Arroz Caldo Instant Pot - game changer!
My Arroz Caldo is a hug for a typical day in Pacific Northwest. This Filipino dish has all the flavors one is looking for. It is gingery and garlicky and has a nice punch of tang from the lime and floral essence of the saffron. Best yet, it uses brown rice to make it healthier. Made in the Instant Pot, this dish is a true winner. Healthy and delicious!
Every cuisine has its own version of Chinese congee, this is the Filipino congee. Arroz Caldo.
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The ultimate comfort food
The name is in Spanish and literally means "rice broth" or "rice soup". In Chinese, this dish is called congee. Filipino food, in a nutshell, is a fusion of all the different cuisines that were part of our colonization.
What makes this recipe special?
BROWN RICE
- Brown rice has a nutty flavor that I truly adore. This makes this dish healthier because brown rice is a healthier choice of grain. Traditionally, this would be made with glutinous rice or jasmine rice.
INSTANT POT
- Chicken Arroz Caldo would usually be on my stovetop for over 6 hours to intensify all the flavors. With my Instant Pot, this dish is ready in an hour. The high-pressure game is strong. FYI: any pressure cooker will work for this. Just make sure it has a quick release function.
It's all about the toppings
You can play it down or step it up with all the fixings.
Like every bowl of soup, the toppings you put on it are EVERYTHING! Soup game is art. Make this the best rice porridge of your life.
1. Spicy Chicken Chicharron
2. Perfect 6-minute hard-boiled egg
3. Spicy Garlic Corn
4. Fried Garlic
5. Green Onions
6. Fresh Lime wedges
7. Cilantro
Toppings
SPICY CHICKEN CHICHARRON
· In a bowl mix together 1 tablespoon red pepper flakes, 1 teaspoon garlic powder and 1 teaspoon salt, pepper
· In a pre-heated oven, line the baking tray with foil or parchment paper and a cookie rack, and place the chicken skin flat on the rack for even and crispy cooking.
· Bake at 375 degrees for 30 minutes or until super crispy
· When the chicharron is done, put it in a bowl and sprinkle it with your spices. Best to sprinkle your spices when the chicharron is still piping hot. This ensures the spices stick to it. You do not need to use all your spices, use what you need to get the right saltiness. **Use the remaining spices in your SPICY GARLIC CORN
PERFECT 6-MINUTE HARD-BOILED EGG
· In a pot, boil water then add the eggs
· Boil for exactly 6 minutes for those perfect jammy eggs
· Remove and put in an ice bath to stop from cooking.
· PEELING HACK: once the eggs have cooled down a bit, crack all around and place the eggs back in the cold water. In a minute or so, peel and notice how quickly and easily the hardboiled eggs separate from the shell. Science… LOL
SPICY GARLIC CORN· In a frying pan, add 1 tablespoon of garlic, and 1 teaspoon of the remaining spices (from your chicharron) with 1 tablespoon avocado oil. Add frozen corn and saute until you reach your desired consistency and flavor.
REST OF THE TOPPINGS:
Cilantro
Green Onions
Lime wedges - traditionally, we add calamansi juice, but we do not have calamansi in Canada. Here, we use limes or key limes.
OTHER TOPPING IDEAS
- more chicken pieces for a meatier soup
- white pepper
- chili oil
- dash of red wine vinegar to brightened up all the flavors
Ingredients and Substitutions
Chicken Thighs - skinless bone in would work best for this recipe. Cooking with bones will create a really flavorful broth. FACT.
However, you can use boneless, skinless chicken breast or thighs and just add chicken stock. I would add a chicken cube bouillon for more chicken flavor if not using chicken bones.
Brown Rice - Arborio rice, jasmine rice, or glutinous rice will also work in this instant pot recipe.
White wine - This is 100% optional. I do not usually add this but I had some leftover.
Chicken Stock or Chicken Broth - I have used bone broth in the past and it was amazing. Use whatever you have on hand even chicken bouillon cubes. However, a really good homemade chicken stock is the best and the healthiest.
Fresh Ginger - Fresh ginger is crucial for this recipe. It is one of the flavor profiles. Fresh is best! If you are under the weather add more ginger. This is my favorite dish to eat when I am sick. I made this when we had the vid and added a ton of ginger. Helps with sore throat.
Garlic and Shallot - This is aromatic heaven. Please do not use powder garlic.
Saffron Threads - Influenced by our Spanish history, this makes the broth gold and beautiful and adds a subtle floral essence. You can substitute with turmeric powder. Not the same but you will get anti-inflammatory benefits and keep the same golden color.
Fish Sauce - Don't be scared of this ingredient. Fish sauce adds an umami flavor that cannot be replicated. A little goes a long way.
Equipment
- Instant Pot - or any other high pressure cooker
- For the chicharron: baking sheet, cookie rack, foil or parchment paper
- Spicy Garlic Corn: frying pan
- Wooden Spoon
- Knife and cutting board
Still hungry? Try out these other recipes
Garlic Miso Chicken Thighs Air Fryer
Juicy Air Fryer Boneless Chicken Thighs - Balsamic Glazed
Arroz Caldo made with Brown Rice - Instant Pot
Ingredients
Method
- Prep your chicken. Remove the skin and set it aside. Use this for your chicharron.
- Turn on the Instant Pot SAUTE mode and brown your chicken. Salt and pepper while they are browning.
- Prep your aromatics (garlic, ginger and shallot)
- Once browned, remove the chicken, and set it aside. Add the ginger, shallots, and garlic and sauté until golden brown. Add some white wine to deglaze.
- Once the wine has mostly evaporated, add the brown rice and sauté for 3 minutes.
- Add the chicken back and add the chicken stock.
- Add the pinch of saffron.
- Close the lid and set the timer for 1 hour.
- This is when you make your toppings. See notes for instructions
- After the hour is done, let it come to a natural release. Open the lid and see if it needs more time to be thicker. Go back to sauté mode and reduce the liquid to the consistency you prefer. Think porridge texture. Not soupy, you want a thicker consistency.
- Using tongs, remove the chicken bones and discard them.
- Ladle soup into the bowl and add your toppings.
Notes
- In a bowl mix together 1 tablespoon red pepper flakes, 1 teaspoon garlic powder and 1 teaspoon salt, pepper
In a pre-heated oven, line the baking tray with foil or parchment paper and a cookie rack, and place the chicken skin flat on the rack for even and crispy cooking. - Bake at 375 degrees for 30 minutes or until super crispy
- When the chicharron is done, put it in a bowl and sprinkle it with your spices. Best to sprinkle your spices when the chicharron is still piping hot. This ensures the spices stick to it. You do not need to use all your spices, use what you need to get the right saltiness. **Use the remaining spices in your SPICY GARLIC CORN
- In a pot, boil water then add the eggs
- Boil for exactly 6 minutes for those perfect jammy eggs
- Remove and put in an ice bath to stop from cooking.
- PEELING HACK: once the eggs have cooled down a bit, crack all around and place the eggs back in the cold water. In a minute or so, peel and notice how quickly and easily the hardboiled eggs separate from the shell. Science…
- In a frying pan, add 1 tablespoon of garlic, and 1 teaspoon of the remaining spices (from your chicharron) with 1 tablespoon avocado oil. Add frozen corn and saute until you reach your desired consistency and flavor.
Tried this recipe?
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Mabel says
Tasted it once , now i have the chance to make it myself. btw, yours looks so good!