Arroz Caldo… It’s what’s for #dinner.

I think I’ve already told you how much I love soup. (I also have an affinity for spicy soups. #nomnomnom) When you’re having a ridiculously bad day, or even just feeling under the weather, soup is miraculous. Today, I’m going to teach you how to make one of my favorites – arroz caldo. Arroz caldo (or rice soup) is a Filipino dish that mostly resembles Chinese rice porridge. (To be honest, it’s basically the same thing.)

Growing up, this dish was made a lot during the raining season (a.k.a. Winter in California). My Nanay would add in pieces of tripe along with chicken-on-the-bone. It would make the porridge cheap but also hearty – enough protein and carbs to make a solid evening meal. When I grew older, I still loved when my Nanay or my mom would make this, and when I moved away for college, I even tried to make it for roommates! Haha.

But bottom line is – I love arroz caldo. Hopefully after you make this, you will too!

‘Til the next time.
– E

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Arroz Caldo

  • 1-2 cups of rice or more (Depends on how many mouths you’re feeding. Two cups is great for a family of four)
  • 5 chicken thighs, cubed
  • 1 small onion, diced
  • 2-3 cloves of garlic, minced
  • 1 bunch of green onions, sliced
  • 1 inch of ginger, sliced
  • 4-6 cups of chicken broth or water (This will depend on how much rice you’re using.)
  • 1 lime or lemon, sliced into wedges
  • 1-2 tbsp of cooking oil
  • fish sauce to taste
  • salt and pepper to taste
  1. Heat oil in a pot. Once the oil is hot enough, add the diced onions. Cook until translucent.
  2. After, add garlic and sliced ginger. Cook for a minute or so, then add diced chicken.
  3. Salt and pepper chicken while it cooks. Once all of the chicken is cooked, add your uncooked rice to the pot.
  4. Stir and let the rice sit in the pot until they start to become opaque white. When most of the rice is white, add the broth/water.
  5. Turn down the head, cover, and let it cook for 15-20 minutes. You may have to add more broth/water, so check every 5 minutes or so.
  6. Once the rice is cooked thoroughly, add in the fish sauce to taste.
  7. Put porridge in a bowl and garnish with green onions. Serve with lime/lemon wedges.

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