Chicken Arroz Caldo. Chicken arroz caldo is a type of Filipino rice porridge with chicken slices. It is best served when topped with hard boiled eggs, some chopped scallions, and toasted or roasted garlic. I personally like to squeeze a piece of calamansi or lime over the toppings.

Redolent of ginger, and served with a sunny array of condiments such as Calamansi, boiled eggs, and crisp garlic, this classic comfort food is the perfect way to brighten up a dreary day, while warming you up from the inside out. Arroz Caldo (Chicken Rice Porridge) Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson When my mother was a child, arroz caldo was just the thing for someone when they were sick. Arroz caldo is a flavorful Filipino chicken congee seasoned with onion, garlic, ginger, and fish sauce. [Photographs: Joshua Bousel] 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. You can have Chicken Arroz Caldo using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken Arroz Caldo

It's 5-6 pieces of (skin off) chicken thighs (roughly chopped).
You need 2 tbsp of vegetable oil.
It's 1 of ginger (minced).
It's 4-5 of garlic cloves (minced).
It's 1 of small onion (chopped).
It's 1 1/2 cup of rice.
Prepare 16 cups of water.
Prepare 7 cubes of chicken Bouillon (or 12 tsp Chicken Bouillon Powder).
Prepare 5 tablespoon of patis (fish sauce).
It's 6 of stems chives (chopped) (half for garnish).
It's to taste of Salt and pepper.
It's 5-6 of large eggs (boiled and shelled).
You need of Garlic Sauce with Red Pepper Flakes.
It's 4-5 of garlic cloves (minced).
It's 1/4 cup of oil.
You need 2 tsp of red pepper flakes.

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). Filipino Chicken Arroz Caldo is best consumed during cold weather. It is perfect during winter, or during chilly rainy days. The good news is anyone can easily make this dish as long as all the ingredients are available.

Chicken Arroz Caldo instructions

In a deep pot, heat the oil in medium heat. Add the garlic, onion, and ginger in the pot. Sauté until onion becomes translucent..
Add the roughly chopped chicken into the pot. Cook for about 5-10 minutes. Stirring occasionally..
Add the patis (fish sauce) into the pot. Keep cooking for about 2 more minutes..
Begin to add the water, then the chicken bouillon. Stir until the bouillon has dissolved completely..
Get the cup and a half of rice. Make sure you rinse the starch completely off of the rice. Then add the rice to the pot. Cook on high until the soup boils. Turn the heat down to medium. Make sure the soup doesn't boil over again. If it does, take the cover slightly off to the side. Let simmer for another 20-25 minutes or until the rice is soft. Stir soup occasionally..
TO MAKE THE GARLIC SAUCE: Get another small pot. Turn the heat up to medium, add 1/4 cup oil. When the oil is hot, add the minced garlic. Cook the garlic until it is golden brown. Take the pot off the heat and pour the oil into a small heat proof bowl. Add the 2 teaspoons of red pepper flakes into the bowl of garlic oil. Set aside..
When the soup is cooked add the shelled boiled eggs into the pot. Also add half of the chopped chives into the soup. Stir. Use the other half to garnish. Use the garlic, spicy oil to top each soup bowl. Enjoy!.

I will talk about each of the components of this dish and provide more options. Arroz Caldo or aroskaldo is a type of Filipino lugaw made of chicken and rice and flavored with fresh ginger, garlic, onions, and fish sauce. Although its name is derived from the Spanish arroz caldoso , which means "brothy rice," the rice gruel is more of a local adaptation of the congee introduced in the Philippines by Chinese immigrants. Filipino Food - Chicken Arroz Caldo. How does this food fit into your daily goals?