Arroz Caldo! The epitome of chicken and rice soup! At least I believe it to be.
When I was younger, my aunts would make this delightful soup during the New Years or whenever I would get sick. It was such a treat! My mouth waters reminiscing the last time it was cooked for me.
It is …
Even more so, it has deep roots within the Filipino culture, having Spanish influence and Chinese inspiration.
“Arroz Caldo is actually a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronised Chinese restaurants in the Philippines.” A more detailed history of it’s origins can be found here.
Most importantly, this comforting dish always reminds me of home and family. <3
So for New Years, I decided to cook it for my daughter and husband, which by the way he cooked some yummy black eyed peas to go along with it! In turn with our dishes combined, side by side, only exemplified their flavors!
Therefore, I share it with you. Enjoy! 😀
(This soup can be made vegetarian, by substituting the meat with shiitake mushrooms. This actually was my first time cooking it with chicken!)
Makes 6 servings
- 2 Tbsp of olive oil
- 1 large onion, chopped
- 4 pieces of garlic, chopped
- 1 (2 inch) fresh ginger, peeled and chopped
- 2 lbs of boneless chicken thighs
- 3 Tbsp of fish sauce
- 6 cups of water
- 1 1/2 cups of glutinous sweet rice
- salt and pepper to taste
- 1 green onion, chopped
- 1 lemon/lime, sliced (optional)
1. Heat the olive oil in a large pot over medium heat. Then cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Stir the fish sauce into the pot and cook another 2 minutes.
2. Add the chicken thighs, cook and stir together for 2 minute.
3. Pour water into the pot and add rice. Then stir.
5. Once rice is cooked and is porridge consistency, it’s done! Season with salt and pepper. Garnish with the green onions, and serve with lemon slices if desired.