Description
Warm chicken arroz caldo hugs your soul with Filipino comfort, delivering pure healing in a single comforting bowl. Creamy rice, tender chicken, and ginger create the perfect remedy when you need a delicious hug from the kitchen.
Ingredients
Scale
Protein:
- 1 lb bone-in chicken thighs or drumsticks
Base:
- 1 cup jasmine rice
- 6 cups chicken broth
Aromatics and Seasonings:
- 1 onion
- 4 cloves garlic
- 2 inches fresh ginger
- 2 stalks lemongrass
- 12 tablespoons fish sauce
- 1 tablespoon vegetable oil or butter
- Salt
- Pepper
Optional Garnishes:
- 1 hard-boiled egg per serving
- Green onions
- 2 tablespoons fried garlic
- 1 calamansi or lemon
- Chili flakes or chili oil
Instructions
- Pour 6 cups of chicken broth into a large pot and add 1 lb of bone-in chicken thighs. Bring the liquid to a rolling boil over high heat, carefully skimming off any foam that rises to the surface.
- Add 1 cup of jasmine rice to the pot and reduce heat to medium-low. Allow the mixture to simmer gently for 25-30 minutes, stirring occasionally to prevent rice from sticking to the bottom.
- Heat 1 tbsp vegetable oil in a separate skillet. Sauté 4 minced garlic cloves and 2 inches of sliced ginger over medium heat until they become golden and release a fragrant aroma, about 2-3 minutes.
- Remove the chicken from the pot when it reaches an internal temperature of 165°F. Shred the meat into bite-sized pieces using two forks, discarding any bones.
- Return the shredded chicken to the pot and stir in the sautéed garlic and ginger. Add 2 tbsp fish sauce, salt, and pepper to enhance the flavor profile.
- Continue simmering the arroz caldo for an additional 10 minutes, stirring periodically to prevent scorching and achieve a creamy porridge consistency.
- Transfer the hot arroz caldo into serving bowls. Garnish each portion with a halved hard-boiled egg, chopped green onions, and 1 tbsp of crispy fried garlic.
- Finish with a squeeze of fresh calamansi or lemon juice. Optionally, sprinkle chili flakes for an extra kick of heat.
Notes
- Shred the chicken while it’s still warm for easier pulling and more tender meat.
- Let the porridge rest for 5-10 minutes after cooking to allow the rice to absorb more liquid and develop a creamier texture.
- Swap chicken for tofu or fish to create vegetarian or pescatarian versions of this comforting dish.
- Use homemade chicken stock for deeper, richer flavor that elevates the entire recipe.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Filipino
Nutrition
- Serving Size: 4 to 6
- Calories: 345 kcal
- Sugar: 1 g
- Sodium: 1350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg