Arroz Caldo (Filipino Chicken and Rice Soup)

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.

Arroz Caldo (Filipino Chicken and Rice Soup)
Porciones 4
Dificultad Medio

Ingredientes

Instrucciones

  1. 1

    Place 1/2 cup oil and 2/3 of garlic in a small saucepan over medium heat. Cook, stirring occasionally, until garlic turns light golden brown. Transfer garlic to fine-mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.

  2. 2

    In a large Dutch oven or soup pot, heat remaining 3 tablespoons oil over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until browned, about 6 minutes. Add onion and cook, stirring and scraping, until onion softens and releases its liquid, about 3 minutes. Stir in ginger and remaining garlic and cook until onion begins to brown, about 3 minutes. Stir in fish sauce and pepper and cook for 1 minute. Add rice and stir until well coated.

  3. 3

    Stir in chicken stock, running spoon along bottom of Dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 30 minutes. Stir in lime or calamansi juice and season with salt and pepper to taste.

  4. 4

    Ladle arroz caldo into bowls. Top with scallions, fried garlic, and egg slices, if using. Serve immediately with additional lime or calamansi wedges on the side.

  5. 5

    While we prefer this dish with tender chicken thighs, you can substitute an equal quantity of breast meat.