Chicken and Rice Porridge

Name: Chicken and Rice Porridge (Arroz Caldo)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Filipino
Ingredients: ¼ cup (60 ml) olive oil; 2 lbs (900 g) chicken pieces (breast, thigh and drumsticks); 2 lbs (900 g) chicken pieces (breast, thigh and drumsticks); 2 lbs (900 g) chicken pieces (breast, thigh and drumsticks); 2 lbs (900 g) chicken pieces (breast, thigh and drumsticks); ½ cup (about 1½ oz/40 g) garlic cloves, peeled and crushed; 8 cloves (40 g) garlic, minced; ½ cup (50 g) thin ginger strips; 1½ cups (300 g) uncooked rice; 8 cups (2 liters) chicken stock; 3 tablespoons fish sauce; ¼ cup scallions, sliced into thin strips with a vegetable peeler, to garnish; ¼ cup scallions, sliced into thin strips with a vegetable peeler, to garnish; 6-8 small limes; Sliced fresh chilies (optional); 2 tablespoons soy sauce (optional)

Arroz Caldo

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

Filipino Homestyle Dishes

By Norma Olizon-Chikiamco

Published 2003

About

A rice porridge rich with the flavors of chicken broth and ginger, this dish is a favorite on cold, rainy nights.

Ingredients

¼ cup (60 ml) olive oil
2 lbs (900

Asia
Philippines
Breakfast
Gluten-free

Method

Heat 2 tablespoons of oil in a casserole. Add the chicken pieces and stir-fry until lightly browned, then remove with a slotted spoon and set aside.
In the same casserole, sauté half of the minced garlic until lightly browned. Remove the garlic from the casserole and set aside.
Pour in the remaining oil. Sauté the ginger and remaining garlic. Add the