Arroz Caldo Recipe

Name: Arroz Caldo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE HOMEMADE STOCK:; 1 whole Onion, Quartered; 1/2 heads Garlic, Peeled, Cloves Separated; 2 whole Carrots, Cut Into Large Chunks; 2 whole Ribs Of Celery, Cut Into Large Chunks; 1 whole Roasting Chicken, Cut Into Various Parts (thighs, Breasts, Drums, Wings); 1 teaspoon Cracked Black Pepper; 1/2 Tablespoons Salt; 10 cups Water, Or Enough To Cover The Chicken And Vegetables; FOR THE ARROZ CALDO:; 1 Tablespoon Olive Oil; 1 whole Onion, Diced; 6 cloves Garlic, Minced; 2 Tablespoons Fresh Ginger, Minced; 1 cup Jasmine Rice - Uncooked; 6 cups Chicken Stock, Unsalted; 2 Tablespoons Fish Sauce; 1 Tablespoon Soy Sauce; 1/4 cups Fried Garlic; 1/4 cups Fresh Chives, Thinly Sliced; 1 Tablespoon Garlic Chili Oil; FOR THE FRIED GARLIC:; 6 cloves Garlic, Finely Chopped; 4 Tablespoons Vegetable Oil, Or Enough To Cover The Garlic

Servings: persons

FOR THE HOMEMADE STOCK:
1 whole Onion, Quartered
1/2 heads Garlic, Peeled, Cloves Separated
2 whole Carrots, Cut Into Large Chunks
2 whole Ribs Of Celery, Cut Into Large Chunks
1 whole Roasting Chicken, Cut Into Various Parts (thighs, Breasts, Drums, Wings)
1 teaspoon Cracked Black Pepper
1/2 Tablespoons Salt
10 cups Water, Or Enough To Cover The Chicken And Vegetables
FOR THE ARROZ CALDO:
1 Tablespoon Olive Oil
1 whole Onion, Diced
6 cloves Garlic, Minced
2 Tablespoons Fresh Ginger, Minced
1 cup Jasmine Rice - Uncooked
6 cups Chicken Stock, Unsalted
2 Tablespoons Fish Sauce
1 Tablespoon Soy Sauce
1/4 cups Fried Garlic
1/4 cups Fresh Chives, Thinly Sliced
1 Tablespoon Garlic Chili Oil
FOR THE FRIED GARLIC:
6 cloves Garlic, Finely Chopped
4 Tablespoons Vegetable Oil, Or Enough To Cover The Garlic

1
For the homemade stock:
2
So you have a couple of options here. You can do as I did and make your own stock, or you can use 6 cups of store bought. It's up to you. If you make your own stock, just go ahead and throw the onion, garlic, celery, carrot, and the chicken parts into a stock pot. Add salt and pepper. Cover with water, bring to a boil, then reduce heat and simmer for about four hours. Skim off any of the foamy garbage that floats to the top during that process.
3
The broth will reduce down a bit. Remove pot from heat, remove the chicken pieces, set them aside, and let everything cool. Once cooled, pull the chicken apart, and keep intact any of the wings or drummies. Thigh and breast meat can be pulled off the bone. Strain the broth into a large container, and discard the vegetables and garlic. You only want the broth.
4
For the arroz caldo:
5
Next, heat the oil in a large pot over medium heat. Once hot add in the onion, garlic, and ginger, and cook for about 7-10 minutes, or until the onions are fully sweated.
6
Next, toss in the cooed chicken and give a good stir. Toss in the uncooked rice, and give that a good stir.
7
Add in 6 cups of chicken stock, fish sauce, and soy sauce and give that a good stir. Cover, and simmer for about 35 minutes, or until the rice is softened.
8
Make the fried garlic by adding the garlic, and vegetable oil to a skillet. Bring to a medium heat, and cook until the garlic begins to turn a golden color. Once golden, remove it from the heat. You will use a slotted spoon and use the garlic when ready to plate. Reserve the oil in the refrigerator as that can be used later in the week for any other recipes.
9
When you are ready to serve, ladle some soup into your bowl, top with the fried garlic, chives, and drizzle with chili oil.
10
The result is a delicious and ever so comforting bowl of arroz caldo. You get the softness of the rice that is balanced with the chicken, and those crunchy bits of garlic. Need I say more? Whether you call this arroz caldo or soft chicken and rice, make it. It's amazing.

2205

kcal

Calories

Fat

Carbs

318

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE HOMEMADE STOCK:, 1 whole Onion, Quartered, 1/2 heads Garlic, Peeled, Cloves Separated, 2 whole Carrots, Cut Into Large Chunks, and more.

Yes, Arroz Caldo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arroz Caldo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions