Filipino

Arroz Caldo

Name: Arroz Caldo
Total time: 60 min
Yield: 3 servings
Cuisine: Filipino
Ingredients: 1 cup glutinous rice (malagkit), rinsed; 1 lb bone-in chicken pieces; 2 thumbs ginger, peeled and julienned; 1 head of garlic, minced (half for sautéing, half for topping); 1 tsp kasubha (safflower) or a pinch of saffron; 2 tbsp fish sauce (patis); 6-8 cups chicken broth or water

A hearty Filipino chicken rice porridge flavored heavily with ginger and topped with toasted garlic.

60 minutes

Serves 3

Breakfast/Snack

Contains common allergens

Fish Seafood

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Instructions

5 steps

1
Make Toasted Garlic: Heat 2 tablespoons of oil in a pot over low heat. Add half the minced garlic and fry slowly until deeply golden and crispy. Remove the garlic with a slotted spoon and set aside.

2
Sauté the Base: In the same pot with the garlic-infused oil, turn the heat to medium. Add the ginger and the rest of the garlic, sautéing until fragrant. Add the chicken pieces and cook until the skin lightly browns.
3
Toast the Rice: Stir in the rinsed glutinous rice and fish sauce, mixing well for 2 minutes so the rice grains absorb the flavors and oils in the pot.
4
Simmer the Porridge: Pour in the chicken broth and add the kasubha. Bring to a boil, then reduce the heat to a low simmer. Cover the pot.
5
Stir and Thicken: Cook for 40-50 minutes, stirring frequently (every 10 minutes) to prevent the rice from sticking to the bottom. The Arroz Caldo is ready when the chicken is tender and the rice has broken down into a thick, creamy porridge. Serve hot, garnished with the toasted garlic, green onions, and calamansi.

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