Recipe: Delicious Chicken Arroz Caldo

Chicken Arroz Caldo. All Reviews for Chicken Arroz Caldo (Chicken Rice Porridge). I have also made arroz caldo with whole chicken pieces. My family asks for this especially during flu season with increased (may double.

Arroz Caldo is a delicious Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Redolent of ginger, and served with a sunny array of condiments such as. Chicken Arroz Caldo is a type of Filipino rice porridge wherein chicken slices are added along with other key ingredients. You can cook Chicken Arroz Caldo using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Arroz Caldo

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

This is a popular Filipino dish. Arroz caldo, also spelled Aroskaldo, is a Filipino rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. Chicken Arroz Caldo is a type of rice porridge. It is a popular dish in the Philippines and is usually eaten for breakfast or as a heavy snack during mid-afternoon.

Chicken Arroz Caldo instructions

1. In a deep pot, heat the oil in medium heat. Add the garlic, onion, and ginger in the pot. Sauté until onion becomes translucent..
2. Add the roughly chopped chicken into the pot. Cook for about 5-10 minutes. Stirring occasionally..
3. Add the patis (fish sauce) into the pot. Keep cooking for about 2 more minutes..
4. Begin to add the water, then the chicken bouillon. Stir until the bouillon has dissolved completely..
5. 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..
6. 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..
7. 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!.

It is great to have during a cold day. This Filipino Arroz Caldo is more than just a simple congee or rice porridge. A very hearty dish made from glutinous rice and various cuts of chicken and boiled eggs. How to Make Instant Pot Arroz Caldo. This pressure cooker version of chicken and rice porridge involves nothing more than quickly sautéing the aromatics in oil and dumping the rice.