If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is a thick chicken and rice porridge perfect for warming the bones on a chilly day. My parents always ate it on Christmas Eve in the Philippines. This dish thickens over time, so add a bit more water when reheating. —Jacqui MacKenzie
tablespoon canola oil, plus more for frying
1-inch piece of ginger root, peeled and finely chopped
small onion, chopped
cloves garlic, smashed, peeled, and minced, divided
1 to 1 1/2
pounds boneless, skinless chicken thighs, sliced
tablespoons fish sauce
cup short grain rice
cups chicken broth
Green onions, thinly sliced, as garnish
Fried garlic flakes, as garnish
- Heat canola oil in a large pot or Dutch oven over medium heat. Add the ginger, onion, and 3 cloves of garlic and cook until the onion is translucent, about 3 minutes.
- Add the chicken and cook until browned, about 5 minutes.
- Add the fish sauce and let simmer for a few minutes, then add rice and simmer a few minutes more, stirring often.
- Add the chicken broth and bring to a boil. Lower heat and let simmer, stirring frequently until the chicken and rice are cooked through, about 25 to 30 minutes.
- Meanwhile, make fried garlic flakes: Heat a few tablespoons of canola oil in a skillet over medium-high heat. Add the remaining 3 cloves of minced garlic and fry until a deep golden brown. Transfer the flakes to a paper towel and set aside.
- Serve arroz caldo with fried garlic flakes and green onions sprinkled on top.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup