🥣 Arroz Caldo

Soup · Main ingredient: Chicken · ⏱ 49 min · Serves 5 · ~₱275 · Best for: Breakfast, Dinner, Snack

Ingredients

• 0.5 kg 1/2 kg chicken (thighs and legs), cut into serving pieces
• 1 cup 1 cup glutinous rice (malagkit), rinsed
• 0.5 cup 1/2 cup regular rice, rinsed
• 3 tbsp 3 tbsp cooking oil
• 1 thumb 1 thumb-sized ginger, julienned (about 3 tbsp)
• 5 clove 5 cloves garlic, minced (plus extra for toasted garlic garnish)
• 1 pc 1 medium onion, chopped
• 3 tbsp 3 tbsp fish sauce (patis)
• 0.25 tsp 1/4 tsp ground black pepper
• 2 pc 2 hard-boiled eggs, sliced, for garnish
• 1 stalk Spring onions, chopped, for garnish
• 0.25 cup 1/4 cup toasted garlic bits, for garnish
• 1 pc Calamansi, for serving
• 1 tsp Safflower/atsuete (annatto) powder, 1 tsp, optional for color

Instructions

1. Heat oil in a large pot over medium heat. Sauté ginger until fragrant and slightly crisp, about 2 minutes.
2. Add garlic and onion; sauté until softened and golden.
3. Add chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
4. Season chicken with fish sauce and stir to coat.
5. Add the rinsed glutinous rice and regular rice, stirring to coat with the oil and aromatics.
6. Pour in the chicken broth and atsuete powder if using; bring to a boil, then lower heat to a simmer.
7. Simmer uncovered, stirring occasionally to prevent sticking, for 30-40 minutes until rice is fully cooked and porridge is thick and creamy. Add more broth or water if it becomes too thick.
8. Season with ground black pepper and additional fish sauce to taste.
9. Ladle into bowls and top with sliced hard-boiled egg, chopped spring onions, and toasted garlic bits.
10. Serve hot with calamansi and extra fish sauce on the side.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.