Arroz Caldo Filipino Chicken And Rice Soup Recipes
CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)
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
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
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- In a large pot, heat the oil over medium heat then add the onions and celery (if using). Cook for about two minutes, being careful not to burn the onions. Add the ginger and one tablespoon fish sauce. (You can reserve the remaining fish sauce to taste as you cook.) Cook the ginger for one minute, stirring occasionally to keep it from burning.
- Add the chicken, rice and broth and bring to a boil. Once boiling, reduce the heat to low or medium low, cover and simmer until the rice is cooked. Be sure to stir the soup occasionally as the rice has a tendency to stick to the bottom of the pot. You don't want any of it to burn. I cook for at least 30 since I like my arroz caldo with rice that's lost its shape, taking on the texture of porridge. This recipe is super flexible. If you like it soupier, simply add more stock (see note). Just season with fish sauce or salt accordingly.
- (Optional step) Traditionally, arroz caldo is served with bone-in pieces of chicken but I take the cooked pieces out of the pot, shred them and add the meat back in. This makes it much more convenient for serving.
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