Arroz Caldo (Pinoy Chicken Porridge) Recipe
A go-to breakfast or snack to many Filipinos especially during the rainy days.
Servings: 6
Calories: 461kcal
Equipment
- Cooking Pot
Ingredients
Main Ingredients
- 1 cup rice or glutinous rice, uncooked
- 1 kg (2.2 lbs) chicken, cut into serving pieces
- 1 pc medium-sized onion, chopped
- 4 cloves garlic, minced
- 1 knob ginger, cut into thin strips
- 2 tbsp fish sauce
- 6 cups chicken broth, or water
- 2 tbsp cooking oil
- salt and pepper, to taste
Topping Ingredients (Optional)
- 1 pc green onion, chopped
- 1 pc lemon or 4 pcs calamansi
- 3 pcs eggs, hard-boiled
- 2 tsp chopped fried garlic
Instructions
- In a cooking pot, pour-in and heat cooking oil over medium heat.
- Add-in the chopped onion, minced garlic, and chopped ginger. Saute until soft and aromatic.
- Add-in the chicken. Cook for 5 minutes or until golden brown.
- Add-in the fish sauce, and chicken broth, and uncooked rice. Bring to a boil.
- Cover the pot and let it simmer while stirring occasionally. Cook for 20 to 30 minutes.
- Season with salt and pepper, and garnish with chopped green onions, squeezed lemon, hard-boiled eggs, and chopped fried garlic.
- Transfer to a serving plate or serving bowl. Serve and enjoy!
Notes
Don't forget to check out more information like cooking tips, suggestions, and notes on the sections above in case you jumped to this recipe.
Nutrition
Nutrition Facts
Arroz Caldo (Pinoy Chicken Porridge) Recipe
Amount Per Serving
Calories 461
Calories from Fat 102
% Daily Value*
Fat 11.3g17%
Saturated Fat 2.6g16%
Cholesterol 128mg43%
Sodium 1335mg58%
Potassium 630mg18%
Carbohydrates 29.4g10%
Fiber 1.1g5%
Sugar 1.8g2%
Protein 56.1g112%
Calcium 52mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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