food (food) | arroz caldo

Arroz caldo is a humble Filipino dish that requires minimal ingredients. Traditionally served during on Christmas Eve (aka Noche Buena), this is my "chicken noodle soup".   Think of it as a Filipino version of risotto with a chicken broth base.  When I'm sick or not feeling well, I crave arroz caldo because not only is it tasty, but stomach friendly even when you're trying to battle the worst flu. If that's not much of a selling point, there's chopped ginger in the ingredients which is a remedy for stomach queasiness.

Here's what you'll need:

• 1 cup of cooked chicken (chopped or shredded)
• 1 1/2 cups of white jasmine rice
• 2 tbsp of chopped fresh ginger
• 4 cups of chicken broth
• 1 chopped white onion
• 4 tbsp of chopped garlic (2 tbsp for meal and remaining 2 tbsp for garlic chips as garnish - optional)
• 2 stalks of chopped green onion
• Salt
• Juice from 1 fresh lemon
• 4 tbsp of vegetable oil

Directions:

1. In a medium sized pot heat 2 tbsp of oil on medium - high heat.  
2. Add ginger, onion and 2 tbsp of garlic.  Add salt to taste and saute until vegetables are tender.
3. Add rice into pot and coat evenly with ginger, onion, garlic mixture.
4. Add chicken and chicken broth.  Bring to a boil.  Once it starts boiling, cover and simmer heat on low - medium heat for about 20 minutes.
5. While rice is cooking heat the remaining 2 tbsp in a small pan in medium - high heat.
6. Add remaining 2 tbsp of chopped garlic and fry until golden brown.
7. Once the arroz caldo is done cooking serve in bowl and garnish with garlic chips, green onion and a squeeze of fresh lemon juice (all optional).

Enjoy!