Arroz Caldo (Filipino Chicken and Rice Soup) Recipe
Arroz caldo is a flavorful Filipino chicken congee seasoned with onion, garlic, ginger, and fish sauce. [Photographs: Joshua Bousel]
Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).
Why this recipe works:
- Starting the garlic in room-temperature oil and slowly increasing the heat crisps it without burning.
- Chicken thighs add more flavor and stay more tender compared to breast meat.
- Fish sauce adds a robust, savory flavor to the dish.
Note: While we prefer this dish with tender chicken thighs, you can substitute an equal quantity of breast meat. Calamansi, a very sour citrus fruit, is typical in Filipino cooking, but can be hard to find fresh; fresh lime or key lime works well in its place.
Read more: How to Make Arroz Caldo: Filipino Chicken Soup for the Soul
- Yield:Serves 4
- Active time: 25 minutes
- Total time:45 minutes
- Rated:
Ingredients
- 2/3 cup canola oil, divided
- 1/4 cup freshly minced garlic (about 12 medium cloves), divided
- 1 medium onion, thinly sliced
- 1 tablespoon freshly minced ginger
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (see note)
- 1 tablespoon Asian fish sauce
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 cup uncooked jasmine rice
- 6 cups homemade chicken stock or low-sodium broth
- 1 tablespoon calamansi, key lime, or lime juice (see note)
- Kosher salt
- 4 scallions, thinly sliced
- 2 hard-boiled eggs, cut into 1/4-inch slices (optional)
- 2 fresh limes or calamansi, quartered
Directions
-
1.
Place 1/2 cup of oil and two-thirds of the 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.
Heat remaining oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add ginger and remaining garlic and cook for 1 minute longer. Add chicken and cook until browned all over. 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 20 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.
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How to Make Arroz Caldo: Filipino Chicken Soup for the SoulAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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