Arroz Caldo

 

This is one of those recipes that I’ve never even thought to write because it’s like muscle memory at this point—something that I’ve eaten for comfort for almost my entire existence. I’ve shared a couple variations already like my matzo ball caldo but never the OG. I remember eating it for the first time when my lola made it for me when I was 5 years old and had chicken pox. And most recently, I had a big batch in my freezer to hold me over as I was recovering from surgery. My arroz caldo is really my mom’s arroz caldo and it’s perfect: heavy on the ginger, patis (fish sauce), and healing vibes. If the bite of little bits of ginger is not your thing, finely mince the ginger with a food processor or mortar and pestle until it reaches the consistency of a paste. Just please don’t use ginger from a tube.

You’ll notice that I don’t use sweet rice like most recipes you see online. This is mostly due to the fact that I rarely have sweet rice on hand, just like my mom (and I’m assuming most of you don’t either). This recipe works just as well and delicious with regular ol’ white rice. The key is to toast the rice in the beginning of the cook to agitate the starch and allow the liquid to reduce at the end to give you that porridge-like finish.

I like using wings because the gelatin and bones make the arroz caldo extra flavorful. If navigating a bowl with bones is too fussy (like it is for me on most days), boneless skinless chicken thighs is an easy swap, making this truly a “bowl on the couch” meal.

Serves 6-8 people. Leftovers the next day are even better. Freezes well.

Ingredients

  • About 1.5 pounds of chicken (I prefer using sectioned wings or boneless skinless chicken thighs cut in about 1 inch cubes)

  • 1 cup of white rice, rinsed and drained

  • 1 shallot, minced

  • 1/2 cup ginger, minced (about a 3 inch knob)

  • 4 cloves garlic, minced

  • 6 cups chicken broth or water

  • 2 tablespoons fish sauce

  • Salt and pepper

  • 2 teaspoons neutral oil

  • Suggested toppings: green onions, fried garlic, soft boiled egg, lemon or calamansi wedge, chili oil


Preparation

  1. To a large pot or dutch oven on medium heat, heat oil. Add shallot, then ginger and sauté for about 2-3 minutes or until shallot is translucent.

  2. Add garlic, then white rice and sauté for 2 more minutes.

  3. Stir in chicken and cook just until the outside loses its raw color. Add fish sauce, water, a generous pinch of salt, and a couple cracks of pepper.

  4. Bring to a lazy boil, then cover and reduce to low heat. Let simmer for 1 hour. Stir once or twice throughout this time to prevent sticking. If too much water has evaporated, add about 1/2 cup of water at a time.

  5. Uncover at the end of the hour mark and give it a good stir. Keep stirring and let reduce until it reaches a consistency like oatmeal. Add salt and pepper to taste.

  6. Prepare and add your toppings:

    • Finely chop garlic and carefully fry in a neutral oil just until it crisps and reaches a golden brown, not burnt.

    • Make the perfect runny soft boil egg by bringing a small pot of water to a boil and gently placing an egg in the hot water for 6 minutes.

    • Set a side a lemon or calamansi wedge for a squeeze to brighten everything up.

    • And if heat is your thing, top with a drizzle of your favorite chili oil.

  7. Enjoy!

Freezer tip: make sure to let the arroz caldo cool completely before adding to freezer-safe containers and freezing. Release from containers when frozen by running hot water on the outside of the container (if not using Souper cubes). Plop the frozen arroz caldo into a pot or a bowl. Heat on the stove or in the microwave. If too thick, add water, about 1/2 cup at a time.

Abby