Arroz Caldo
Arroz caldo is a Filipino style porridge and one of the best comfort foods that the Philippines has to offer! It's perfect for cold days or when you aren't feeling great or fighting a cold.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- 500 grams chicken thighs, skin on, cut in pieces
- 100 grams round white rice
- 100 grams glutinous rice
- 1 tablespoon ginger, minced
- 4-6 cloves garlic, minced
- 1 medium onion, minced
- 2-3 tablespoon fish sauce use more if you prefer
- 1 chicken boullion 1 tbsp
- ΒΌ teaspoon turmeric optional
- 1 teaspoon safflower (if using saffron, use a pinch)
- 1 small lemon or lime
Instructions
- Add oil to a pot and then brown the chicken. Make sure all sides are brown.
- Add the garlic and onion and cook with the brown chicken for 5 minutes until onions are glassy and garlic looks tender.
- Add ginger, glutinous rice, round rice, and chicken bouillon and mix together. Cook for 3 minutes.
- Add water to the pot just enough to cover the chicken and rice so they are submerged in water.
- Add fish sauce and stir, then bring to a simmer. Cover and simmer for about 30 minutes.
- With 5 - 10 minutes left to simmer, add safflower/saffron and turmeric (if you are using it). Cover and continue cooking.
- Once the arroz caldo is cooked, remove from the heat and add the juice of 1 small lemon/lime or as much as you desire.
- Garnish with fried garlic chips, boiled egg, chopped green onions, and slices of lime/lemon
Make Fried Garlic Chips (Optional)
- Slice garlic into thin pieces.
- Take a small pot and add enough oil so all garlic chips would be submerged.
- Heat up the oil and deep fry the garlic chips until they are golden brown.
- Remove the garlic chips with a strainer and place them on a paper tower to soak up the remaining oil.