Filipino Arroz Caldo Recipe

Name: Filipino Arroz Caldo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth:; 4 cups fat-free, lower-sodium chicken broth; 2 cups water; 1 cup cilantro stems (from 1 bunch); 3 (1 1/2-inch) lime rind strips; 2 garlic cloves, crushed; 1 1/2 pounds bone-in, skin-on chicken breast halves (about 2 large); 1 1/2 ounces (1/4-inch-thick) sliced ginger; 1 small white onion, coarsely chopped; 1 small carrot, coarsely chopped; Porridge:; 1 tablespoon dark sesame oil; 1 medium white onion, vertically sliced; 1 cup long-grain white rice; 1 1/2 tablespoons minced peeled fresh ginger; 1/8 teaspoon crushed saffron threads; 6 garlic cloves, minced; 2 tablespoons cream sherry; 1 1/2 tablespoons fish sauce; 3/4 cup fresh cilantro leaves; 3/4 cup sliced green onions; 6 large hard-cooked eggs, halved

Servings: persons

Broth:
4 cups fat-free, lower-sodium chicken broth
2 cups water
1 cup cilantro stems (from 1 bunch)
3 (1 1/2-inch) lime rind strips
2 garlic cloves, crushed
1 1/2 pounds bone-in, skin-on chicken breast halves (about 2 large)
1 1/2 ounces (1/4-inch-thick) sliced ginger
1 small white onion, coarsely chopped
1 small carrot, coarsely chopped
Porridge:
1 tablespoon dark sesame oil
1 medium white onion, vertically sliced
1 cup long-grain white rice
1 1/2 tablespoons minced peeled fresh ginger
1/8 teaspoon crushed saffron threads
6 garlic cloves, minced
2 tablespoons cream sherry
1 1/2 tablespoons fish sauce
3/4 cup fresh cilantro leaves
3/4 cup sliced green onions
6 large hard-cooked eggs, halved

1
To prepare broth, combine first 9 ingredients in a large Dutch oven. Bring to a boil. Reduce heat to low; simmer 20 minutes or until chicken is just cooked through, skimming off and discarding foam as needed. Strain broth through a fine sieve to yield 5 cups (add additional water as needed to measure 5 cups), and discard solids. Remove chicken meat from bones; shred meat. Discard skin and bones.
2
To prepare porridge, heat oil in a large saucepan over medium heat; swirl to coat. Add sliced white onion; cook 5 minutes or until softened, stirring occasionally. Add rice and next 3 ingredients (through 6 garlic cloves); cook 30 seconds, stirring constantly. Add 5 cups broth and sherry; bring to a boil. Cover and cook 35 minutes or until thick and rice begins to break down, stirring occasionally. (Mixture should be the consistency of rice pudding). Stir in chicken and fish sauce; cook for 2 minutes or until thoroughly heated. Spoon about 1 cup porridge into each of 6 bowls. Top each serving with 2 tablespoons cilantro, 2 tablespoons green onions, and 2 egg halves.

1512

kcal

Calories

Fat

128

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: Broth:, 4 cups fat-free, lower-sodium chicken broth, 2 cups water, 1 cup cilantro stems (from 1 bunch), and more.

Yes, Filipino 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.

Filipino Arroz Caldo

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