recipe: chicken arroz caldo (rice porridge)

Chicken Arroz Caldo

This was so fun to make. Fun meaning terrifying. Mainly because I made it on a whim and didn’t realize I was missing a couple of ingredients. They weren’t deal breakers and I have those missing ingredients now, but it would’ve been nice to have around at the time.

I live in Wisconsin so this was such a perfect winter weather comfort food. What is this, you ask? Well, this is a typical Filipino congee, which is a rice porridge dish. It has different variations: plain, beef, tripe. This one uses chicken. Safflower is also an ingredient, but didn’t have that on hand. I pretty much went off of how I’ve seen family members make this recipe, so I suppose there’s a traditional way of making this and my way: the “oh crap, I’m missing a couple things but let’s improvise!” way. Either way works out.

On another note, typically you add the fish sauce in the entire pot while cooking. My boyfriend is new to Filipino food so I didn’t wanna overwhelm him with that unique taste. So depending on how your taste buds are and whomever you’re feeding, you can add the fish sauce to the pot or to separate individual servings.

1 pound of skinless, boneless chicken thighs sliced into 1-inch pieces  (you can use thighs and legs)
2 cups of uncooked white rice
4 cups of water
1 cup of chicken broth
1 medium onion, minced
4 cloves of garlic, minced
5 hard-boiled eggs (or however many you want)
3 tablespoon of cooking oil (EVOO works too)
1 knob of ginger, julienned OR 1 teaspoon of ginger paste (not a big ginger fan, so not much of this)
green onions, 2 lemons, and fish sauce

1. In a large pot, heat your oil and saute the garlic, onions, and ginger on medium heat. Cook your hard-boiled eggs in a separate pot.
2. Add your chicken and let it brown on all sides
3. Sprinkle some black pepper
4. Add your 4 cups of water and bring to a boil
5. Add your uncooked rice and stir
6. Add your chicken broth
7. Bring the heat down to simmer and stir occasionally until rice is cooked. This will take about 40-45 minutes. You can cover it and a leave a little opening for the steam as well. If at the end of the 45 minutes, you notice the rice isn’t completely cooked, bring the heat up to high and let it boil for 5 minutes.
8. Peel your hard-boiled eggs and mix it in the large pot

1. Serve in a bowl
2. Use a squeeze of lemon, a teaspoon of fish sauce, and sprinkle some green onions


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s