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.
- 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
- Heat oil in a pot. Once the oil is hot enough, add the diced onions. Cook until translucent.
- After, add garlic and sliced ginger. Cook for a minute or so, then add diced chicken.
- Salt and pepper chicken while it cooks. Once all of the chicken is cooked, add your uncooked rice to the pot.
- 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.
- 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.
- Once the rice is cooked thoroughly, add in the fish sauce to taste.
- Put porridge in a bowl and garnish with green onions. Serve with lime/lemon wedges.