Best Jackies Tofu And Chicken Arroz Caldo Recipes

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

Ingredients

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

JACKIE'S TOFU AND CHICKEN ARROZ CALDO

Jackie's Tofu and Chicken Arroz Caldo image

My best friend (Jackie) gave me this recipe! I never saw Arroz Caldo topped with fried tofu. It's a combination of her mom's traditional Filipino arroz caldo, but she replaced the traditional strips of fried pork with tofu as garnish.

Provided by Desiree Taimanglo-Ventura

Categories Chicken Soups

Time 1h

Number Of Ingredients 17

Ingredients

1 1/2 lb chicken. (i like to use boneless, skinless chicken to make it healthier; but it's usually made with regular chicken pieces cut up).
2 Tbsp cooking oil
1 cube of chicken bouillon
1 1/2 c uncooked calrose rice
1 l of water
2 Tbsp patis
1 clove garlic (minced)
1/2 tsp black pepper
1 medium onion (minced)
4 eggs, hard boiled
1 c minced green onions
2 chunks of ginger sliced thinly
3 Tbsp saffron
5 kalamansi lemons
1 package of extra firm tofu cut into squares (as much or as little as you want.)
2 Tbsp cooking oil (to fry tofu separately)
1/2 clove garlic sliced thinly (for frying and using as garnish) *optional

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.