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–+ servings

Arroz Caldo

Manila Spoon
A classic rice congee that you can find all over Asia though this one is the Filipino version - Arroz Caldo (Savory Chicken and Rice Porridge). The perfect option for breakfast and also a favorite to serve when one is under the weather or during the cooler season! Gluten-free and perfect as a meal on its own!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Course Breakfast, Main Course
Cuisine Asian, Filipino, South East Asian
Servings 8
Calories 270 kcal

Ingredients
 

  • 3 tbsp oil
  • 2.2 lbs chicken pieces, (about 4 thighs and 5 drumsticks)
  • 6 cloves garlic, peeled and crushed
  • ⅓ cup thin and peeled fresh ginger strips,
  • 1 ½ cups uncooked white rice
  • 8 cups chicken stock or broth water is perfectly fine, too - just adjust the seasoning so it won't be bland
  • 3 tbsp fish sauce, adjust to taste or use plain salt (about 1 tablespoon is good for 8 cups of water)
  • 4 scallions or green onions, sliced thinly, for garnish
  • extra fried minced garlic, for garnish (optional)
  • fresh lemon or lime, squeeze a few drops of fresh juice on top before eating if you want to give it some tang (optional)

Instructions
 

  • In a large deep pan (I used my 6 quartz Le Creuset) heat the oil. When the oil is already hot, saute the garlic and ginger just until aromatic, about 1 minute. Add in the chicken pieces and cook/fry until they turn golden brown on all sides. You may have to do this in batches if the pan cannot accommodate all the chicken pieces in one go. Set the chicken aside.
  • In the remaining fat (if it's quite dry, add a little oil) add the rice and stir until it's fully coated with the oil or grease. Return the chicken into the pan. Pour in the chicken stock/broth and the fish sauce (if using). Add the salt, if you are using the salt instead.
  • Simmer until both rice and chicken are fully cooked, more or less about 45 minutes. The consistency should be that of a thick soup. Add more water if you desire a less thick soup. Adjust the seasoning with more salt or fish sauce.
  • Ladle into individual bowls and garnish with chopped scallions and fried minced garlic. Offer the lime or lemon to those who wish to add some tangy bite to their Arroz Caldo. We also usually serve this with extra soy sauce or fish sauce on the side! Enjoy!

Notes

TIPS & TRICKS
For a more authentic version, use fish sauce for seasoning which would make your congee more flavorful too compared to plain salt. If you can't do that or don't have fish sauce, serve this with a side of soy sauce mixed with a few drops of lemon or lime juice. to add more flavor.
For a lower-fat version, use skinless and boneless thighs  (like I did) but keep the skin on the drumsticks for more flavor.
You can make this congee as thin or thick as you like. Simply adjust the amount of water and seasoning to taste.

Nutrition

Calories: 270kcalCarbohydrates: 38gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 7mgSodium: 877mgPotassium: 354mgFiber: 1gSugar: 4gVitamin A: 68IUVitamin C: 3mgCalcium: 29mgIron: 1mg
Keyword easy arroz caldo, filipino arroz caldo, how to make arroz caldo, how to make congee, how to make Filipino congee, lugaw
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