Arroz Caldo (Filipino Chicken and Rice Soup)
Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal.
:max_bytes(150000):strip_icc()/20210508-arroz-caldo-melissa-hom-Hero-seriouseats-6-dbc8058635c64ac0bd3eeadd8da5ddee.jpg)
- Prep time
- 20 min
- Cook time
- 1 hr 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup plus 3 tablespoons canola oil, divided
- 1/4 cup freshly minced garlic (about 12 medium cloves), divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (see note)
- 1 medium onion, thinly sliced
- 1 tablespoon freshly minced ginger
- 1 tablespoon Asian fish sauce
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 cup uncooked jasmine rice
- 6 cups homemade chicken stock or low-sodium broth
- 1 tablespoon calamansi, key lime, or lime juice (see note)
- Kosher salt
- 4 scallions, thinly sliced
- 2 hard-boiled eggs , cut into 1/4-inch slices (optional)
- 2 fresh limes or calamansi, quartered
Instructions
- 1
Place 1/2 cup oil and 2/3 of garlic in a small saucepan over medium heat. Cook, stirring occasionally, until garlic turns light golden brown. Transfer garlic to fine-mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.
- 2
In a large Dutch oven or soup pot, heat remaining 3 tablespoons oil over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until browned, about 6 minutes. Add onion and cook, stirring and scraping, until onion softens and releases its liquid, about 3 minutes. Stir in ginger and remaining garlic and cook until onion begins to brown, about 3 minutes. Stir in fish sauce and pepper and cook for 1 minute. Add rice and stir until well coated.
- 3
Stir in chicken stock, running spoon along bottom of Dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 30 minutes. Stir in lime or calamansi juice and season with salt and pepper to taste.
- 4
Ladle arroz caldo into bowls. Top with scallions, fried garlic, and egg slices, if using. Serve immediately with additional lime or calamansi wedges on the side.