Chicken Arroz Caldo. Pour the chicken broth into the pot. Add the sweet rice and stir. Chicken arroz caldo is a type of Filipino rice porridge with chicken slices.
It makes the dish taste fresher and delicious.
When my mother was a child, arroz caldo was just the thing for someone when they were sick.
Rice was known to soothe upset stomachs and nourishing chicken broth remedied colds just as it does.
You can cook Chicken Arroz Caldo using 11 ingredients and 10 steps. Here is how you cook it.
Ingredients of Chicken Arroz Caldo
- Prepare 5 of chicken pieces.
- Prepare 2 of eggs, hard boiled.
- Prepare Slices of Lemon.
- You need Half of an onion, diced.
- You need 2 stalks of green onion, sliced.
- You need 8 cloves of garlic, minced.
- It's 1 of thumb-sized knob of ginger, minced.
- You need 1 cup of glutinous rice (sushi grade).
- You need 5 cups of chicken broth.
- You need to taste of Fish sauce.
- You need to taste of Freshly ground black pepper.
Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold). Why this recipe works: Arroz Caldo is a delicious Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Redolent of ginger, and served with a sunny array of condiments such as Calamansi, boiled eggs, and crisp garlic, this classic comfort food is the perfect way to brighten up a dreary day, while warming you up from the inside out.
Chicken Arroz Caldo step by step
- Chop up the veggies..
- Throw them in the IP using the Sauté function on Med heat w 1 tbsp oil. I used 1 tbsp of garlic and reserved the rest for later. Constantly stir until translucent..
- Add in the chicken. I used 3 wings and 2 drumsticks. More bones = more flavor!.
- My grandma used to slice the chicken pieces so they could absorb more flavor. I feel that it makes it easier to pick the chicken off when it’s done..
- Add the rice and about a serving-spoon size of fish sauce. You can add more fish sauce later. Cook for 2 mins..
- Fillerup with some chicken stock!.
- Cover & cook for 15 mins in the IP. If using the stovetop, cook for 45mins, stirring constantly..
- Meanwhile, fry up that leftover garlic I was talking about. Trust me on this one. It’s crucial..
- Garnish with green onion, freshly ground black pepper, sliced boiled egg, and that amazing fried garlic. Squeeze some lemon and enjoy!.
- And get well soon :).
Filipino Chicken Arroz Caldo is best consumed during cold weather. It is perfect during winter, or during chilly rainy days. The good news is anyone can easily make this dish as long as all the ingredients are available. I will talk about each of the components of this dish and provide more options. Return the chicken and juices to the pot.
