Best Arroz Caldo Recipes

MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
• Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.

ARROZ CALDO (CHICKEN RICE PORRIDGE)

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.

ARROZ CALDO (FILIPINO CHICKEN AND RICE SOUP)

Steps:

• Heat oil in a pot over medium heat. Brown chicken in the hot oil, 5 to 7 minutes. Add onion and garlic; cook until onion is clear, about 5 minutes. Stir rice, ginger, and patis into the pot; cook for 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat and let simmer until chicken is no longer pink in the centers and rice is tender, about 20 minutes. Squeeze lemon juice into the soup and serve.

ARROZ CALDO

Steps:

• Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
• Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.

ARROZ CALDO

Steps:

• Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
• Wash glutinous rice and jasmine rice in a bowl; rinse with water.
• Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
• Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

ARROZ CALDO (FILIPINO RICE PORRIDGE WITH CHICKEN AND GINGER)

Steps:

• Heat oil in a large saucepan over medium-high heat; add garlic and white parts of scallion and cook until fragrant, about 2 minutes. Add salt, chicken, ginger, and 10 cups water and bring to a boil. Reduce heat and simmer until chicken is tender and the meat is falling off the bone, about 1 hour.
• Remove the chicken from the stock and cool slightly. Pull the meat off the bones, discarding the skin and bones. Strain the stock, discarding solids. You should have 9 cups of stock; place it with the rice in a large saucepan over high heat. Bring to a boil, then reduce heat to a simmer and cook until the rice is creamy and overcooked, about 25-30 minutes. Add reserved meat and the fish sauce and stir to combine. Garnish with scallion greens and chile oil.

ARROZ CALDO WITH COLLARDS AND SOY-CURED EGG YOLKS

Steps:

• Prepare the cured egg yolks - and save your egg carton, as it is the perfect egg-curing holder. You'll want to first remove the top of the eggs: Working with one at a time, tap each egg on a sharp corner of your work surface around the top third of the egg to pop off the crown. Pour the egg into one palm and let the egg white sink through your fingertips to separate the yolk from the whites, discarding the egg whites or saving them for another use. Gently slide the egg yolk back into its shell, top it with 1 teaspoon soy sauce, and swirl the yolk in its shell so the soy sauce is fully distributed, settling under the yolk as well. Transfer the egg yolk in its shell back into the egg container, setting it upright. Repeat with the remaining eggs, returning them all to the egg carton. Set aside to cure at room temperature.
• In a large pot, heat the oil over medium. Add the onion and minced garlic, and cook, stirring occasionally, until softened, about 7 minutes.
• Add the chicken flats and drumettes, season with 2 teaspoons salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until the fat starts to render, about 5 minutes. Stir in the rice until coated in fat. Increase the temperature to medium-high, and cook, stirring occasionally, until the rice is toasted, about 5 minutes.
• Stir in the stock, collards, crushed ginger pieces and saffron and bring to a boil over high.
• Reduce heat to low and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, and the rice grains have broken down significantly, about 1 1/2 hours. The broth should be thinner than a Chinese congee, so add 1 cup of water at a time if the soup has thickened too much. Once you get to this stage, discard the crushed ginger pieces, which served as an aromatic.
• Season the arroz caldo with the fish sauce, then divide among bowls. Top with a squeeze of calamansi or lemon (and serve additional wedges on the side, for those that like more acid), a soy-cured yolk, fried garlic, scallions and julienned ginger.

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

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.

ARROZ CALDO AS MADE BY JANNA RECIPE BY TASTY

Steps:

• Peel the ginger using a spoon, then slice thinly.
• Cube the chicken breasts.
• Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the garlic and fry until golden brown, 2-3 minutes. Remove from the pan, draining off any excess oil, and set aside.
• Heat the remaining 2 tablespoons of oil in a large pan with a lid over medium-high heat. Once the oil begins to shimmer, add the onion and sliced ginger and cook, stirring, until softened, about 3 minutes.
• Add the chicken and rice and stir to combine. Season with salt and pepper. Add the water and cover with the lid. Simmer until the water is absorbed, the rice is tender, and the chicken is cooked through, about 15 minutes.
• Remove the pot from the heat and stir in the fish sauce.
• Serve the chicken and rice with lime juice, hard-boiled eggs, scallions, the fried garlic, and chicharrones.
• Enjoy!

ARROZ CALDO

Steps:

• Wash the rice once then drain.
• Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
• Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
• While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
• Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
• Add the vegetables, cook for 3 minutes.
• Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
• Garnish and serve.

CHICKEN ARROZ CALDO

Steps:

• 1. Wash chicken, remove the skin set aside. Do not throw the chicken skin, you can use it as garnishing. Season chicken w/ any kind of seasoning together with the chicken skin, small amount of salt & ground black pepper.
• 2. Deep fry the chicken skin & tofu or bean curd. Slice tofu into 4. Set aside.
• 3. In a pan, add in 1 tbsp. of oil. Saute garlic, & onion. Add chicken. Stir fry until chicken is light brown in color. Add chicken broth & water. Let it boil. Add in the malagkit rice & plain rice.Let it boil. Stir occasionally to prevent rice from sticking to the bottom.Add in knorr chicken cubes, salt & black pepper. Serve hot topped with scallions,chicken skin, fried tofu,sliced hard boiled egg, & toasted garlic. ***Toasted garlic, lemon or kalamansijuice, additional chopped scallions, and chilli oil or soy sauce with chilli powder may be served on the side.

JACKIE'S TOFU AND CHICKEN ARROZ CALDO

Steps:

• 1. In a large pot, heat oil and sauté garlic, onion, and strips of ginger.
• 2. Sprinkle in black pepper and bouillon cube.
• 3. Add chicken and brown.
• 4. Add patis and rice. Stir it around, cooking the rice a little, then slowly pour in water. Let it come to a boil.
• 5. Let the soup simmer until the rice softens and cooks. If you want to, throw in the hard boiled eggs. (Some people slice the hard boiled eggs and others slice them up. Others don't put the hard boiled eggs in at all.)
• 6. Sprinkle in the saffron. If you don't feel like it's the color you want, you can add in a little more to give it a deeper color.
• 7. While the rice is simmering, heat oil in a separate pan and fry tofu squares. (You can add some salt and pepper to the tofu if you want). Brown the sides of the tofu and garlic. I LOVE it with the garlic!!
• 8. Scoop into serving bowls and garnish with garlic, green onions, tofu, and kalamansi.

CHAO GA (ARROZ CALDO)

Steps:

• Heat oil and fried garlic, remove set aside. Add onion and ginger and fry for 1 minute. Add chicken and fry until chicken is golden brown.
• Return 1/2 of fried garlic to pot and all ingredients except green onions and simmer for 45 minutes.
• Serve garnished with fried garlic and green onions.
• Vietnamese Style: 2 lbs. chicken, breasts and legs only 1 onion, cut in half 1 tsp. grated ginger 1 tsp. salt 2 1/2 cups rice, roasted 1/2 cup rau ram or coriander, chopped 4 green onions, chopped 6 pieces of dau chao quay, sliced 6 cups of water (more if necessary) Pepper, fish sauce to taste Fresh sprouts G rounded fresh red chilies Toast the rice and set aside. Boil the chicken with water, salt and ginger. When well done remove chicken and pour roasted rice into the pot and simmer for 50 to 60 minutes. Remove bone from chicken and shred the meat. To serve, put green onions, chopped rau ram or coriander and sprouts in bottom of the bowl and pour hot soup over so that the onions and herb are half cooked. Eat with sliced dau chao quay and add fish sauce, pepper or red chilies to taste.

ARROZ CALDO

Steps:

• Wash the mixed long-grain and glutinous rice and drain well.
• Heat the cooking oil in a large heavy casserole.
• Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
• Add the ginger to oil and sauté until golden. Add the onion and continue sautéing until the onion is transparent. Add the crushed garlic and sauté till lightly browned.
• Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
• Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
• Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
• Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
• Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.

ARROZ CALDO

Steps:

• Chop the garlic and the onion. Peel the ginger and slice it into coins. Cut the chicken into bite-size chunks. Heat the oil in a large heavy pot. Add the garlic, onion and ginger and saute until the onion is soft, about 2 minutes. Add the chicken and saute briefly, about 1 minute. Add the fish sauce, rice, broth, pepper and optional saffron and stir well. Bring to a boil, then add the whole eggs to the pot and boil in their shells for 8 minutes. Stir occasionally to make sure the rice doesn't stick to the bottom of the pot. Remove the eggs from the pot; set aside. Continue simmering the porridge until the rice is fully cooked, about 12 minutes longer. (The porridge should be quite thick, but if you like, thin it with a little water.) Taste, and add more fish sauce, if desired. Chop the scallions. Peel the eggs and cut them in half. To serve, ladle the porridge into serving bowls and top each with chopped scallions, a hard-cooked egg half and a big squeeze of lemon juice.