Arroz Caldo (Filipino Chicken and Rice Soup)
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Prep Time
-
Cook Time
1h 5m
Total Time
1h 5m
This Filipino Chicken and Rice Soup, also known as Arroz Caldo, is a comforting and flavorful dish that's perfect for chilly days. Made with tender chicken, fragrant garlic, ginger, and jasmine rice, it's simmered in a delicious homemade chicken stock. Garnish with scallions, hard-boiled eggs, and a squeeze of lime for a satisfying meal.
Recipe Options
Ingredients
Servings:
4
Scale:
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0.25
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0.5
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Steps
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
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
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
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories1,263kcal
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Fat87g
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Saturated Fat14g
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Carbohydrates68g
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Fiber2g
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Sugar5g
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Protein43g
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Cholesterol284mg
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Sodium923mg
Percent Daily Values are based on a 2,000 calorie diet.