Chicken Arroz Caldo Recipe

Origin of the Dish Chicken Arroz Caldo

Chicken Arroz Caldo is a dish of Chinese origin. It is a Filipino rice porridge variation heavily infused with ginger and scallions. It is typically garnished with black pepper and hard-boiled egg. Although it's of Chinese origin, the name Arroz Caldo got its name from Spanish words because of some pronunciation issues, the arroz which means rice and caldo which means broth. Arroz Caldo is a type of lugaw (porridge) which typically uses glutinous rice (malagkit) but can also be cooked with regular rice with excess water. The chicken pieces are sautéed with ginger, onion and garlic. When it turns light brown, the glutinous rice is added and mixed thoroughly, then excess water is added. It is continuously stirred and then simmered for few minutes until cooked.

When is Arroz Caldo Typlically Served?

Arroz Caldo is considered as a comfort food by Filipinos, and is typically eaten for breakfast, or snacks, during cold months, rainy season or even by sick people or bedridden. It is eaten served and eaten hot since it thickens when left to cool. No worries for leftovers since it can be reheated, you just add a little bit of water and season with salt to match the taste.

Kitchen Utensils You Need

Here are what you need to prepare and cook arroz caldo at home:

• Chopping board
• Cutting knife
• Bowls
• Cooking pan
• Ladle
• Serving bowl

Chicken Arroz Caldo’s Primary Ingredients – Glutinous Rice, Chicken, and Ginger

Chicken Arroz Caldo is primarily made with glutinous rice, chicken and ginger. These are the three main ingredients that should not be missing if you’re cooking this dish. If you want to nix the chicken, then you can simply make arroz caldo which is primarily made with glutinous rice and some spices like ginger, spring onions, among others.

Glutinous rice is a type of rice which is mostly cultivated in Asian countries. It is now exported worldwide and is very available at your nearest stores. It is also called “sticky rice” because its consistency becomes thick or sticky when cooked. In Asian countries, they usually use glutinous rice to make delicacies and snacks. It is sometimes ground to make flour used in making delicacies such as palitaw, bibingka and more.

Another important ingredient of this porridge recipe is the ginger. It is the one which brings good aroma in your arroz caldo. It is a flowering plant and it’s the roots that are used in dishes as spice. It is available at the common stores nearby your place. In terms of its benefits, we’ve got a lot on the list. ginger is loaded with antioxidants, which prevents stress and damage to your body’s DNA. It may also help your body fight chronic diseases like high blood pressure, heart diseases and problems of the lungs. And it promotes healthy aging.

Interesting Facts

• Rice is the oldest known food that is still widely consumed in the present. Archaeologist can date its consumption back to 5000 BC.
• Rice is grown in every continent except Antarctica.
• Room temperature cooked rice spoils easily, so to avoid that, you can store rice in the fridge instead which may last for up to a week.

Tips and Tricks

• When you have cool leftovers of arroz caldo, you can transfer it in a sealed container and put in a fridge for a few days.
• As for reheating arroz caldo, you may use a pot. Just add a little bit of water (since it tends to get sticky when cold). Be sure to stir it regularly to keep from burning.
• In cooking arroz caldo the proportion of rice and water should be 1 is to 1 ½ .

Regardless of where you’re from. I believe most of us can agree on how comforting a bowl of chicken soup added with rice. It is given to us by our parents and mostly recommended by our grannies when we are sick because of its tasty and flavorful chicken made extra delicious with spices like ginger. It is also perfect for midday snack or light meal.