Recipe: Arroz Caldo

Arroz Caldo is a comforting Filipino rice porridge that is perfect for chilly evenings or whenever you crave a nourishing bowl of warm goodness. This dish combines tender chicken, sticky rice, and a medley of aromatic ingredients to create a flavorful and satisfying meal. Follow this detailed recipe to prepare a delicious pot of Arroz Caldo that will surely warm your heart and soul.

Ingredients:

- 2 tablespoons vegetable/olive oil

- 1 medium-sized onion, finely chopped

- 4 cloves garlic, minced

- 1 thumb-sized ginger, peeled and julienned

- 1 lb (450g) chicken thighs or breast, boneless and skinless, cut into bite-sized pieces

- 1 cup glutinous rice (malagkit rice), washed and drained

- 5 cups chicken broth

- 2 tablespoons fish sauce (patis)

- 1 teaspoon ground black pepper

- 4 hard-boiled eggs, peeled and halved

- 4 green onions, chopped

- 1 tablespoon calamansi or lime juice

- Crispy fried garlic, for garnish

- Toasted garlic, for garnish

- Chopped fresh cilantro/green onions, for garnish

Instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes. Stir in the minced garlic and julienned ginger, and cook for an additional minute until fragrant.

2. Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes. Stir occasionally to ensure even cooking.

3. Once the chicken is cooked, add the washed glutinous rice to the pot and stir well to coat it with the aromatic mixture. Cook for 2-3 minutes to lightly toast the rice.

4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is fully cooked and has a porridge-like consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

5. Add the fish sauce and ground black pepper to the pot, and stir well to incorporate the flavors. Adjust the seasoning according to your taste preferences.

6. To serve, ladle the Arroz Caldo into individual bowls. Top each bowl with a halved hard-boiled egg and a sprinkle of chopped green onions. Drizzle calamansi or lime juice over each serving for a citrusy kick.

7. Garnish the Arroz Caldo with crispy fried garlic, toasted garlic, and chopped fresh cilantro. These toppings will add an extra depth of flavor and visual appeal to the dish.

8. Serve the Arroz Caldo piping hot and enjoy its comforting flavors. This dish is best enjoyed on its own, but you can also serve it with a side of fried tofu or crispy fried chicken for a more substantial meal.

Note: Arroz Caldo tends to thicken as it sits. If you prefer a thinner consistency, add more chicken broth or water when reheating.

Now, savor each spoonful of this delectable Arroz Caldo and let its warmth embrace you. It's a dish that brings comfort and nourishment, perfect for any time of the year, specially cold or rainy. Enjoy your Arroz Caldo 😋