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Arroz Caldo is a Filipino soup of chicken and rice cooked in ginger-enhanced chicken broth. Although the soup is undoubtedly derived from Chinese congee, introduced to the Philippines by Fujianese immigrants, the Spanish name, (literally translated to “rice soup”) exemplifies the multicultural heritage of Filipino cuisine.

Estimated preparation & cooking time: 50 minutes

Makes 6 servings

Arroz Caldo Ingredients:

• 2 to 3 lb. chicken thigh or drumsticks(cut into serving pieces)
• 3 tbsp. vegetable or corn oil
• 2 tbsp. minced garlic
• 1/4 cup chopped onion
• 1/2 inch ginger (sliced)
• 6 cups water
• 2 cups uncooked rice
• 1/4 cup chopped scallion
• salt or patis (fish sauce) to taste
• 1/4 tsp. freshly ground pepper

Arroz Caldo Instructions:

• In a large pot, heat oil and saute garlic (until brown), onion (until transparent) and ginger.
• Add chicken and patis (fish sauce) or salt.
• Let simmer for approximately 5 minutes.
• Add water and rice.
• Simmer over low heat for 20 minutes or until rice and chicken are tender — stir constantly to prevent sticking.
• Add scallion and pepper. Serve hot.

Tags: rice

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