Ingredients
Equipment
Method
- 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!
Notes
Storage: Honestly, this is even better the next day, one of my favorite things to make on a rainy Sunday since it feeds us for days. Keep it covered in the fridge up to 4 days. It thickens as it sits, so loosen it with a splash of broth or water when you reheat.
Top Tips:
- Go bone-in, and use bone broth if you've got it. The bones give off collagen as it simmers, and that's what makes the porridge rich and silky.
- Keep it at a low simmer, never a hard boil. Slow is how the rice soaks up all that flavor instead of turning out bland.
- Easy on the fish sauce. It's the main seasoning and quick to overdo, so start small, taste, and build. Under-seasoned arroz caldo falls flat.
- Save that chicken skin for chicharron. Crisp it separately and crumble it on top, best part, hands down.