Best 2 Arroz Caldo With Collards And Soy Cured Egg Yolks Recipes

Arroz caldo is a classic Filipino rice porridge traditionally made with glutinous rice, chicken, and ginger. This hearty and comforting dish is often served for breakfast or brunch, and can also be enjoyed as a light dinner. In this article, we'll share two unique variations on arroz caldo: one with collard greens and soy-cured egg yolks, and another with shiitake mushrooms and crispy shallots. Both recipes are packed with flavor and umami, and are sure to warm you up on a cold day.

The collard greens and soy-cured egg yolk version of arroz caldo is a delightful combination of textures and flavors. The collard greens add a slightly bitter note that balances out the richness of the chicken and egg yolks, while the crispy shallots add a bit of crunch. The soy-cured egg yolks add a savory and slightly salty flavor that takes this dish to the next level.

The shiitake mushroom and crispy shallot version of arroz caldo is a more earthy and umami-rich dish. The shiitake mushrooms add a deep, woodsy flavor, while the crispy shallots add a bit of texture and crunch. This recipe is perfect for those who love savory and flavorful dishes.

Both recipes are easy to make and can be tailored to your own taste preferences. So whether you're looking for a classic arroz caldo or something a little more unique, we've got you covered.

Let's cook with our recipes!

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.

ARROZ CALDO WITH COLLARDS AND SOY-CURED EGG YOLKS

Arroz Caldo With Collards and Soy-Cured Egg Yolks image

The Filipino rice porridge called lugaw started out as a simple equation of rice, water and salt, until the conquistadors arrived in the 16th century and demanded more sumptuous dishes. Add tripe and innards to lugaw, and it becomes goto; with chicken and saffron, it is arroz caldo. It's looser and soupier than Chinese congee, cooked until you can't see individual grains. I put in collard greens to make it a balanced meal and use wings because of the high bone-to-meat ratio and the jiggly skin. (Keeping the bones in will give the broth more flavor.) The soy sauce-cured yolks are probably best at the two-hour mark - they get firmer and saltier the longer they cure, so follow your taste.

Provided by Angela Dimayuga

Categories dinner, grains and rice, one pot, poultry, soups and stews, main course

Time 2h30m

Yield 6 servings (makes 12 cups)

Number Of Ingredients 15

Ingredients

6 eggs
2 tablespoons neutral oil, such as canola
1 medium yellow onion, minced
8 garlic cloves, minced
2 1/2 pounds bone-in, skin-on chicken flats and drumettes
Kosher salt and freshly ground black pepper
1 cup jasmine or other long-grain rice
10 cups chicken stock
1 pound collard greens, leaves ripped off stems, stems discarded and leaves roughly chopped
2 (2-inch) pieces skin-on ginger, each crushed into a few pieces, plus 1 (1-inch) piece fresh ginger, peeled and julienned, for garnish
2 large pinches of saffron
6 teaspoons soy sauce
2 tablespoons fish sauce
6 fresh calamansi or lemon wedges, for serving
1 bunch scallions, thinly sliced, for serving

Steps:

Prepare the cured egg yolks - and save your egg carton, as it is the perfect egg-curing holder. You'll want to first remove the top of the eggs: Working with one at a time, tap each egg on a sharp corner of your work surface around the top third of the egg to pop off the crown. Pour the egg into one palm and let the egg white sink through your fingertips to separate the yolk from the whites, discarding the egg whites or saving them for another use. Gently slide the egg yolk back into its shell, top it with 1 teaspoon soy sauce, and swirl the yolk in its shell so the soy sauce is fully distributed, settling under the yolk as well. Transfer the egg yolk in its shell back into the egg container, setting it upright. Repeat with the remaining eggs, returning them all to the egg carton. Set aside to cure at room temperature.
In a large pot, heat the oil over medium. Add the onion and minced garlic, and cook, stirring occasionally, until softened, about 7 minutes.
Add the chicken flats and drumettes, season with 2 teaspoons salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until the fat starts to render, about 5 minutes. Stir in the rice until coated in fat. Increase the temperature to medium-high, and cook, stirring occasionally, until the rice is toasted, about 5 minutes.
Stir in the stock, collards, crushed ginger pieces and saffron and bring to a boil over high.
Reduce heat to low and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, and the rice grains have broken down significantly, about 1 1/2 hours. The broth should be thinner than a Chinese congee, so add 1 cup of water at a time if the soup has thickened too much. Once you get to this stage, discard the crushed ginger pieces, which served as an aromatic.
Season the arroz caldo with the fish sauce, then divide among bowls. Top with a squeeze of calamansi or lemon (and serve additional wedges on the side, for those that like more acid), a soy-cured yolk, fried garlic, scallions and julienned ginger.

Tips:

Use high-quality ingredients: The better the ingredients, the better the final dish will be. Look for fresh, organic produce and high-quality meat and seafood.
Don't be afraid to experiment: Arroz caldo is a versatile dish that can be easily customized to your own taste. Try adding different vegetables, meats, or spices to create your own unique version.
Make sure the rice is cooked properly: The rice should be cooked until it is tender but still has a slight bite to it. If the rice is overcooked, it will become mushy and the dish will not be as good.
Don't overcrowd the pot: When cooking the arroz caldo, make sure not to overcrowd the pot. If the pot is too crowded, the rice will not cook evenly and the dish will be less flavorful.
Serve the arroz caldo hot: Arroz caldo is best served hot, so make sure to serve it immediately after it is cooked.

Conclusion:

Arroz caldo is a delicious and comforting dish that is perfect for a cold winter day. It is easy to make and can be customized to your own taste. With its combination of rice, chicken, vegetables, and spices, arroz caldo is a hearty and flavorful dish that is sure to please everyone at the table.