What are the benefits of eating arroz caldo?u003cbr/u003e

This thick soup offers comfort and nourishment. It’s easy to digest and can be adjusted to your desired consistency with a squeeze of calamansi or lime for added zest and brightness.

What are the ingredients of arroz caldo?u003cbr/u003e

Rice, ginger, garlic, chicken or crispy tofu, chicken stock, green onions, garlic, a squeeze of calamansi or lime, and various toppings like jammy eggs for added protein.

Filipino Arroz Caldo

Name: Arroz Caldo (40 minute recipe)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: filipino
Ingredients: 5 chicken thighs (remove chicken skin and make chicken chicharron); 4 cups of chicken bone broth; 2 cups cooked rice; 3 cloves of garlic, minced; 1 medium onion, minced; 3 inch ginger, peeled and minced; 2 pinches saffron; 1 tsp turmeric; 1/2 tsp black pepper; 2 tbsp fish sauce; 2 bay leaves; Garnish:; 6 minute hard-boiled egg; Chicken Skin Chicharron; Fried garlic (10 cloves minced and fried in oil, strain and enjoy crispy garlic); Green onions; Lime wedge; Sriracha

Arroz Caldo (40 minute recipe)

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Filipino Arroz Caldo or lugaw is comfort in a bowl. Similar to Chinese congee, this classic comfort food is a Filipino rice porridge made with chicken and flavored with ginger, garlic, onion, and fish sauce. Best eaten on cold winter days or sick days.

Total Time: 1 hour
Yield: 4 cups of soup

Ingredients

5 chicken thighs (remove chicken skin and make chicken chicharron)

4 cups of chicken bone broth

2 cups cooked rice

3 cloves of garlic, minced

1 medium onion, minced

3 inch ginger, peeled and minced

2 pinches saffron

1 tsp turmeric

1/2 tsp black pepper

2 tbsp fish sauce

2 bay leaves

Garnish:

6 minute hard-boiled egg

Chicken Skin Chicharron

Fried garlic (10 cloves minced and fried in oil, strain and enjoy crispy garlic)

Green onions

Lime wedge

Sriracha

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Instructions

Mince the onion, ginger, and garlic.
Remove the chicken skin and set aside. You can use the chicken skin as a garnish. Here's my recipe for Chicken Chicharron.
In a dutch oven, brown the chicken on both sides. Remove the chicken and set aside.
In the same pot, saute the onion, garlic, and ginger - about 5 minutes.
Add the rinsed rice, bay leaves, turmeric, bay leaves, and bone broth.
Let it come to a boil and reduce the heat to a low simmer.
Add the saffron, black pepper, and season with fish sauce to taste. A little goes a long way.
Add back the chicken and simmer on low-medium for 30 minutes.
While the arroz caldo is simmering this is the perfect time to make your toppings. Make crispy garlic, 6-minute jammy eggs, prepare your lime and make chicken chicharron.
Serve your arroz caldo with all the fixings and enjoy!

Equipment

cutting board

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Kana Cast Iron Pans

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knife

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Notes

As much as possible, use bone-in chicken for the best flavor. Bones equal collagen.
I love using chicken bone broth for added health benefits, more protein, and more collagen.
Make sure to season your arroz caldo accordingly as it tends to be bland if not correctly seasoned. Start off by adding a teaspoon of fish sauce and adjust according to taste from there.
When cooking arroz caldo, make sure that the liquid is at a low simmer instead of medium heat so that all of the flavors get fully absorbed by the rice.

Author: Carmen Spilette
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: mains
Method: dutch oven
Cuisine: filipino

Find it online: https://www.eatwithcarmen.com/arroz-caldo/