Winter has officially started. It is not snowing here in UAE; I don’t think it ever did. Also, it is not freezing cold, but it is cold enough (it’s the migraine talking) to enjoy a warm and comforting meal like Arroz Caldo.
Arroz Caldo is a thinner version of porridge. It is mainly made with chicken, broth, and rice (usually glutinous rice, but regular white rice can be used as well). It is a dish that’s supposed to be huge on ginger flavor, but it can also be bland, depends on the cook. However, condiments like fish sauce (even soy sauce) can be added just before serving. Calamansi or lemon juice can be used to drizzle on top of the Arroz Caldo to make it citrusy. Toasted garlic and spring onions can be used as toppings, too. It is usually served with hard-boiled eggs on top as well.
Adding Kagikit (topping that’s used in Pastil) as a topping is optional, but I find it more delicious when I add it. It brings extra amazingness to the Arroz Caldo. Kagikit is similar to adobo flakes so you can use it or you can completely skip this.
When cooking Arroz Caldo, I prefer using the chicken parts with bones – they add more flavor, although you can use store-bought chicken broth or chicken cubes. Most of the time, I add one chicken cube. Chicken stock powder can be used as well. Others add safflower, but I have never tried that.
Since Arroz Caldo is a very comforting meal, it is often enjoyed during cold times or when one is sick. It is often served during breakfast, but if you know me well, you know I would eat this any time of the day. 😀 It is one of the dishes that I want to eat whenever I feel sick or when I need comfort food.
I hope you can try the recipe and let me know. I’ve shared a video on my YouTube channel. Please don’t forget to like, share, and subscribe. See you there! 😉
I hope my friends at Fiesta Friday #308 will love this, too. Thanks to our host, Angie, and her co-host this week, Mollie @ Frugal Hausfrau.
Arroz Caldo
Ingredients
- Cooking oil
- 6 cloves garlic chopped
- ¼ cup grated ginger
- 1 large onion chopped
- 500 g chicken cut into pieces
- ½ cup (100 g) rice, washed (I used Jasmine rice)
- 1 chicken cube
- 1 L + 250ml water
- Salt & pepper to taste
- Sliced spring onions (for garnish)
- Toasted garlic (for garnish)
- Boiled eggs
- Calamansi juice or lemon juice
- Abodo flakes (for garnish, optional)
Instructions
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In a pot over medium-high heat, add cooking oil.
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When the cooking oil is hot enough, add garlic; cook until fragrant. Add grated ginger; cook for about 2 minutes. Next, add onion; cook until translucent.
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Add chicken pieces; cook until no longer pink.
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Add (washed) rice, water, and chicken cube (you can add more chicken cube if you like).
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Cover the pot and simmer over low heat for 30-45 minutes or until the rice and chicken are cooked. (I like to cook this over low heat so the chicken doesn’t get too ugly (if you know what I mean) when the water is boiling too much.)
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Remove the lid and check if the chicken and rice are cooked. (Check if the consistency of the “soup” if fine with you – you can add more water if you like, but check how does it taste, too. The consistency will thicken once the Arroz Caldo cools down. )
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Season the Arroz Caldo with salt and pepper. At this time, you can add spring onions and toasted garlic. If you have picky eaters and don’t like them in their Arroz Caldo, then you can leave the Arroz Caldo in its boring look (without the garnish/toppings).
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To serve: In a bowl, put Arroz Caldo. Next, add toppings of your choice (spring onions, toasted garlic, boiled egg, adobo flakes) + condiments of your choice (fish sauce, soy sauce) + drizzle with calamansi juice or lemon juice.
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If you’d like to add something more, I would love to know so I can try it, too. 😉
Thanks a bunch for spending your precious time with me!
I am also sharing this at
#COOKBLOGSHARE WEEK 52 | Happiness Is Homemade | What’s for Dinner? Sunday Link up #235 |
