Delicious Arroz Caldo Recipe That Will Warm Your Soul
Do you ever crave a warm, comforting bowl of soup on a chilly day? Look no further than this delicious arroz caldo recipe. This Filipino chicken rice porridge is sure to warm you up and satisfy your taste buds at the same time. Known as a comforting dish in the Philippines, arroz caldo literally means “warm rice,” making it the perfect comfort food for any time of year.
This simple yet flavorful dish has been a favorite of mine for years, and I can’t wait to share it with you. With ingredients like boneless skinless chicken thighs, fresh ginger, garlic, and fish sauce, this recipe creates the perfect balance of savory and comforting flavors.
Whether you’re a fan of Filipino cuisine or just looking for a new dish to add to your recipe collection, arroz caldo is sure to become a staple in your home. So let’s get cooking and fill our homes with the cozy aroma of this delicious rice soup.
Why You’ll Love This Recipe
If you’re looking for a comforting, hearty and delicious meal, then this Arroz Caldo recipe is perfect for you. This Filipino chicken and rice porridge dish, known as Caldo de Pollo in Spanish, is a classic comfort food that warms the soul with every bite.
With its roots set in the Philippines, the Arroz Caldo is made from simple, easily accessible ingredients like garlic, ginger, onion and boneless chicken thighs. The addition of fish sauce gives it an umami flavor that lingers on your taste buds. It’s even better when topped off with fresh green onions, black pepper, and a squeeze of fresh lemon juice.
This Arroz Caldo recipe is a convenient one-pot meal that requires minimal preparation time. It’s the perfect dish to make on a lazy Sunday afternoon or on a chilly evening when all you want is something comforting to eat. Plus, if you have an Instant Pot or any other pressure cooker, you can make it even faster.
What makes this recipe special? Its versatility. You can create variations using different types of meat like beef or pork. You can also mix in saffron, oatmeal or even use glutinous rice instead of white rice. And let’s not forget about adding an egg- it adds such richness!
The best part: It’s also suitable for those with gluten-free diets since it’s made using rice instead of flour-based ingredients.
So give this fantastic Arroz Caldo recipe a try and see what all the fuss is about! Trust me; it will become a household favorite in no time.
Here’s what you need to prepare Arroz Caldo, a comforting Filipino chicken rice porridge that is perfect for any day, any time.
- 1 1/2 lbs boneless skinless chicken thighs
- 1 cup white rice
- 5 cups chicken broth
- 1 inch piece fresh ginger, peeled and grated
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 green onions, thinly sliced
- Black pepper
- Fish sauce
- Lemon juice
Note: To make this Arroz Caldo recipe, we suggest using glutinous rice, also known as sticky rice. It cooks easily and results in a creamier texture that will give the dish a really good flavor.
You can purchase glutinous rice at any Asian market or online.
The Recipe How-To
Now that you have gathered all the necessary ingredients, it is time to start cooking. Don’t worry, making Arroz Caldo has never been this easy! Follow these simple steps for a classic Filipino comfort food:
Prepare the Chicken and Rice
- Start by washing 1 cup of glutinous rice thoroughly then set it aside.
- In a separate bowl, marinate 1 pound of boneless chicken thighs in 1 tablespoon of fish sauce and juice of half a lemon. Mix it well and let sit for at least 10 minutes.
- While waiting, prepare your aromatics by peeling and mincing 6 cloves of garlic and 1 inch piece of fresh ginger.
- Heat a large pot over medium heat and add 2 tablespoons of oil. Once heated, sauté the garlic, ginger and 1 chopped onion until fragrant.
Cook the Arroz Caldo
- Add the marinated chicken to the pot and mix well with the aromatics. Cook for at least 5 minutes or until chicken is lightly browned.
- Pour in 7 cups of chicken broth and add in the washed rice. Stir occasionally until it starts to boil.
- Lower the heat and cover the pot with a lid partially open. Let it simmer on low heat for at least 30-40 minutes or until rice is soft and has absorbed most of the broth.
- When rice is fully cooked, crack in 2 eggs into the pot while stirring continuously to create egg ribbons throughout the dish.
- Season with salt, black pepper, more fish sauce if needed, and top with thinly sliced green onions.
Tips for Perfect Results
- To make this recipe even quicker, use an instant pot! Just follow the same steps but using your instant pot instead.
- For added flavor, you can slowly cook the chicken by itself prior to adding in the aromatics.
- If you enjoy spice, add in chili flakes or chopped thai chilies on top.
Now that you know the recipe, it’s time to satisfy your cravings and indulge in this delicious Arroz Caldo dish that is perfect for any day of the week!
Substitutions and Variations
Are you missing some ingredients for the arroz caldo recipe? Don’t worry, because there are some substitutions you can use to still make a delicious and comforting dish.
– Rice: If you don’t have glutinous rice, using plain white or jasmine rice is an acceptable substitute.
– Chicken: Bone-in chicken pieces like thighs or legs are great for this recipe, but if you want a leaner option, skinless chicken breasts will also work.
– Fish sauce: This ingredient is commonly used in Filipino cuisine to add depth and savoriness to dishes. If you’re allergic to fish or just don’t have any fish sauce on hand, soy sauce can be used instead.
– Ginger: Fresh ginger adds a bright and zesty flavor to arroz caldo. If you don’t have fresh ginger on hand, you can use ground ginger as a substitute.
– Garlic: Garlic gives the dish an earthy flavor. If you don’t have fresh garlic cloves, garlic powder can be used as a substitute.
– Onion: White onions are popular in Filipino cooking for their pungency, but yellow onions or shallots make good substitutes.
– Lemon juice: Some variations of arroz caldo include a squeeze of lemon juice for some acidity. If you don’t have lemons at home, try adding some lime juice or vinegar instead.
– Egg topping: While traditional arroz caldo often includes a soft-boiled egg on top of the dish, this is optional. You can skip the egg topping or boil it longer for a harder yolk.
Feel free to experiment with different varieties of arroz caldo, such as beef or pork instead of chicken. You can also try adding saffron or oatmeal to your porridge for a twist on the classic recipe. The possibilities are endless with this comforting Filipino comfort food!
Serving and Pairing
Arroz Caldo is a comforting rice porridge that can be enjoyed any time of the day. This simple yet hearty dish is perfect for a warm and satisfying meal. It’s also great for sharing with family and friends, especially during cold or rainy days.
One of the best things about Arroz Caldo is that it’s versatile when it comes to pairing with other dishes. You can enjoy it on its own as a complete meal, or pair it with other dishes to create a more filling and satisfying experience.
For a complete meal, I recommend serving Arroz Caldo with toppings such as sliced hard-boiled eggs, chopped green onions, and crispy fried garlic. These toppings add extra flavor and texture to the dish.
You can also pair Arroz Caldo with other Filipino dishes such as Chicken Adobo, Pork Sinigang, or Beef Caldereta. This combination makes for a delicious and satisfying feast that will delight your taste buds and fill your stomach.
If you’re feeling adventurous, you can even add saffron, oatmeal or other spices to give an international twist to this beloved Filipino dish while still keeping its comforting warmth intact.
In summary, Arroz Caldo is a delicious and comforting dish that can be served on its own or paired with other Filipino favorites. With its warm and hearty flavors, this rice porridge is perfect for any time of the day – whether you’re looking for comfort food or want to treat your taste buds to something new.
Make-Ahead, Storing and Reheating
Arroz Caldo is a great meal prep recipe and can be made ahead of time for easy, quick meals throughout the week. Simply store the Arroz Caldo in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, either use a microwave or stovetop to gently warm it up.
If you’re thinking about freezing your Arroz Caldo, here is what you need to know. First, keep in mind that rice doesn’t always freeze well as it can become mushy and lose its texture when thawed. However, if you still plan on freezing it, wait for it to cool down completely before transferring it into freezer-safe bags or containers. Store frozen Arroz Caldo for up to 2 months in the freezer.
When reheating frozen Arroz Caldo, defrost overnight in the refrigerator and then reheat over low heat on the stove until heated through. You may need to add additional chicken broth or water if it seems too dry.
In terms of storing leftovers, make sure to refrigerate leftovers within two hours of cooking and consume them within three days. Never let cooked rice sit at room temperature for more than two hours as bacteria can quickly grow and cause foodborne illness.
Overall, Arroz Caldo is a great dish for meal prep and can be stored easily in the fridge or freezer for later consumption. Just make sure to follow proper food safety guidelines when storing, reheating or freezing your Arroz Caldo to better enjoy your comforting porridge any day of the week!
Tips for Perfect Results
To ensure that your arroz caldo comes out perfectly, I’ve compiled some tips that you should keep in mind when making this dish.
Firstly, for added depth of flavor, try toasting the rice in a dry pan before adding it to the broth. Toasting will give the rice a slightly nutty flavor and liven up the dish.
Additionally, if you’re using boneless skinless chicken thighs, be sure not to overcook them. Thighs are an excellent choice for this recipe as they are juicy and flavorful but can dry out easily if cooked for too long. I recommend cooking them until just done and removing them from the broth before shredding them.
Next up is the seasoning. Don’t be afraid to adjust the amounts of garlic, ginger, and fish sauce to suit your taste. The perfect balance of flavors is subjective, and it’s okay to experiment with different amounts until you find what works best for you.
When serving arroz caldo, don’t skimp on toppings. The green onion, fried garlic, boiled egg halves, and lemon wedges all add texture and flavor to this comforting dish – so make sure you have enough of each topping on hand.
Finally, remember that arroz caldo is a dish that tastes even better the next day. So if you’re planning on serving it for a special occasion or simply want delicious leftovers for lunch or dinner, consider making a double batch. You won’t regret it!
In conclusion, this Arroz Caldo recipe is the perfect comfort food that will warm your body and soul. The traditional Filipino dish is made with simple yet flavorful ingredients, making it a delightful meal the entire family can enjoy. With its creamy texture and chicken flavor which is seasoned with garlic, ginger, and fish sauce, it is undeniable that this dish will be a sure hit at any gathering.
Also, with its versatility, it is no surprise that you can adjust the recipe to suit your taste. You can spice it up by adding a little extra salt or pepper or make it vegetarian by simply swapping out the chicken broth for vegetable broth. You can also add some toppings like green onions, hard-boiled eggs, or lemon juice to enhance the flavors.
Lastly, make sure to follow the tips provided in this recipe article to achieve the best results possible. From using boneless skinless chicken thighs to cooking the rice in chicken broth and water to adding the fish sauce and black pepper, every step plays a vital role in creating a delicious Arroz Caldo.
Overall, this Arroz Caldo recipe will leave you wanting more and will surely become one of your go-to comfort dishes. So go ahead and try out this recipe today and experience firsthand why Filipinos’ love for Arroz Caldo has spanned generations!
Arroz Caldo Recipe
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 head garlic, minced (about 8-10 big cloves)
- 3 inches fresh ginger, peeled and sliced into coin shapes
- 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch dice
- 3 tablespoons fish sauce (or 2 tsp salt)
- 1 teaspoon black pepper
- 1 cup white rice (short-grain)
- 6 cups chicken broth
- green onion, sliced thin
- garlic, minced, fried golden brown and crispy
- egg, hard-cooked
- fish sauce
- lemon juice (or kalamansi juice, Filipino kumquat)
- STOVETOP: Heat a stockpot or Dutch oven over medium heat. Add vegetable oil. Add onions, garlic, and ginger. Cook, stirring, until fragrant and somewhat translucent. Add chicken. Cook, stirring occasionally, until chicken is no longer pink. Add fish sauce and black pepper, then rice and chicken broth. Stir well. Bring to the boil and simmer until rice is very soft, 30-40 minutes.
- INSTANT POT: Press Saute button and adjust to High. When IP reads HOT, add vegetable oil. Add onions, garlic, and ginger. Cook, stirring, until fragrant and somewhat translucent. Add chicken. Cook, stirring occasionally, until chicken is no longer pink. Add fish sauce and black pepper, then rice and chicken broth. Stir well to make sure nothing is sticking to the bottom. Turn IP off. Put on the lid. If you have a Porridge button, press that; otherwise set it for Manual, High pressure, 20 minutes. When it's done, leave it alone for 10 minutes, then release all the pressure.
- Taste and adjust seasoning. Dish into bowls and garnish each helping with sliced green onions, crisp-fried garlic, and a slice of hard-boiled egg. Season to taste with the salty fish sauce and kalamansi juice. If desired, thin with a little more chicken stock or water.
- NOTES * This thickens a lot when it cools, and is pretty porridge-y. It depends a lot on how "sticky" your rice is and how much broth it absorbs. if you wish, add water or chicken broth when reheating. * I like short-grain rice like Calrose or Kokuho -- it gets nice and sticky. I don't think brown rice will work -- its cooking time will overcook the chicken, and it won't get sticky. * If you don't like discovering ginger by biting on it, you can put the slices into a spice bag before cooking, and remove the bag when done. * If fish sauce is unavailable, just add salt and pepper to your individual serving. We use kalamansi (Filipino kumquat) juice, but lemon or lime wedges are an acceptable substitute.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.