Arroz Caldo
Arroz Caldo
Ingredients
For the Arroz Caldo
- 4 chicken thighs, skin-on
- 1 onion, chopped
- 3 scallions, chopped, divided for cooking and garnish
- 10 cloves garlic, minced, divided for frying and cooking
- 2 inch knob ginger, minced
- 2 tablespoons fish sauce
- to taste salt
- to taste pepper
- 5 cups chicken stock
- 3/4 cup glutinous rice, washed
- 1/2 cup white rice, washed
- as needed neutral oil
For Serving
- as needed lemon, or calamansi, cut into wedges
- 4 boiled egg, soft-boiled, halved or sliced
Instructions
- 1
Preheat your oven to 375°F. Carefully remove the skin from the 4 chicken thighs. Season the chicken thighs generously with salt and pepper. Place the removed chicken skins in a single layer on a lined sheet tray.
⏱️ 5 min•🌡️ 375
- 2
Bake the chicken skins in the preheated oven for 15-20 minutes, or until they are golden brown and crispy. Once crispy, remove from the oven and set aside to cool, then chop into small pieces for garnish.
⏱️ 20 min•🌡️ 375
- 3
In a small pan, heat about 1/4 cup of neutral oil over medium heat. Add a portion of the minced garlic (approximately 3-4 cloves worth) and sauté until it turns golden brown and crispy. Be careful not to burn it. Remove the fried garlic with a slotted spoon and set aside on a paper towel-lined plate to drain.
⏱️ 5 min
- 4
In a large pot or Dutch oven, heat 1-2 tablespoons of neutral oil over medium-high heat. Sear the seasoned chicken thighs on both sides until deeply browned, about 3-4 minutes per side. Remove the seared chicken thighs from the pot and set them aside.
⏱️ 8 min
- 5
In the same pot, reduce the heat to medium. Add the chopped onion, 2 of the chopped scallions (reserving 1 for garnish), the remaining minced garlic, and the minced ginger. Sauté for 5-7 minutes, stirring occasionally, until the aromatics are translucent and fragrant.
⏱️ 7 min
- 6
Add the washed glutinous rice and white rice to the pot with the aromatics. Stir well and let the rice toast for 2-3 minutes, stirring occasionally, until slightly opaque.
⏱️ 3 min
- 7
Return the seared chicken thighs to the pot. Pour in the 5 cups of chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
⏱️ 45 min
- 8
After simmering, the rice should be tender and the porridge thickened. Remove the chicken thighs from the pot, shred the meat, and discard the bones. Return the shredded chicken meat to the pot. Stir in the 2 tablespoons of fish sauce, and season with additional salt and pepper to taste.
⏱️ 10 min
- 9
Ladle the hot Arroz Caldo into individual serving bowls. Garnish each bowl generously with the crispy fried garlic, the remaining chopped scallion, sliced soft-boiled eggs, and the crispy chicken skin pieces. Serve immediately with lemon or calamansi wedges on the side for a squeeze of citrus.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz Caldo
For the Arroz Caldo
- 4 chicken thighs, skin-on
- 1 onion, chopped
- 3 scallions, chopped, divided for cooking and garnish
- 10 cloves garlic, minced, divided for frying and cooking
- 2 inch knob ginger, minced
- 2 tablespoons fish sauce
- to taste salt
- to taste pepper
- 5 cups chicken stock
- 3/4 cup glutinous rice, washed
- 1/2 cup white rice, washed
- as needed neutral oil
For Serving
- as needed lemon, or calamansi, cut into wedges
- 4 boiled egg, soft-boiled, halved or sliced
Instructions
- 1
Preheat your oven to 375°F. Carefully remove the skin from the 4 chicken thighs. Season the chicken thighs generously with salt and pepper. Place the removed chicken skins in a single layer on a lined sheet tray.
⏱️ 5 min•🌡️ 375 - 2
Bake the chicken skins in the preheated oven for 15-20 minutes, or until they are golden brown and crispy. Once crispy, remove from the oven and set aside to cool, then chop into small pieces for garnish.
⏱️ 20 min•🌡️ 375 - 3
In a small pan, heat about 1/4 cup of neutral oil over medium heat. Add a portion of the minced garlic (approximately 3-4 cloves worth) and sauté until it turns golden brown and crispy. Be careful not to burn it. Remove the fried garlic with a slotted spoon and set aside on a paper towel-lined plate to drain.
⏱️ 5 min - 4
In a large pot or Dutch oven, heat 1-2 tablespoons of neutral oil over medium-high heat. Sear the seasoned chicken thighs on both sides until deeply browned, about 3-4 minutes per side. Remove the seared chicken thighs from the pot and set them aside.
⏱️ 8 min - 5
In the same pot, reduce the heat to medium. Add the chopped onion, 2 of the chopped scallions (reserving 1 for garnish), the remaining minced garlic, and the minced ginger. Sauté for 5-7 minutes, stirring occasionally, until the aromatics are translucent and fragrant.
⏱️ 7 min - 6
Add the washed glutinous rice and white rice to the pot with the aromatics. Stir well and let the rice toast for 2-3 minutes, stirring occasionally, until slightly opaque.
⏱️ 3 min - 7
Return the seared chicken thighs to the pot. Pour in the 5 cups of chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
⏱️ 45 min - 8
After simmering, the rice should be tender and the porridge thickened. Remove the chicken thighs from the pot, shred the meat, and discard the bones. Return the shredded chicken meat to the pot. Stir in the 2 tablespoons of fish sauce, and season with additional salt and pepper to taste.
⏱️ 10 min - 9
Ladle the hot Arroz Caldo into individual serving bowls. Garnish each bowl generously with the crispy fried garlic, the remaining chopped scallion, sliced soft-boiled eggs, and the crispy chicken skin pieces. Serve immediately with lemon or calamansi wedges on the side for a squeeze of citrus.
⏱️ 5 min