Arroz Caldo (Filipino Chicken And Rice Soup) Recipe

Name: Arroz Caldo (Filipino Chicken And Rice Soup) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup canola oil, divided; 1/4 cup freshly minced garlic (about 12 medium cloves), divided; 1 medium onion, thinly sliced; 1 tablespoon freshly minced ginger; 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (see note); 1 tablespoon Asian fish sauce; 1 teaspoon freshly ground black pepper, plus more to taste; 1 cup uncooked jasmine rice; 6 cups; or low-sodium broth; 1 tablespoon calamansi, key lime, or lime juice (see note); Kosher salt; 4 scallions, thinly sliced; 2; , cut into 1/4-inch slices (optional); 2 fresh limes or calamansi, quartered

Servings: persons

2/3 cup canola oil, divided
1/4 cup freshly minced garlic (about 12 medium cloves), divided
1 medium onion, thinly sliced
1 tablespoon freshly minced ginger
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (see note)
1 tablespoon Asian fish sauce
1 teaspoon freshly ground black pepper, plus more to taste
1 cup uncooked jasmine rice
6 cups
or low-sodium broth
1 tablespoon calamansi, key lime, or lime juice (see note)
Kosher salt
4 scallions, thinly sliced
2
, cut into 1/4-inch slices (optional)
2 fresh limes or calamansi, quartered

1
Place 1/2 cup of oil and two-thirds of the garlic in a small saucepan over medium heat. Cook, stirring occasionally, until garlic turns light golden brown. Transfer garlic to fine mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.
2
Heat remaining oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add ginger and remaining garlic and cook for 1 minute longer. Add chicken and cook until browned all over. Stir in fish sauce and pepper and cook for 1 minute. Add rice and stir until well coated.
3
Stir in chicken stock, running spoon along bottom of Dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 20 minutes. Stir in lime or calamansi juice and season with salt and pepper to taste.
4
Ladle arroz caldo into bowls. Top with scallions, fried garlic, and egg slices, if using. Serve immediately with additional lime or calamansi wedges on the side.

871

kcal

Calories

Fat

Carbs

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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2/3 cup canola oil, divided, 1/4 cup freshly minced garlic (about 12 medium cloves), divided, 1 medium onion, thinly sliced, 1 tablespoon freshly minced ginger, and more.

Yes, Arroz Caldo (Filipino Chicken And Rice Soup) Recipe falls under the Soups & Stews 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!