Chicken Arroz Caldo is the ultimate comfort food. This Filipino-style rice congee is hearty, tasty, and filling with flavorful chicken, ginger-flavored broth, and all the trimmings. Perfect for a mid-day snack or light meal.
4-5 Servings
Ingredients
- 2 tbsp. cooking oil
- 1 large onion, finely chopped
- 2 tbsp grated ginger
- 400 g chicken, bone-in, cut into serving pieces
- 2 cups cooked brown rice or white rice
- 4 cups chicken broth, unsalted
- salt (optional) and pepper, to taste
- ½ tsp. toasted garlic, finely chopped
- 1 pc. hard-boiled eggs, sliced
- 1 tsp. green onions, chopped (optional)
- 1 pc. calamansi, use the juice
Directions
Heat oil in a large pot over medium heat. Add garlic, fry until golden brown. Lower the heat if it becomes too hot to prevent burning the garlic. Remove from pot and set aside.
Add a little more oil. Stir fry onions and ginger until fragrant and translucent. Add chicken, cook for 10 minutes until no longer pink. Season with fish sauce then let it simmer with the juices until fragrant, about 5 minutes.
Add cooked brown rice then stir. Pour chicken broth. Cover with lid and cook until chicken is tender about 20 to 30 minutes. Stir occasionally. Add a portion of the toasted garlic (leave some for topping) and season with salt and pepper, to taste.
Transfer to serving bowls. Top with sliced eggs and sprinkle with garlic, green onions, and calamansi.
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