Arroz Caldo

Name: Arroz Caldo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 tbsp vegetable oil; 1 cup yellow onion, diced; 6 garlic cloves, minced; 2 tbsp fresh ginger, julienned; 1.5 lbs boneless chicken thighs, cubed; 2 tbsp fish sauce; 1 cup glutinous rice, rinsed; 6 cups chicken broth; 4 green onions, sliced; 4 hard-boiled eggs, halved

A comforting Filipino chicken rice porridge simmered with ginger, garlic, and fish sauce. Garnished with hard-boiled eggs and fresh green onions.

50 minEasyServes 4380 cal/serving

FilipinoSoupStovetopStandardHigh ProteinDairy-FreeNut-FreeNightshade-Free

Ingredients

2 tbsp vegetable oil
1 cup yellow onion, diced
6 garlic cloves, minced
2 tbsp fresh ginger, julienned
1.5 lbs boneless chicken thighs, cubed
2 tbsp fish sauce
1 cup glutinous rice, rinsed
6 cups chicken broth
4 green onions, sliced
4 hard-boiled eggs, halved

Instructions

1

Heat 2 tbsp vegetable oil in a large pot over medium heat.
2

Add 1 cup diced yellow onion, 6 minced garlic cloves, and 2 tbsp julienned fresh ginger, stirring until fragrant, about 3 minutes.
3

Add 1.5 lbs cubed boneless chicken thighs and 2 tbsp fish sauce, cooking until chicken pieces turn opaque and reach an internal temperature of 165°F, about 5 minutes.
4

Stir in 1 cup rinsed glutinous rice and pour in 6 cups chicken broth, bringing the mixture to a boil.
5

Reduce heat to low, cover, and simmer for 25 minutes until rice is soft, stirring occasionally.
6

Serve warm garnished with 4 sliced green onions and 4 halved hard-boiled eggs.

Questions

How long does Arroz Caldo keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Arroz Caldo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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