Recipe: Perfect Chicken Arroz Caldo

Chicken Arroz Caldo. Pour the chicken broth into the pot. Add the sweet rice and stir. This chicken arroz caldo version makes use of glutinous rice (or malagkit).

I find it nice to add kasubha to chicken arroz caldo to give it a yellowish color. 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. You can have Chicken Arroz Caldo using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Arroz Caldo

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

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. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for. Place both of the rices in a bowl, cover with cold water and set aside to soak. I have also made arroz caldo with whole chicken pieces.

Chicken Arroz Caldo step by step

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!.

My family asks for this especially during flu season with increased (may double or triple) amounts of garlic & ginger for their medicinal benefits -- antibacterial, antiviral, breaks fevers, clears head congestion, opens airways. More effective than chicken noodle soup. You might be familiar with lugaw and goto. These types of congee closely resembles each other. The distinguishing ingredient of arroz caldo is the use of chicken.