Chicken Arroz Caldo is the ultimate Filipino comfort food. It is rich in flavour and easy to make.
This dish is a great example of the Spanish and Chinese influence in Philippine cuisine.
This dish can be made thick or thin. The thicker version is similar to risotto, while the thinner version is more like a soup. To adjust thickness, simply add more or less chicken broth.
- 7 1/2 cups Chicken Broth/Stock
- 2 tablespoons Minced Ginger
- 4 cloves Minced Garlic
- 1 large Onion, finely diced
- 2 cups Uncooked Rice, washed, rinsed and drained (rice can be glutinous or arborio for thicker consistency, or jasmine)
- 1 large Potato, peeled, diced 1/2-inch cubes
- 1 – 2 teaspoons Salt (adjust according to taste)
- 1 teaspoon Ground White Pepper
- 2 cups Shredded Cooked Chicken
Toppings (choose according to your taste)
- Chopped Spring Onion
- Fried Garlic Slices
- Calamansi Juice (or lemon or lime juice)
- Soy Sauce
- Fish Sauce
- Boiled Egg
- In large pot, heat 2 teaspoons of oil. Add ginger and garlic. Cook for 15-30 seconds until fragrant. Add onion, stir to combine. Cook until onion is translucent.
- Add 2 cups rinsed uncooked rice in pot. Add 4 cups chicken broth. Bring to a boil and then lower to a simmer. Let simmer for about 20 minutes, uncovered. Stir pot often to make sure rice does not stick to the bottom of the pan.
- Add cubed potato and continue to simmer until potato is soft. For a thicker soup, add 3 1/2 cups broth.
- Add additional broth until desired consistency is achieved. Season with salt to taste and 1 tsp ground white pepper (for thick soup).
- Add shredded chicken. Stir to combine.
- Serve warm with toppings of choice.