One of my favorite parts about the chillier weather is getting to enjoy cold-weather foods! Arroz Caldo is a popular Filipino dish and one of my favorites. Simply put, it’s a chicken and rice porridge that you can have any time of day – breakfast, lunch, or dinner! Read more to learn how to make this hearty and savory recipe!
- 2-3 lbs of chicken breast
- 1-2 cups cooked white rice
- 1-1.5 Tbsp fish sauce
- 3-4 garlic cloves, minced
- 2 Tbsp ginger, minced
- 1 small-medium onion, chopped
- 1 Tbsp oil (we’re using olive oil)
- 7-8 cups chicken stock
- 1-2 cups water
- Salt and pepper to taste
To add later:
- Green (spring) onion, sliced
- Lemon juice (fresh or bottled)
- First, in a heated and oiled pan, take about 1-1.5 gloves, minced, and brown them. Set this aside for later.
- Over medium heat, stir together the rest of the garlic and onion until the onion gets a little soft. Then add the ginger. Make sure they don’t get brown yet. (About 1-2 minutes)
- Add the chicken and sprinkle with salt (to taste) along with 7-8 cups of chicken stock. Bring to a boil and cook for an hour or until you feel the chicken is thoroughly cooked.
- Now it’s time to cook the rice. You can cook rice in a rice cooker, in a pot (according to your package’s directions or use microwavable rice).
- Once the chicken is cooked, add the fish sauce and stir.
- Now you can add your cooked rice. Add as much or as little rice you’d like, but you want enough to get that creamy, porridge consistency. Feel free to add more fish sauce, salt, and pepper to taste.
- If the porridge is getting too thick, stir in a little water to get it to the right consistency.
- Garnish with the green onion and browned, cripsy garlic from earlier. Add a squeeze of a lemon wedge or lemon juice to taste (optional) and enjoy!
Prep Time: 10 Mins | Cook Time: 1 Hour, 15 Minutes | Total Time: 1 Hour, 25 Minutes
What’s your favorite food to keep you warm during this chilly season? Share it with us in the comments below! If you make this recipe, be sure to share your photos by posting on our Facebook wall or by using the hashtag #CookingWithMollies on Instagram or Twitter.
Words, recipe, & photography by: Teresita Santos