Chicken Arroz Caldo Recipes

ARROZ CALDO (FILIPINO CHICKEN PORRIDGE)

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.

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

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.

ARROZ CALDO (FILIPINO CHICKEN AND RICE SOUP) RECIPE

Steps:

• Place 1/2 cup oil and 2/3 of the garlic in a small saucepan over medium heat. Cook, stirring occasionally, until garlic turns light golden brown. Transfer garlic to fine-mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.
• In a large Dutch oven or soup pot, heat remaining 3 tablespoons oil over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until browned, about 6 minutes. Add onion and cook, stirring and scraping, until onions soften and release their liquid, about 3 minutes. Stir in ginger and remaining garlic and cook until onions begin to brown, about 3 minutes. Stir in fish sauce and pepper and cook for 1 minute. Add rice and stir until well coated.
• Stir in chicken stock, running spoon along bottom of Dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 30 minutes. Stir in lime or calamansi juice and season with salt and pepper to taste.
• Ladle arroz caldo into bowls. Top with scallions, fried garlic, and egg slices, if using. Serve immediately with additional lime or calamansi wedges on the side.

ARROZ CALDO

Steps:

• Trim chicken of unwanted fat, rinse and drain well.
• In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.
• Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.
• Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
• Add water and bring to a boil, skimming scum that floats on top.
• Add bouillon cubes and stir to dissolve.
• Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
• Season with salt and pepper to taste.
• Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.

CHICKEN ARROZ CALDO

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.

ARROZ CALDO

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 (CHICKEN RICE PORRIDGE)

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

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.

ARROZ CALDO AS MADE BY JANNA RECIPE BY TASTY

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!