Arroz Caldo Chicken Rice Porridge Recipes

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ARROZ CALDO (CHICKEN RICE PORRIDGE)

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



Arroz Caldo (Chicken Rice Porridge) image

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.

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

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Top Asked Questions

How to cook chicken arroz caldo?
Try this Chicken Arroz Caldo Recipe. Let me know what you think. Heat oil in a deep cooking pot. Saute garlic, onion, and ginger. Once the onion gets soft, add the chicken. Saute for 2 to 3 minutes. Add the glutinous rice. Cook for 1 minute. Pour the water into the pot. Let boil.
Is arroz caldo porridge seasoned?
Like most porridges, Arroz Caldo isn’t heavily seasoned, and the majority of the accents come from the addition of condiments. In terms of aromatics, I like to add a ton of fragrant ginger, as well as some onions, which contribute a mild sweetness.
Is arroz caldo Filipino?
Of course. Arroz Caldo or aroskaldo is a Filipino lugaw made of chicken and rice and flavored with fresh ginger, garlic, onions, and fish sauce. Although its name is derived from the Spanish arroz caldoso, which means “brothy rice,” the rice gruel is more of a local adaptation of the congee introduced in the Philippines by Chinese immigrants.
How to make chicken rice porridge?
This chicken rice porridge is usually cooked stovetop. However, it can easily and quickly be made in an electric pressure cooker (such as an Instant Pot ). Heat oil in a large pot. Add ginger and garlic and cook until fragrant. Add onions and cook until translucent. Pour in rinsed uncooked rice. Follow with chicken broth.

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