Chicken Arroz Caldo
Chicken Arroz Caldo is one of my childhood favorite dishes. It’s very comforting and deliciously satisfying. My version of this soup is simple. I used rotisserie chicken and store-bought chicken broth. This is one of those easy dinners during busy weeknights.
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what is Chicken Arroz Caldo
Arroz means rice, and caldo means some kind of broth. It’s a Filipino dish similar to Vietnamese Congee but more robust flavor. The ingredient that makes this dish stand out is the fresh minced ginger. Sauteing garlic, ginger, and onion renders so much flavor and makes the rest of the ingredients perfectly marry together. It’s not usual to add potatoes. However, it gives creaminess to the soup and is very helpful if you want to stretch your meal. Traditionally, my grandma would make her chicken broth using a whole chicken and adding lots of spices. This process takes hours to prepare. I simplified it and used store-bought broth and rotisserie chicken. I salute you if you’re up for the challenge of making everything from scratch.
Crispy garlic and chili oil are great condiments to serve this dish. Here’s my Fried Tofu and Cabbage recipe which I made the chili oil to add to the sauce. Adding safflower at the end of cooking also gives this dish a slightly nutty flavor. Also adds nice bright streaks of red color.
Ingredients and substitutions
FOR THE SOUP
- Oil is heated to help release the flavor or the aromatics.
- The aromatics. Onion, garlic, and ginger are the key ingredients when it comes to flavoring your dish.
- The 21 Seasoning Salute is a blend a smooth blend of different spices. I used the Trader Joe’s brand.
- Red chili pepper flakes are added for a little bit of heat.
- Yellow or red potatoes are what I used. I find that they’re creamier and cook faster than a Russet potato.
- Less sodium soy sauce is what I use. It’s a lot easier to control the salt if I used less sodium, I just add more if it needs more salt.
- Oyster sauce has an umami flavor that immensely flavors this dish.
- Fish sauce is a condiment that also has an umami flavor but a very distinctive smell.
- I like using medium-grain Jasmine rice.
- Shredded rotisserie makes life a bit easier.
- Less sodium store-bought chicken broth is always the one I use.
- Add the green onions and safflower at end of cooking.
TOPPINGS
- Boiled eggs, chili oil, and crispy garlic. Yum!
SUBSTITUTIONS
- Rice is the key component of this dish, and if you’re not a big fan of white rice you can use brown rice. Add more broth if using brown rice.
- If you’re thinking of using a different type of meat, you can use turkey or pork tenderloin.
- I love using fresh herbs, and if you don’t like safflower you can just garnish it with cilantro. Another way to flavor this rice soup is by using dried thyme or tarragon.
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how to make Chicken Arroz Caldo
- Start sauteing the aromatics. Heat a pot with oil, and saute the onion until tender or translucent. Continue sauteing then add garlic, and ginger, season with salt, 21 Seasoning Salute, red chili pepper flakes, and constantly stir until aromatic.
- Cook the potatoes. Add them to the pot and cook for 5 minutes or until slightly browned before adding the rest of the ingredients.
- For the seasonings. Flavor it with soy sauce, oyster sauce, and fish sauce, and stir to combine.
- Then add the rice and the chicken continue stirring, pour the broth, stir again, cover, lower the heat, and simmer until the potatoes and rice are tender.
- At the end of cooking add the green onions and safflower.
- Ready to plate. Squeeze lemon or lime, drizzle chili oil, sprinkle some crispy garlic and add boiled eggs on top.
watch how to make Chicken Arroz Caldo
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Chicken Arroz Caldo
Equipment
- Wide soup pot
- Bowls
- Spatula
- knife
- cutting board
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 teaspoon sea salt
- 2 teaspoons 21 Seasoning Salute
- 1/4 teaspoon red chili pepper flakes
- 2 small yellow potatoes, peeled, diced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 cup rice
- 2 cups shredded rotisserie chicken
- 6 cups chicken broth
- 2 stalks green onions, sliced
- 1 tablespoon dried safflower
FOR THE TOPPINGS
- 1 tablespoon chili oil
- 1 teaspoon crispy garlic
- 4 boiled eggs
Instructions
- Heat a wide soup pot with oil. Saute the onion until tender. Continue sauteing and add garlic, ginger, sea salt, 21 Seasoning Salute, and red chili pepper flakes. Constantly stir until aromatic.
- Add the potatoes, and cook until slightly brown about 2-3 minutes. Season with soy sauce, oyster sauce, fish sauce, rice, and chicken, and stir to combine. Pour the chicken broth, stir, cover, lower the heat, and simmer until the rice is cooked.
- Sprinkle dried safflower and green onions, and continue stirring until combined.
FOR THE TOPPINGS
- Drizzle chili oil and sprinkle crispy garlic on top. Add boil eggs as well
Notes
frequently ask questions
WHAT TO EAT WITH IT
- Although, this dish can be considered a complete meal. You can always eat it with salad on the side or steamed veggies.
HOW TO STORE
- If for some reason you made more than what you needed, you can place it in an individual container and freeze it for up to 3 weeks.
FOR VEGETARIANS
- You can skip the meat and just add potatoes or any hardy veggies.
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better.
Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do and naturally enhance the flavor of our food and enjoy home-cooked meals.