Best 2 Arroz Caldo Chicken Rice Porridge Recipes

Arroz Caldo, also known as chicken rice porridge, is a comforting and flavorful Filipino dish that is perfect for a cold day or as a quick and easy meal. This classic dish is made with a combination of glutinous rice, chicken, and ginger, cooked in a savory broth. The result is a creamy and hearty porridge that is sure to warm you up from the inside out. Arroz Caldo is also a versatile dish, and can be customized to your liking with a variety of toppings and mix-ins. So grab a bowl and spoon, and let's explore the best recipe for Arroz Caldo, a Filipino dish that is sure to become a family favorite.

Here are our top 2 tried and tested recipes!

ARROZ CALDO (CHICKEN RICE PORRIDGE)

Arroz Caldo (Chicken Rice Porridge) image

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

Ingredients

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

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.

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

Chicken Arroz Caldo (Chicken Rice Porridge) image

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

Ingredients

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

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

Tips

- Use good quality glutinous rice. This will give the porridge a creamy and sticky texture. - Rinse the rice thoroughly before cooking. This will remove any impurities and help the rice cook evenly. - Use a heavy-bottomed pot or Dutch oven. This will help to distribute the heat evenly and prevent the porridge from sticking to the bottom of the pot. - Bring the pot of water to a boil before adding the rice. This will help to prevent the rice from clumping together. - Stir the porridge frequently while it is cooking. This will help to prevent it from sticking to the bottom of the pot and burning. - Add the chicken and vegetables to the porridge once the rice is cooked. This will help to flavor the porridge and make it more nutritious. - Season the porridge to taste with salt, pepper, and garlic powder. - Serve the porridge hot with a garnish of green onions and a drizzle of soy sauce.

Conclusion

Arroz caldo is a delicious and comforting chicken rice porridge that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of savory flavors and textures, arroz caldo is a dish that is sure to please everyone at the table.