Arroz caldo is a humble Filipino dish that requires minimal ingredients. Traditionally served during on Christmas Eve (aka Noche Buena), this is my "chicken noodle soup". Think of it as a Filipino version of risotto with a chicken broth base. When I'm sick or not feeling well, I crave arroz caldo because not only is it tasty, but stomach friendly even when you're trying to battle the worst flu. If that's not much of a selling point, there's chopped ginger in the ingredients which is a remedy for stomach queasiness.
Here's what you'll need:
- 1 cup of cooked chicken (chopped or shredded)
- 1 1/2 cups of white jasmine rice
- 2 tbsp of chopped fresh ginger
- 4 cups of chicken broth
- 1 chopped white onion
- 4 tbsp of chopped garlic (2 tbsp for meal and remaining 2 tbsp for garlic chips as garnish - optional)
- 2 stalks of chopped green onion
- Juice from 1 fresh lemon
- 4 tbsp of vegetable oil
- In a medium sized pot heat 2 tbsp of oil on medium - high heat.
- Add ginger, onion and 2 tbsp of garlic. Add salt to taste and saute until vegetables are tender.
- Add rice into pot and coat evenly with ginger, onion, garlic mixture.
- Add chicken and chicken broth. Bring to a boil. Once it starts boiling, cover and simmer heat on low - medium heat for about 20 minutes.
- While rice is cooking heat the remaining 2 tbsp in a small pan in medium - high heat.
- Add remaining 2 tbsp of chopped garlic and fry until golden brown.
- Once the arroz caldo is done cooking serve in bowl and garnish with garlic chips, green onion and a squeeze of fresh lemon juice (all optional).