Arroz Caldo

Arroz Caldo is a Filipino rice porridge dish that is typically made with chicken and rice cooked in a flavorful broth, seasoned with ginger, garlic, and onions. It is commonly served with hard-boiled eggs, chopped scallions, fried garlic, and calamansi (a type of citrus fruit).

Here's a recipe for Arroz Caldo that serves 4-6 people:

Ingredients:

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 cup uncooked white rice
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 inch ginger, peeled and grated
• 8 cups water or chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 hard-boiled eggs, sliced
• 3-4 scallions, chopped
• 2 tablespoons vegetable oil
• 1 lemon or calamansi, cut into wedges (optional)

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook, stirring occasionally, for 2-3 minutes until fragrant.
2. Add the chicken pieces and cook until browned on all sides.
3. Add the uncooked rice to the pot and stir to combine with the chicken and aromatics.
4. Pour in the water or chicken broth, fish sauce, salt, and black pepper. Bring to a boil, then reduce the heat to low and let simmer for 30-40 minutes or until the rice is fully cooked and the mixture has thickened to a porridge-like consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
5. Once the arroz caldo is cooked, ladle into individual bowls and top with sliced hard-boiled eggs and chopped scallions.
6. Serve hot with lemon or calamansi wedges on the side for squeezing over the arroz caldo.

Enjoy your comforting and delicious bowl of Arroz Caldo!