Best Arroz Caldo Filipino Chicken And Rice Soup Recipes

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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

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

ARROZ CALDO (FILIPINO CHICKEN AND RICE SOUP) RECIPE



Arroz Caldo (Filipino Chicken and Rice Soup) Recipe image

Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).

Provided by Joshua Bousel

Categories     Appetizers and Hors d'Oeuvres     Mains     Soups and Stews

Time 1h5m

Yield 4

Number Of Ingredients 14

1/2 cup plus 3 tablespoons canola oil, divided
1/4 cup freshly minced garlic (about 12 medium cloves), divided
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (see note)
1 medium onion, thinly sliced
1 tablespoon freshly minced ginger
1 tablespoon Asian fish sauce
1 teaspoon freshly ground black pepper, plus more to taste
1 cup uncooked jasmine rice
6 cups homemade chicken stock or low-sodium broth
1 tablespoon calamansi, key lime, or lime juice (see note)
Kosher salt
4 scallions, thinly sliced
2 hard-boiled eggs , cut into 1/4-inch slices (optional)
2 fresh limes or calamansi, quartered

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.

Nutrition Facts : Calories 497 kcal, Carbohydrate 25 g, Cholesterol 208 mg, Fiber 3 g, Protein 49 g, SaturatedFat 5 g, Sodium 1728 mg, Sugar 3 g, Fat 24 g, ServingSize Serves 4, UnsaturatedFat 0 g

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Arroz Caldo is a popular chicken and rice soup recipe in the Philippines. It is often served during breakfast or as a warm and comforting meal during cold weather. Arroz Caldo is made with simmered chicken, ginger, garlic, and rice, then garnished with toppings like hard-boiled eggs, sliced green onions, and crispy fried garlic. This dish is easy to make and is a great comfort food option for those looking for a hearty and flavorful meal.

Origins

Arroz Caldo is believed to have been introduced to the Philippines by the Chinese. It is similar to the Chinese congee or rice porridge. The Filipino version, however, is made with more flavorful ingredients including chicken, ginger, garlic and onion. In the Philippines, Arroz Caldo is a popular dish and is often served as a breakfast food, especially during colder months.

Preparation

To make Arroz Caldo, chicken is simmered in chicken broth with ginger, garlic, and onions until it's cooked through. Once the chicken is done, it's removed from the broth and set aside. Rice is then added to the broth and cooked until it becomes tender and has absorbed the liquid. The chicken is then shredded and added back into the soup. Other commonly added ingredients include diced carrots, green onions, and fish sauce.

Variations

There are many variations of Arroz Caldo depending on the region in the Philippines. Some variations include adding different types of meat such as pork or seafood like shrimp or mussels. Some regional variations also include adding different types of spices and vegetables like turmeric, malunggay (moringa leaves), and calamansi (a type of citrus fruit).

Serving Suggestions

Arroz Caldo is often served with various toppings like sliced green onions, crispy fried garlic, chopped cilantro, and hard-boiled eggs. Some people even add a splash of vinegar or soy sauce for added flavor. It is traditionally served in a bowl and can easily be reheated for leftovers the next day.

Conclusion

Arroz Caldo is a comforting and flavorful chicken and rice soup that is a staple in the Philippines. It is easy to prepare and is often served during breakfast or as a warm and comforting meal during cold weather. With many regional variations, Arroz Caldo can be customized to one's liking and is a great addition to any meal plan.
Arroz Caldo is a popular Filipino comfort food that is made from chicken, rice, and various seasonings. It is a hearty and delicious soup that is perfect for warming up on a cold day. Although it might seem like a simple dish, there are a few tips and tricks to making amazing Arroz Caldo that will leave your taste buds craving more. Here are some valuable tips to help you make the best Arroz Caldo Filipino chicken and rice soup recipes.

Tip #1: Choosing the Right Type of Rice

One of the most important things to consider when making Arroz Caldo is the type of rice you use. Most traditional Filipino recipes call for using glutinous rice or sticky rice. This type of rice is necessary for creating the thick and creamy texture that is characteristic of Arroz Caldo. Be sure to use good quality glutinous rice to avoid a lumpy or soupy consistency.

Tip #2: Preparing the Chicken

Another crucial aspect of making delicious Arroz Caldo is the chicken. Many recipes call for using whole chicken, but you can also use boneless chicken if you prefer. If you use a whole chicken, make sure to remove the innards before cooking. To get a deeper flavor, you can also brown the chicken before adding it to the soup. This will help caramelize the chicken and create a richer broth.

Tip #3: Choosing the Right Seasonings

Seasonings are essential when it comes to making Arroz Caldo. Garlic, ginger, and onions are common ingredients used to add flavor to the soup. Some recipes also include fish sauce or soy sauce to add a savory taste to the dish. If you want to add a little heat to your Arroz Caldo, you can also include chili peppers or hot sauce.

Tip #4: Creating the Perfect Consistency

One of the hallmarks of a great Arroz Caldo is its consistency. It should be thick and creamy, but not too thick that it becomes starchy. The key to achieving this texture is to add the rice gradually and stir frequently. Avoid adding too much rice all at once, or you may end up with a mushy soup. Likewise, don't let the soup simmer too long, or the rice will break down and create a porridge-like consistency.

Tip #5: Adding Toppings and Garnishes

Finally, to make your Arroz Caldo even more delicious, consider adding toppings and garnishes. Green onions, cilantro, and fried garlic are all great options that can take your soup to the next level. Some people also like to add a splash of calamansi juice or vinegar for a tangy flavor that cuts through the richness of the soup.
Conclusion
If you want to make a delicious and authentic Arroz Caldo Filipino chicken and rice soup, remember to choose the right type of rice, prepare the chicken properly, select the right seasonings, create the perfect consistency, and add toppings and garnishes to finish it off. With these tips in hand, you'll be on your way to making a mouthwatering bowl of Arroz Caldo in no time!

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