ARROZ CALDO (FILIPINO CHICKEN PORRIDGE)
Arroz Caldo is a delicious Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Redolent of ginger, and served with a sunny array of condiments such as Calamansi, boiled eggs, and crisp garlic, this classic comfort food is the perfect way to brighten up a dreary day, while warming you up from the inside out.
Provided by Marc Matsumoto
Categories Brunch Soups & Stews
Time 55m
Number Of Ingredients 13
Steps:
- Remove the skin from the chicken and then mince up the skin.
- Add the chicken skin and oil to a heavy bottomed pot (such as a dutch oven), and fry over medium-low heat until the skin is golden brown and crisp. Transfer to a paper towel-lined plate to drain and set aside.
- Add the minced garlic and fry until the garlic is light brown, and not sizzling any more. Transfer to a paper towel-lined plate to drain and set aside.
- Add the onions and ginger to the pot and fry until the onions have started to become tender (but not browned).
- Add the rice to the pot and fry for about 30 seconds, to coat every grain with oil.
- Add the chicken stock, fish sauce, salt, and white pepper along with the chicken thighs.
- Bring the mixture to a boil and skim off any scum or fat that floats to the top.
- Turn down the heat to maintain a gentle simmer and cook the chicken until it's fall-apart tender (about 30 minutes). Be sure to stir this a few times to keep the rice from burning to the bottom of the pot.
- When the chicken is tender, remove it from the pot, and shred the meat using two forks. Keep the shredded chicken covered until the porridge is done.
- The Arroz Caldo should be starting to get thick at this point, so be sure to stir it more frequently to keep it from burning. When it is your desired consistency, the porridge is done. I usually let cook for another 20-30 minutes. This is a good time to prepare all your condiments.
- When the porridge has thickened to your liking, taste it, and add more salt if needed.
- Return the chicken to the pot and stir it in to reheat.
- Serve the Arroz Caldo garnished with scallions, boiled egg, fried garlic, chicken cracklins, Calamansi, and additional fish sauce.
Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Protein 19 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 841 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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 (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
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 (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
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
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