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
ARROZ CALDO
Despite its Spanish name, this dish is the Filipino version of the Chinese congee or porridge. It is slow cooked to perfection and it is especially good on cold winter night and gloomy days. Kasubha is the stamen of a local plant which imparts a slightly reddish or orangy tint to the arroz caldo. For convenience, it can easily be substituted with the more expensive saffron threads. The liver and the gizzard are optional.
Provided by Pinaygourmet 345142
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Wash the mixed long-grain and glutinous rice and drain well.
- Heat the cooking oil in a large heavy casserole.
- Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
- Add the ginger to oil and sauté until golden. Add the onion and continue sautéing until the onion is transparent. Add the crushed garlic and sauté till lightly browned.
- Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
- Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
- Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
- Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
- Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.
Nutrition Facts : Calories 444.9, Fat 22.6, SaturatedFat 6.3, Cholesterol 392.5, Sodium 1433.6, Carbohydrate 23.4, Fiber 1.1, Sugar 2.4, Protein 33.9
ARROZ CALDO
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
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
Arroz caldo is a kind of porridge that is served hot.
Provided by Ako Si Kix
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 7
Number Of Ingredients 13
Steps:
- Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
- Wash glutinous rice and jasmine rice in a bowl; rinse with water.
- Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
- Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.
Nutrition Facts : Calories 430 calories, Carbohydrate 47.2 g, Cholesterol 189 mg, Fat 15.8 g, Fiber 1.4 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 1347.5 mg, Sugar 1.5 g
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
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.
ARROZ CALDO
This is the way I cooked Arroz Caldo. I never used glutenous rice, I just used jasmine rice instead of it since I found the glutenous very sticky. The starchy texture of jasmine rice is already to make a very delicious Arroz Caldo. Vegetables are also added to complete the nutrients on it.
Provided by Rieaane
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Wash the rice once then drain.
- Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
- Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
- While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
- Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
- Add the vegetables, cook for 3 minutes.
- Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
- Garnish and serve.
Nutrition Facts : Calories 684.5, Fat 32, SaturatedFat 10.1, Cholesterol 109, Sodium 843.3, Carbohydrate 67.4, Fiber 3.3, Sugar 4.2, Protein 29.5
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