Arroz caldo is a comforting and flavorsome Filipino rice and chicken soup served mainly as a snack but can be enjoyed any time of the day.
Prep Time:20mins
Cook Time:20mins
Servings:5
Ingredients
1/2x1x2x
Original recipe (1X) yields 5 servings
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 (2 inch) piece fresh ginger, peeled and thinly sliced
- 2 ¼ pounds chicken wings, split and tips discarded
- 1 tablespoon fish sauce (Optional)
- 5 ¼ cups chicken broth
- 1 cup glutinous sweet rice
- salt and pepper to taste
- 1 green onion, chopped
- 1 lemon, sliced (Optional)
- 1 teaspoon fish sauce for sprinkling, if desired (Optional)
Directions
Step 1
Gather all ingredients.
Step 2
Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.
Step 3
Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
Step 4
Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.
Step 5
Season with salt and pepper. Portion soup into bowls and garnish with green onion.
Step 6
Serve with lemon slices and additional fish sauce, if desired.
Storage
Store your leftover arroz caldo in an airtight container in the refrigerator for up to three days. Store the garnishes separately for the best results. Reheat thoroughly on the stove or in the microwave, then add the garnishes just before serving.
Nutrition Facts (per serving)
| 294 | Calories |
| 15g | Fat |
| 25g | Carbs |
| 16g | Protein |