Super Easy Arroz Caldo: Filipino Chicken Congee
By Tiffy Cooks
When it's chilly outside there's nothing better than this big bowl of Arroz Caldo, or Filipino Chicken Congee. This porridge is savory, creamy, and rich from the slow simmering of concentrated chicken, ginger, and onion flavor, but has the perfect tang from a slice of lemon. It's the ultimate healing comfort food - a great breakfast, lunch, and dinner on a sick day or during cold winter nights. The best part? This Arroz Caldo recipe is actually really easy to make at home.
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper
- 1 tablespoon oil
- 1 medium onion finely chopped
- 4-6 cloves garlic minced
- 1 inch ginger peeled and julienned
- 1.5 cup uncooked rice
- 6 cups chicken stock
- 1 tablespoon fish sauce or to taste
- 3 stalks green onion finely chopped (for garnish)
- 1 lemon slice per serving, for garnish
Instructions
- Season chicken thighs with salt and pepper.
- In a pot, heat up some oil on medium-high, and pan fry your chicken for 3-4 minutes on each side. Set aside.
- In the same pot, sauté chopped onion, garlic, and ginger for 2 to 3 minutes or until fragrant.
- Add in the rice and mix well with the other ingredients so it soaks up all the delicious chicken flavors.
- Pour in chicken stock, add the chicken thighs back in the pot, and season with fish sauce.
- Simmer on medium-low heat for 30 minutes, or until thick and creamy.
- Serve with a boiled egg and a slice of lemon.
Nutrition
Calories: 685kcalCarbohydrates: 74gProtein: 33gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 122mgSodium: 1543mgPotassium: 801mgFiber: 2gSugar: 7gVitamin A: 196IUVitamin C: 5mgCalcium: 65mgIron: 2mg
