The Pioneer Woman Tasty Kitchen
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Arroz Caldo

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Level: Easy

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Description

This recipe holds a special place in my heart, mostly because it’s usually what my mom made when my brother and I had the sniffles. Think of Arroz Caldo as the Filipino version of chicken noodle soup. This is true Filipino comfort food.

Arrox Caldo is pretty thick, so if you want a soupier consistency, add more chicken stock or use a little less rice. Also, if you don’t have fish sauce, just use a little more soy sauce.

Ingredients

  • 3 cups Short Grain Rice
  • 1 Tablespoon Vegetable Oil
  • 1-½ pound Chicken, I Used A Combination Of Boneless Skinless Breasts And Thighs Cut Into Bite-sized Chunks, Or Bone-in Chicken Pieces
  • 5 cloves Garlic, Minced
  • ½ Tablespoons Ginger, Finely Minced (can Substitute Powdered Ginger)
  • 4 cups Chicken Stock
  • 2 cups Water
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Fish Sauce
  • Salt And Pepper, to taste

Preparation

Cook the rice according to package directions or using a rice cooker. Wait until the rice is done to start the rest of the soup. Alternatively, you could use leftover rice.

In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Once the oil is rippling, add the chicken chunks and brown on all sides. You may have to do this in batches. When all the chicken in browned, remove it from the pot and reserve on a plate.

Reduce heat to medium, add the garlic and ginger (if using fresh) to the pot and cook until fragrant, about 30 seconds or so. Add about a cup of the chicken stock to the pan to scrape up all the brown bits at the bottom of the pot. Add the cooked rice to the pot and the remaining chicken stock and water and then stir to combine. Season with soy sauce, fish sauce, ginger (if using powder), salt, and pepper, to taste. Stir in the reserved chicken and bring the mixture to a boil. Reduce to low and simmer until the chicken is cooked through, about 10 minutes.

Note: Arroz Caldo gets really thick after you refrigerate it, so when you reheat it add a little chicken stock or water to help loosen it up.

One Comment

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benderson99 on 12.16.2010

This is terrific. I used leftover Thanksgiving turkey (frozen) and added a little green onion. Used Basmati rice.

Yum, and easy.

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