chicken arroz caldo

Name: Chicken Arroz Caldo
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: Filipino
Ingredients: 2 tablespoon(s) vegetable oil; 3 clove(s) minced; 1-inch - piece fresh ginger, peeled and diced (plus 4 to 6 slices, for garnish); 1 medium shallot, diced; 1 pinch(es) saffron; 1 pound(s) boneless skinless chicken thighs, cut into 1-inch pieces; 1 cup(s) jasmine rice; 5 to 6 cup(s) low-sodium chicken broth; 2 tablespoon(s) fish sauce; 2 sprig(s) green onions, thinly sliced (for garnish); 2 - calamansi (or 2 small limes)

6 Pinches

Vickie Parks

Renton, WA

Updated on Jan 19, 2016

Arroz Caldo (or Congee, in some Asian countries) is a staple recipe in most Filipino households with dozens of recipes to be found that vary by region. It's every bit the comfort food that these favorite one-pot dishes tend to be, and it's especially popular at Christmastime and during colder winter months. Calamansi is a green citrus fruit resembling a small lime, so use 2 small limes if you can't find calamansi in grocery stores. Typically it's not very thick, so you might want to add more liquid if you prefer a more "soupy" texture to porridge-like dishes.

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prep time 15 Min

cook time 45 Min

method Stove Top

yield 6 to 8

Ingredients

2 tablespoons vegetable oil
3 cloves minced
1-inch - piece fresh ginger, peeled and diced (plus 4 to 6 slices, for garnish)
1 medium shallot, diced
1 pinch saffron
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 cup jasmine rice
5 to 6 cups low-sodium chicken broth
2 tablespoons fish sauce
2 sprigs green onions, thinly sliced (for garnish)
2 - calamansi (or 2 small limes)

How To Make chicken arroz caldo

Step 1

In a large stock pot, sauté garlic in oil over medium heat and cook until golden brown and crisp, for about 2-3 minutes. Transfer garlic to a paper towel to drain; set aside.

Step 2

Add ginger, onion and saffron to the pot and cook until translucent, about 3 minutes. Stir in the pieces of chicken and brown for 5-6 minutes. Add rice, chicken stock and fish sauce. (If you don't have fish sauce, omit it and just add 2 teaspoons salt.) Cover and bring to a slight boil, then simmer over low heat. Simmer until the chicken and rice are cooked through, stirring frequently, about 25 to 35 minutes. You might prefer to add a little more broth or water, depending on how thick you want it.
Step 3

Ladle the caldo into individual bowls. Garnish each serving with the fried garlic and green onion slices. Sprinkle fresh lime (or calamansi) juice on top, and serve. Note: It tends to thicken over time, so add a little water when re-heating.
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