloves |
| Onion | 1 | Count |
| Chicken Broth | 1.5 | Liters |
| Fish Sauce | 3 | Tbsp |
| Salt | 1 | Tsp |
| Ground Black Pepper | 0.5 | Tsp |
| Green Onions | 2 | Bunch |
| Boiled Eggs | 5 | Count |
| Calamansi | 5 | Count |
| Saffron Threads | 0.5 | Tsp |
Instructions
- In a large pot, heat oil over medium heat and sauté the garlic, onion, and ginger until fragrant.
- Add the chicken pieces and cook until they are lightly browned on all sides.
- Stir in the rice and cook for 2-3 minutes, ensuring it is well-coated with the oil and aromatics.
- Pour in the chicken broth and bring to a boil. Add the fish sauce, salt, and pepper.
- Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the mixture has thickened, about 30-40 minutes.
- If using, add the saffron threads and stir well to incorporate.
- Serve hot, garnished with green onions, sliced boiled eggs, and calamansi halves on the side.
Prep
- Thaw chicken thighs if frozen.
Kitchen equipment
Julienne PeelerSaffron Threads