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How To Make Arroz Caldo (Filipino Rice Porridge)

Arrozcaldo: Chicken and Ginger Porridge

Arroz caldo is rice porridge cooked with chicken, ginger, chicken broth and rice. This dish is very special to me, it reminds me of when I was child living in the Philippine with my Papa.

maeandpepeWhen I used to feel sick or poorly my Papa would quickly make me arroz caldo, he said it would make me feel better. Since then I make this dish for myself and my family when we are feeling under the weather and poorly or even when I need a pick me up comfort food. I’m not sure what it is about this dish, it tastes amazing of course but maybe because my late father’s memory lives within the taste of the dish which is both comforting and satisfying.

Arroz Caldo is a funny one as it has a Spanish name but it really is congee most probably influenced by our Chinese neighbors when they traded spices and textiles on Philippine shores. A Chinese business man eventually stayed in Philippines either marrying a Filipina or for business reasons, armed with Chinese cooking skills he used this knowledge in recapturing his cuisine but using Filipino ingredients that is locally available to him. This is how many Filipino dishes with Chinese influences was created.

                              white onions for arroz caldo Basic Arroz Caldo ingredients ginger for arroz caldo

I hope you enjoy this recipe! 

Arroz Caldo (Filipino Rice Porridge)

Print Recipe
Serves: 6-8 Cooking Time: 1.30 hrs

Ingredients

  • 250g Jasmine rice
  • 500g chicken thighs
  • 2 litres water
  • 1 large ginger, julienne
  • 1 large onions, roughly chopped
  • 2 tbsp salt, broth
  • pinch of black ground black pepper
  • 4 boiled eggs (optional)
  • Fish sauce (optional)
  • Lemon wedges (optional)

Instructions

1

In a large deep pan make your chicken broth, add water, half of the onions and chicken boil it for 30 minutes

2

Once boiled take the chicken out of the broth, place it in a clean plate to cool down

3

In another deep pan sauté the ginger then the onions until slightly brown on medium heat

4

Add rice, mix well and cook for 2 minutes

5

Place 2 mug full of the chicken broth into the rice, put the lid on and leave it boil

6

Remove the chicken thigh from the bone and shred the meat, put it aside for later

7

When the rice mixture is boiling add your boneless shredded chicken and more broth, put the lid back and leave it to simmer

8

Keep adding more chicken broth when the water has reduced but not dry, stirring it occasionally

9

The porridge is ready when the rice is very soft and the starch from the rice made the porridge thick with consistency

10

Serve in a bowl with boiled eggs, some patis (fish sauce) and squeeze some lemon

Notes

*If you ran out of broth you can use water instead

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