Best 2 Chicken Arroz Caldo Chicken Rice Porridge Recipes

**Chicken Arroz Caldo (Chicken Rice Porridge): A Filipino Comfort Food**

Chicken arroz caldo, also known as chicken rice porridge, is a classic Filipino dish that is a staple in many households. It is a comforting and hearty dish made with glutinous rice, chicken, and ginger. It is typically served for breakfast or brunch, but can also be enjoyed as a light dinner. This article provides three different recipes for chicken arroz caldo, each offering unique variations on this beloved Filipino dish.

The first recipe is a traditional chicken arroz caldo, made with chicken, ginger, garlic, onions, and glutinous rice. The second recipe adds a twist to the traditional dish by using coconut milk and lemongrass, creating a creamy and flavorful broth. The third recipe is a vegetarian version of chicken arroz caldo, made with tofu and vegetables, providing a healthy and flavorful alternative. All three recipes are easy to follow and provide detailed instructions to ensure a delicious and authentic chicken arroz caldo experience.

Check out the recipes below so you can choose the best recipe for yourself!

ARROZ CALDO (CHICKEN RICE PORRIDGE)

Arroz Caldo (Chicken Rice Porridge) image

Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.

Provided by Yasmin Newman

Categories Soup/Stew Philippines Chicken Rice Ginger Garlic Egg

Yield 6 servings

Number Of Ingredients 11

Ingredients

200 g (7 oz / 1 cup) white glutinous rice
100 g (3 1/2 oz / 1/2 cup) jasmine or medium-grain rice
1.7 kg (3 lb 12 oz) whole chicken, jointed into 4 pieces, bone in
60 ml (2 fl oz / 1/4 cup) vegetable oil
9 garlic cloves, 6 thinly sliced, 3 finely chopped
1 large onion, finely chopped
4 cm (1 1/2-inch) piece ginger, peeled and cut into julienne
60 ml (2 fl oz / 1/4 cup) fish sauce
2 spring onions (scallions), very thinly sliced
6 hard-boiled eggs, peeled and halved
Sesame oil (optional) and 8 kalamansi or lime wedges, to serve

Steps:

Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low-medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.

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

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your arroz caldo will be. Look for fresh, free-range chicken, high-quality rice, and flavorful vegetables.
Toast the rice: This step helps to bring out the nutty flavor of the rice and prevents it from becoming mushy.
Simmer the soup for at least an hour: This allows the flavors to meld and develop.
Add the vegetables and chicken towards the end of the cooking time: This prevents them from becoming overcooked.
Season the soup to taste: Add salt, pepper, and other seasonings to taste.
Serve the soup with a variety of toppings: Common toppings include green onions, hard-boiled eggs, and fried garlic.

Conclusion:

Chicken arroz caldo is a delicious and comforting soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its combination of savory chicken, fluffy rice, and flavorful vegetables, arroz caldo is a dish that is sure to please everyone at your table.