Chicken Arroz Caldo

Sun is out but still chilly here in North part of Texas. One of those lazy day but I have to feed the family right? Checked what I have in the fridge so Chicken Arroz Caldo to the rescue. 

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Chicken Arroz Caldo is the Filipino version of Chinese Congee. So simple to make using basic ingredients most Filipino already have in the fridge and pantry. Chicken Arroz Caldo is often served with side dishes like fried tofu or served as a meal on its own. 

Arroz Caldo is made with chicken and rice cooked in ginger, onion, garlic and fish sauce, boiled until thick and creamy and topped with crunchy fried garlic and chopped green onions when serving.  

Give this easy Chicken Arroz Caldo recipe a try. Make a big pot and share with family and friends. The best meal when you are feeling under the weather or just craving for creamy rice porridge. Check related recipes below. Click on the name link below the picture to see complete recipe. 

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1 lb chicken breast or thighs (with bone or boneless), cut into serving pieces1/2 cup glutinous rice1/2 cup long grain or jasmine rice2 pieces chicken knorr cubes2-3 thumb size ginger, peeled and sliced1 small onion, chopped6 cloves garlic, chopped2 tbsp fish sauce6 cups chicken broth or waterground pepper and salt to tastecooking oil (adsbygoogle = window.adsbygoogle || []).push({});
For Garnishing
hard boiled eggsfried tofuchopped green onionsfried garlickalamansi or lemon wedges (adsbygoogle = window.adsbygoogle || []).push({});
In a big and deep pot, heat over medium heat and add cooking oil. Add chopped garlic and stir. Cook until light brown and crisp. Remove half of the fried garlic and oil. Set aside for garnishing. Add ginger and onion. Stir and cook until limp and aromatic. Add chicken and stir. Cook for 5 minutes stirring occasionally. Season chicken with 1/2 teaspoon ground pepper and fish sauce. Stir and cook for a minute. Rinse glutinous and regular rice in running water and drain. Add rice to the pot and stir. Cook for few minutes. Add chicken broth/water and chicken cubes. Stir and cover pot. Reduce heat and simmer for 15-20 minutes or until chicken and rice is fully cooked, thin and creamy while stirring occasionally. Add more water or chicken broth if needed. Taste to see if salt and more ground pepper is needed. Add accordingly. Transfer in a bowl and top with hard boiled eggs, fried garlic and chopped green onions. Serve hot with fried tofu, kalamansi or lemon wedges on the side and fish sauce. Enjoy!  (adsbygoogle = window.adsbygoogle || []).push({}); medianet_width = "336"; medianet_height = "280"; medianet_crid = "348154162"; medianet_versionId = "3111299";
(click on name link below the picture to see complete recipe)
Chicken Mami
Chicken Macaroni Soup

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Chicken and Shrimp Noodle Soup
Seafood Sotanghon Soup

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