Arroz Caldo is one of my favorite Filipino comfort foods. It’s up there with corned beef + sticky rice + eggs. This is also the perfect recipe for getting rid of left over chicken. In my case, a grocery store rotisserie chicken (hey, don’t sleep on grocery store rotisserie chickens!).
For me, ginger is what makes arroz caldo, so I use a lot more than most recipes. Also, most people julienne the ginger into thin matchsticks, but I like my ginger slices a bit chunkier. It adds a nice texture and spicy gingery bite to each spoonful. And that’s how my momma does it so that’s how I do it.
And I know this looks like a big ol’ bowl of beige, but it’s SO GOOD. Trust me, I like to eat.
adapted from my momma’s recipe
makes 1 big ass pot (enough for 4) in about 50 minutes.
1 ½ lbs chicken, cooked and shredded
1 ½ cups uncooked rice
32 ounces chicken stock
2 tbsp fish sauce (Patis!)
3 garlic cloves, chopped
1/2 tsp fresh ground black pepper
1 cup onion, minced
4″ fresh ginger, julienned
1 jalapeno, split lengthwise (optional)
1 lemon or lime or 4 pieces calamansi if you have it
2 tbsp cooking oil
In a large pot, heat oil over medium-high heat. Add onion, ginger and garlic and sauté until fragrant and onions begin to soften, about 5 minutes.
Add in a few grinds of black pepper.
Add in chicken and stir well with onion, garlic and ginger.
Add in fish sauce and the uncooked rice. Saute mixture together for a few minutes to coat the rice.
Pour in chicken stock and bring to a boil.
Once boiling, reduce to a simmer and cover, stirring occasionally, until rice is cooked, about 30-40 minutes. (Note: be sure to keep an eye on it and don’t let the rice stick to the bottom and burn. You may also have to add additional liquid as the rice absorbs the stock. I probably added another cup of water throughout the cooking process).
Top with scallions. Serve with citrus of your choice. I like avocado, so I added a few slices. Bam.