Chicken Arroz Caldo Recipe

This chicken arroz caldo recipe makes use of 2 types of rice: jasmine and sweet rice (also known as glutinous rice or malagkit). Jasmine rice is a kind of fragrant rice usually served as side for most dishes. Glutinous rice, on the other hand, pertains to sticky rice commonly used to make Filipino rice cakes such as biko and suman.

What is Arroz Caldo?

The term “arroz caldo” literally translates to broth rice. This is synonymous to rice porridge or congee.

In the Philippines, arroz caldo refers to a rice porridge dish with chicken. This is a popular Filipino food that is best enjoyed with a condiment of fish sauce and calamansi. It can be consumed for breakfast or even as a heavy snack.

I can have Chicken arroz caldo anytime of the day, especially when the weather is chilly. The best time that I like to have a bowl of it is during breakfast. I usually have this early in the morning with a couple of boiled eggs and lots of toasted garlic. To me, it is a good meal to start my day.

What does it taste like?

This thick porridge is savory. You can immediately taste the meaty flavor of the chicken along with a nice hint of ginger.

The taste can be adjusted by adding toppings such as fried garlic bits and chopped green onions. Some people prefer theirs spicy. This is the reason why chili oil has been a favorite condiment for this dish.

Arroz caldo has a soothing and comforting effect. Try having this if you are under the weather or simply want to feel refreshed and energized.

Ingredients for Chicken Arroz Caldo

• Chicken – I usually use 1 whole chicken for the recipe. These are cut into serving pieces. You may use boneless and skinless chicken.
• Jasmine rice – a fragrant rice variety common to Asian households. You can use other rice varieties as well such as long grain (or burrito rice) or medium grain rice.
• Sweet rice – This is another variety of rice known to become extremely sticky when cooked. Glutinous rice, sticky rice, and sweet rice are one and the same.
• Maggi Magic Chicken Cube – The savory flavor of arroz caldo is mainly derived from the chicken and aromatics. Additional seasoning elevates the flavors of these ingredients making the dish more delectable and enjoyable to eat.
• Water – Add enough water as necessary to achieve the thick texture of arroz caldo.
• Garlic – Toasted garlic is best! Slowly fry minced garlic until golden brown. Use it as a topping and use the remaining oil to sauté the aromatics.
• Onion – a piece or two is enough for the recipe. Yellow or white onion is best.
• Boiled eggs – This is a nice to have ingredient. Simple boil the eggs for 10 minutes, peel, and add as a topping.
• Green onion – Great to have as a topping!
• Ginger – This is an important ingredient. It is responsible providing the base flavor of the broth.
• Safflower – This is a nice to have ingredient that provides vibrance to the dish.
• Fish sauce – Introduce umami to the dish by using this ingredient. If you are new to it, try to add it gradually.

How to Cook Arroz Caldo

1. Make toasted garlic – prepare the garlic by chopping it into small pieces. Gradually brown it in oil by combining both ingredients in a pan. Apply heat at the same time. The garlic slowly cooks and browns while the oil gets hotter. This ensures even cooking and prevents the garlic from getting burnt.
2. Saute the chicken and rice – Sauté the onion in garlic infused oil until it softens. Add the ginger and saute for 1 minute before adding the chicken. You will need to sauté the chicken until the exterior turns light brown in color. The process is like making chicken stir fry in high heat. Add the jasmine and sweet rice and then sauté it for 30 seconds.
3. Simmer until thick – Pour water into the wok and let it boil. Immediately adjust the heat to the lowest setting and then simmer the chicken and rice for 35 to 50 minutes. You will need to stir this occasionally to ensure even cooking (I do it every 3 to 5 minutes). This also prevents the rice from sticking to the pan. Make sure to add your Maggi Magic Chicken Cube as well for the rice to absorb the flavors. Feel free to add more water as needed.
4. Season it – Season with fish sauce and ground black pepper to adjust the flavor. Salt is a good alternative to fish sauce.
5. Add the toppings – Top your arroz caldo with boiled eggs, toasted garlic, and chopped green onions (or scallions).
6. Serve with your favorite condiment – The basic condiment is fish sauce. I like to combine it with a piece or 2 of calamansi. Feel free to add chili oil.

What to Have with it

I find it nice to add safflower and turmeric to chicken arroz caldo.  The turmeric is responsible for its yellowish color. The safflower, on the other hand makes it vibrant. However, it does not influence the taste.

There are 2 dishes that I enjoy having with my arroz caldo:  tokwa’t baboy and lumpiang gulay.

Tokwa’t baboy is a Filipino appetizer composed of boiled pork and fried tofu tossed in spiced vinegar. I usually combine a portion of this to my porridge and mix it all together. I think that this complements the dish well.

Lumpiang gulay or vegetable lumpia is something that I would have on the side. The flavor of this dish matches well with my arroz caldo. I also enjoy the contrasting texture between the soft porridge and the crispy lumpia.

Suggested Recipes

Rotisserie Chicken Arroz Caldo

Arroz Caldo with Tokwa

Yellow Arroz Caldo

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5 from 2 votes

Arroz Caldo Recipe

Filipino Chicken congee with boiled eggs

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Ingredients

• ▢ 2 lbs chicken cut into serving pieces
• ▢ 3/4 cup Jasmine rice
• ▢ 3/4 cup sweet rice
• ▢ 2 Maggi Magic Chicken Cube
• ▢ 34 ounces water
• ▢ 8 cloves garlic chopped
• ▢ 3 onions chopped
• ▢ 8 eggs hard boiled
• ▢ 1 cup green onions chopped
• ▢ 3 thumbs ginger julienne
• ▢ 1 tablespoon safflower kasubha
• ▢ 1 teaspoon turmeric powder
• ▢ Fish sauce and ground black pepper to taste
• ▢ 5 tablespoons cooking oil

Instructions

• Heat around 5 tablespoons of cooking oil in a wok. Add the garlic immediately. Slow fry it while occasionally stirring until golden brown. Remove the garlic from the wok. Set aside.
  5 tablespoons cooking oil, 8 cloves garlic
• Saute the onion in the remaining oil until it softens. Add ginger. Saute for 1 minute.
  3 onions, 3 thumbs ginger
• Add the chicken and continue sautéing until the color of the exterior turns light brown. Pour 2 tablespoons of fish sauce. Stir.
  2 lbs chicken cut into serving pieces
• Add the jasmine and sweet rice. Saute for 30 seconds,
  3/4 cup Jasmine rice, 3/4 cup sweet rice
• Pour the water into the wok. Cover and let it boil.
  34 ounces water
• Add Maggi Magic Chicken Cube. Adjust the heat to the lowest setting. Simmer the chicken while occasionally stirring until the rice breaks down with a thick consistency. (note: this usually takes more than 35 minutes to achieve).
  2 Maggi Magic Chicken Cube
• Add turmeric powder and safflower. Stir.
  1 tablespoon safflower, 1 teaspoon turmeric powder
• Season with ground black pepper and fish sauce as needed.
  Fish sauce and ground black pepper to taste
• Add the boiled eggs, toasted garlic, and chopped green onions.
  8 eggs, 1 cup green onions
• Transfer to a serving bowl and top with more toasted garlic and chopped green onions. Serve with a condiment of calamansi and fish sauce.
• Share and enjoy!

Nutrition Information

Calories: 516kcal (26%) Carbohydrates: 43g (14%) Protein: 25g (50%) Fat: 26g (40%) Saturated Fat: 6g (30%) Polyunsaturated Fat: 6g Monounsaturated Fat: 13g Trans Fat: 0.1g Cholesterol: 273mg (91%) Sodium: 149mg (6%) Potassium: 417mg (12%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 586IU (12%) Vitamin C: 10mg (12%) Calcium: 87mg (9%) Iron: 2mg (11%)

© copyright: Vanjo Merano