Arroz Caldo is a popular Ilonggo dish that is often eaten on rainy days. This rice porridge (different from the usual lugaw and goto, by the way) forms the base of the dish, which is then flavored with ginger, then add some eggs, chicken, and onion leaves. One of the best lugaw variant dishes, arroz caldo is hearty and satisfying, making it the perfect comfort food for a cold day. So next time you find yourself craving something warm and comforting, why not give Arroz Caldo a try?
Arroz Caldo is a hearty, comforting dish that is sure to please any appetite.
- Preparation time: 10 minutes
- Cooking time: 35 minutes
- Servings: 8
Ingredients:
- 1 cup jasmine rice
- 2 lb. chicken, cut into bite-size pieces
- 3 garlic cloves, minced
- 1 onion, chopped
- 3 tbsp ginger, sliced
- 8 cups chicken stock
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- ½ tsp freshly ground black pepper
- 4 scallions, finely sliced
Directions:
- Warm the oil in your skillet over medium heat and sauté the garlic, ginger, and onions for about 5 minutes until fragrant.
- Add the chicken pieces and stir until they change in color. Stir in the rice and stock, season with fish sauce and pepper, and boil.
- Adjust the heat to low and continue cooking on a simmer for about 20 minutes, stirring occasionally. Garnish with sliced scallions before serving.
Nutrition: Calories: 294; Carbs: 24.6g; Fat: 14.9g; Protein: 15.5g
