Recipes|Featured Main
Arroz Caldo (Chicken and Rice Porridge)
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT65M50 Minutes
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Yield:6-8 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 head garlic, minced (about 8-10 big cloves)
- 3 inches fresh ginger, peeled and sliced
- ¼ teaspoon each salt and freshly ground black pepper
- 1 ½ pounds boneless, skinless chicken thighs, diced
- 6 cups chicken broth
- ¾ cup short-grain white rice
- Thinly sliced green onion, as garnish (optional)
- Crispy-fried garlic, as garnish (optional)
- Sliced hard-boiled egg, as garnish (optional)
- Fish sauce and lemon juice, as garnish (optional)
- 25.56g vegetable oil
- 1 medium onion, chopped
- 1 head garlic, minced (about 8-10 big cloves)
- 3 inches fresh ginger, peeled and sliced
- 1.07g each salt and freshly ground black pepper
- 680.39g boneless, skinless chicken thighs, diced
- 1419.53ml chicken broth
- 177.44ml short-grain white rice
- Thinly sliced green onion, as garnish (optional)
- Crispy-fried garlic, as garnish (optional)
- Sliced hard-boiled egg, as garnish (optional)
- Fish sauce and lemon juice, as garnish (optional)
Comforting and flavorful, this rice porridge packs a ton of goodness in each spoonful. Equally great as a quick snack to warm up, or a full meal!
Preparation
STEP 1
Heat stock pot over medium heat and add vegetable oil. Add onion, garlic and ginger. Season with salt and pepper and cook, stirring frequently, until fragrant and translucent.
STEP 2
Add chicken and cook, stirring occasionally, until no longer pink.
STEP 3
Add chicken broth and bring to a boil. Add rice and simmer until rice is cooked, about 30-40 minutes. Season to taste with salt and pepper.
STEP 4
Before serving remove ginger and add garnishes. If the soup is too thick for your liking, thin with a bit of chicken stock or water.