Best 2 Arroz Caldo As Made By Janna Recipe By Tasty Recipes

Arroz Caldo is a classic Filipino rice porridge dish that is typically made with chicken, rice, and ginger. It is a hearty and flavorful dish that is perfect for a cold day or a quick and easy meal. This article features two versions of Arroz Caldo: the traditional recipe and a simplified version that is perfect for busy weeknights.

The traditional Arroz Caldo recipe uses whole chicken pieces that are simmered in water until tender. The chicken is then removed from the pot and the rice is added. The rice is cooked until it is soft and creamy, and then the chicken is added back to the pot along with some ginger, garlic, and onions. The soup is seasoned with salt and pepper, and then it is served with a variety of toppings, such as hard-boiled eggs, green onions, and fried garlic.

The simplified Arroz Caldo recipe uses boneless, skinless chicken breasts that are cooked in a pot with water, rice, ginger, garlic, and onions. The soup is seasoned with salt and pepper, and then it is served with the same toppings as the traditional recipe.

Both versions of Arroz Caldo are delicious and comforting dishes that are perfect for any occasion. The traditional recipe is a bit more time-consuming to make, but it is worth the effort for the extra flavor. The simplified recipe is a great option for busy weeknights when you don't have a lot of time to cook.

Let's cook with our recipes!

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

Chicken Arroz Caldo (Chicken Rice Porridge) image

This is a soupy dish that is served mainly for a snack.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 50m

Yield 5

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 ¼ pounds chicken wings, split and tips discarded
1 tablespoon fish sauce
5 ¼ cups chicken broth
1 cup glutinous sweet rice
salt and pepper to taste
1 green onion, chopped
1 lemon, sliced
1 teaspoon fish sauce for sprinkling, if desired

Steps:

Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 24.6 g, Cholesterol 42.1 mg, Fat 14.9 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 3.2 g, Sodium 1586.1 mg, Sugar 3.5 g

ARROZ CALDO

Arroz Caldo image

This aromatic Filipino-style rice porridge gets much of its flavor from ginger and fried garlic. Saffron, a Spanish influence on Filipino cooking, adds a golden hue. If you can find calamansi -- tart, fragrant Filipino citrus -- substitute them for the limes.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
4 cloves garlic, minced
6 bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 small onion, minced
One 1-inch piece of ginger, minced
3/4 cup jasmine rice
4 cups low-sodium chicken broth
Pinch of saffron, plus saffron threads saved for garnish
1 bay leaf, torn
2 tablespoons fish sauce, plus more for serving
Juice of 1 lime, plus 1 lime cut into wedges, for serving
1/3 cup thinly sliced scallion greens

Steps:

Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.

Tips:

To make the perfect Arroz Caldo, use high-quality glutinous rice. This type of rice is sticky and will help to create a thick, creamy broth.
When cooking the rice, be sure to add enough water so that it is completely covered. This will help to prevent the rice from burning.
If you want a more flavorful broth, add some chicken or pork bones to the pot while cooking the rice. This will give the broth a rich, savory flavor.
To make the Arroz Caldo even more delicious, add some fried garlic and crispy shallots as toppings. These toppings will add a nice crunch and flavor to the dish.
Arroz Caldo is a versatile dish that can be served for breakfast, lunch, or dinner. It can also be served as a side dish or as a main course.

Conclusion:

Arroz Caldo is a delicious and comforting dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it simple or loaded with toppings, Arroz Caldo is sure to please everyone at the table. So next time you are looking for a warm and satisfying meal, give Arroz Caldo a try.