This must be one of the Filipinos top comfort foods and to me a cherished childhood dish. Arroz caldo I belive to be the Filipino equivalent to chicken noodle soup, when ever I was feeling a bit under the weather my dad would make this for me.
Arroz caldo is a spanish interpretation of the chinese congee
, a rice porridge made with broth. Directly translated arroz caldo means rice broth.
My father used to make this with homemade chicken stock and a lot of ginger.
For 4 servings you need
1/2 onion, finely chopped
5 cm long fresh ginger, grated
2 cloves crushed garlic
2 tablespoons olive oil.
1.5 L chicken stock
2.5 dl paella rice
Cooked meat of one chicken.
1 spring onion
crispy crushed garlic
Salt and pepper to taste
A little chili if you want an extra kick.
Saute the onion until it becomes shiny with a little olive oil in a pan, add garlic and grated ginger and fry a bit more, then add chicken stock and bring to a boil.
I used an immersion blender to crush everything to smooth soup, but you do not have to if you don’t want to.
Next step is to add the rice and bring boil, when boiling lover the heat to medium to low and let the porridge simmer untill the rice is cooked. At the end add the cooked chicken and let it simmer some more until the chicken meat is warmed through.
Serve the in bowls and garnish with chopped spring onions, crispy garlic bits and chili.
My dad used to put in a few strands of saffron, but since I did not have any this time I just skipped it.