Chicken Arroz Caldo Recipes

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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



Chicken Arroz Caldo (Chicken Rice Porridge) image

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

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

CHICKEN ARROZ CALDO

Provided by Food Network

Categories     main-dish

Time 5h35m

Yield 4 servings

Number Of Ingredients 21



Chicken Arroz Caldo image

Steps:

  • For the chicken marinade: Whisk together the oil, lemon juice, salt, coriander, cumin and garlic in a large bowl. Add the chicken breasts and marinate, refrigerated, for 4 hours or up to 24 hours.
  • For the chicken arroz caldo: Place a frying pan with the olive oil on the stove and bring to a medium-hot temperature.
  • Cook the chicken in the pan for 4 to 5 minutes on each side. Remove to a cutting board. Chop.
  • Place the Jasmine Rice in large pan, then add the scallions, carrots and 4 cups of the chicken stock.
  • Heat the rice mixture, slowly adding the remaining 1 to 2 cups chicken stock and stirring with a spoon until it has a creamy consistency. Stir in the fish sauce.
  • Bring a small pot of water to a strong simmer, then add the eggs and poach for 2 1/2 minutes.
  • To assemble the dish: Place the creamy rice in 4 bowls, then place a chicken breast on each. Add the chiles to the creamy chicken rice. Top each bowl with a poached egg, then garnish with the cilantro.
  • Heat the olive oil with the garlic and ginger in a pot until fragrant, 5 to 6 minutes. Swirl the pot so the garlic and ginger cook equally, then add the stock and rice.
  • Bring to a simmer, then place a lid on the pot so the rice slowly steams. Cook for 20 minutes.

1 cup olive oil
1/3 cup lemon juice
3/4 tablespoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
6 cloves garlic, minced
4 chicken breasts, pounded with a meat tenderizer
1/4 cup olive oil
Jasmine Rice, recipe follows
4 to 5 scallions, finely diced
2 medium carrots, finely diced
5 to 6 cups chicken stock, preferably homemade
3 tablespoons fish sauce
4 eggs
Calabrian chiles or spicy chile of your choice, stemmed and chopped
Fresh cilantro, for garnish
5 tablespoons olive oil
3 tablespoons finely diced garlic
3 tablespoons finely diced ginger
4 1/2 to 5 cups chicken stock
2 1/2 cups jasmine rice

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



Arroz Caldo image

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.

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

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

ARROZ CALDO AS MADE BY JANNA RECIPE BY TASTY

Here's what you need: fresh ginger, boneless, skinless chicken breast, oil, garlic, small yellow onion, basmati rice, kosher salt, freshly ground black pepper, water, fish sauce, lime juice, hard-boiled egg, scallion, chicharróne

Provided by Katie Aubin

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14



Arroz Caldo As Made By Janna Recipe by Tasty image

Steps:

  • Peel the ginger using a spoon, then slice thinly.
  • Cube the chicken breasts.
  • Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the garlic and fry until golden brown, 2-3 minutes. Remove from the pan, draining off any excess oil, and set aside.
  • Heat the remaining 2 tablespoons of oil in a large pan with a lid over medium-high heat. Once the oil begins to shimmer, add the onion and sliced ginger and cook, stirring, until softened, about 3 minutes.
  • Add the chicken and rice and stir to combine. Season with salt and pepper. Add the water and cover with the lid. Simmer until the water is absorbed, the rice is tender, and the chicken is cooked through, about 15 minutes.
  • Remove the pot from the heat and stir in the fish sauce.
  • Serve the chicken and rice with lime juice, hard-boiled eggs, scallions, the fried garlic, and chicharrones.
  • Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 48 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams

1 piece fresh ginger, 5 in (12 cm)
1 lb boneless, skinless chicken breast
4 tablespoons oil, neutral, such as canola, divided
8 cloves garlic, minced
1 small yellow onion, thinly sliced
1 cup basmati rice, or any white rice
kosher salt, to taste
freshly ground black pepper, to taste
2 cups water
2 tablespoons fish sauce
lime juice, for serving
hard-boiled egg, for serving
scallion, thinly sliced, for serving
chicharróne, for serving

ARROZ CALDO (FILIPINO RICE PORRIDGE WITH CHICKEN AND GINGER)

Make and share this Arroz Caldo (Filipino Rice Porridge With Chicken and Ginger) recipe from Food.com.

Provided by PanNan

Categories     Filipino

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 9



Arroz Caldo (Filipino Rice Porridge With Chicken and Ginger) image

Steps:

  • Heat oil in a large saucepan over medium-high heat; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. Reduce heat and simmer until chicken is tender and the meat is falling off the bone, about 1 hour.
  • Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock, discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25-30 minutes. Add reserved meat and the fish sauce and stir to combine. Garnish with scallion greens and chile oil.

Nutrition Facts : Calories 694, Fat 38.2, SaturatedFat 10.5, Cholesterol 170.1, Sodium 1570, Carbohydrate 38.5, Fiber 3.1, Sugar 1.1, Protein 46.4

2 tablespoons vegetable oil
5 garlic cloves, minced
1 bunch scallion, thinly sliced
1 tablespoon kosher salt
4 lbs chicken (3 - 4 pound whole chicken)
3 ounces ginger, peeled and thinly sliced (about 4 inch piece)
1 1/2 cups white rice
3 tablespoons fish sauce
chili oil, for garnish (storebought or homemade)

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



Arroz Caldo image

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

¼ cup vegetable oil, divided
1 tablespoon vegetable oil
3 tablespoons minced garlic
1 cup uncooked glutinous white rice
1 cup uncooked jasmine rice
3 tablespoons chopped red onion
2 tablespoons julienned fresh ginger root
1 pound skinless, boneless chicken breast halves, sliced
salt and pepper to taste
6 ⅓ cups chicken stock
¼ cup fish sauce
5 hard-cooked eggs, chopped
3 tablespoons chopped green onion

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