Arroz Caldo
Arroz Caldo is a Filipino rice porridge with tender seared chicken, warming ginger, and garlic. This comforting dish is rich and creamy, seasoned with fish sauce and topped with crispy baked chicken skin, jammy hard-boiled eggs, fried garlic, and fresh scallions. Traditionally served when someone is under the weather or as a midnight snack after Noche Buena, arroz caldo is easy to make and gets even better the next day. The seared chicken adds depth while the crispy chicken skin topping adds an irresistible salty crunch. Serve with lemon wedges for brightness and enjoy this nourishing Filipino classic.
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Equipment
- 1 large pot or Dutch oven
- 1 small pot (for eggs)
- Parchment paper
- Small pan (for frying garlic)
- paper towels
Ingredients
- ½ lbs boneless skin-on chicken thighs (about 4-5 thighs)
- Salt for seasoning chicken
- Pepper for seasoning chicken
- 1½ tablespoons avocado oil 1 tablespoon for searing chicken, ½ tablespoon for frying garlic topping
- 1 medium yellow onion diced
- 2- inch piece fresh ginger peeled and minced
- 8 garlic cloves minced (4 for aromatics, 4 for topping)
- 1 cup jasmine rice
- A small pinch of saffron
- 5 cups chicken broth plus more as needed
- 2½ teaspoons fish sauce plus more to taste
- 4 large eggs
- 2 scallions thinly sliced
- 1 lemon cut into wedges
Instructions
- Prep the chicken: Preheat your oven to 400°F (200°C). Remove the skin from the chicken thighs and set it aside. Cut the chicken into 1 inch bite sized pieces. Season the chicken pieces with salt and pepper.½ lbs boneless, Salt for seasoning chicken, Pepper for seasoning chicken
- Sear the chicken: In a large pot or Dutch oven, heat 1 tablespoon of avocado oil over medium high heat. Add the chicken and sear for about 3 minutes on each side until golden brown. Remove the chicken and place on a plate. Set aside.½ lbs boneless, 1½ tablespoons avocado oil
- Simmer the Arroz Caldo: In the same pot, add 1 medium diced yellow onion, 2-inch piece of minced fresh ginger, and half of the minced garlic (reserve the other half for the topping) . Cook over medium heat until they're soft and fragrant, about 3-4 minutes. Add in 1 cup jasmine rice and a small pinch of saffron, letting it toast slightly and coat with all those aromatics. Then add the seared chicken and 5 cups chicken broth along with 2½ teaspoons of fish sauce. Bring everything to a boil, then reduce the heat to low and cover. Let it simmer for about 30 minutes, stirring occasionally, until the rice breaks down and the mixture gets creamy. Add more broth or water if it gets too thick.1 medium yellow onion, 2- inch piece fresh ginger, 8 garlic cloves, 5 cups chicken broth, 2½ teaspoons fish sauce
Prepare the toppings
- Bake the chicken skin: Pat the reserved chicken skin dry with paper towels. Place the skin on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until it's golden brown and crispy. Remove from the oven and let it cool, then sprinkle with salt. Once cool, break or cut into bite-sized pieces.½ lbs boneless
- Cook the eggs: Bring a small pot of water to a boil. Gently add 4 large eggs and cook for 6 minutes for jammy hard-boiled eggs. Transfer to an ice bath and let cool, then peel and slice in half.4 large eggs
- Fry the garlic topping: Heat ½ tablespoon of avocado oil in a small pan over medium-low heat. Add 4 minced cloves of garlic and cook until golden brown, about 3-4 minutes. Watch it carefully and stir constantly to prevent burning. Remove and drain on paper towels.8 garlic cloves
- Plate and serve: Squeeze in half a lemon. Taste the arroz caldo and add more fish sauce if needed. Ladle into bowls and top with the sliced jammy hard boiled eggs, crispy chicken skin, fried garlic, and sliced scallions. Serve with lemon wedges and enjoy!1 lemon
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Notes
ISABELLE'S TIPS
- Sear the chicken first: Searing the chicken before it goes into the broth adds so much flavor. You get that golden-brown color and a bit of caramelization that makes the whole dish taste richer.
- Don't skip the chicken skin: I know removing and baking the chicken skin separately seems like extra work, but it's worth it. That crispy, salty topping adds so much texture and flavor to the dish. Make sure to pat the skin dry before baking so it gets really crispy.
- Make the fried garlic carefully: Garlic can go from golden to burnt in seconds. Keep the heat at medium low and watch it closely. Once it's golden brown, get it out of the pot immediately and onto paper towels.
- Multitask while it simmers: The beauty of this recipe is that while the arroz caldo is simmering away, you can prep all your toppings. Boil the eggs, fry the garlic, bake the chicken skin all while the rice is doing its thing.
STORAGE TIPS
Refrigerator: Store arroz caldo in an airtight container in the fridge for up to 4 days. It will thicken as it sits, so add a splash of broth or water when reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave. Freezer: You can freeze arroz caldo for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw in the fridge overnight and reheat on the stovetop, adding liquid as needed. Toppings: Store toppings separately. Jammy eggs are best made fresh, but hard-boiled eggs will keep for up to a week in the fridge. Crispy chicken skin and fried garlic stay crispy for about 3 days in an airtight container at room temperature. Scallions should be added just before serving.Nutrition
Calories: 325kcal | Carbohydrates: 43g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 1420mg | Potassium: 409mg | Fiber: 2g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 1mg
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