Arroz Caldo As Made By Janna Recipe By Tasty Recipes

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ARROZ CALDO



Arroz Caldo image

Arroz caldo is a kind of porridge that is served hot.

Provided by Ako Si Kix

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 7

Number Of Ingredients 13

¼ cup vegetable oil, divided
1 tablespoon vegetable oil
3 tablespoons minced garlic
1 cup uncooked glutinous white rice
1 cup uncooked jasmine rice
3 tablespoons chopped red onion
2 tablespoons julienned fresh ginger root
1 pound skinless, boneless chicken breast halves, sliced
salt and pepper to taste
6 ⅓ cups chicken stock
¼ cup fish sauce
5 hard-cooked eggs, chopped
3 tablespoons chopped green onion

Steps:

  • Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
  • Wash glutinous rice and jasmine rice in a bowl; rinse with water.
  • Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
  • Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

Nutrition Facts : Calories 430 calories, Carbohydrate 47.2 g, Cholesterol 189 mg, Fat 15.8 g, Fiber 1.4 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 1347.5 mg, Sugar 1.5 g

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)



Chicken Arroz Caldo (Chicken Rice Porridge) image

This is a soupy dish that is served mainly for a snack.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 50m

Yield 5

Number Of Ingredients 12

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
5 ¼ cups chicken broth
1 cup glutinous sweet rice
salt and pepper to taste
1 green onion, chopped
1 lemon, sliced
1 teaspoon fish sauce for sprinkling, if desired

Steps:

  • Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
  • Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 24.6 g, Cholesterol 42.1 mg, Fat 14.9 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 3.2 g, Sodium 1586.1 mg, Sugar 3.5 g

ARROZ CALDO



Arroz Caldo image

This aromatic Filipino-style rice porridge gets much of its flavor from ginger and fried garlic. Saffron, a Spanish influence on Filipino cooking, adds a golden hue. If you can find calamansi -- tart, fragrant Filipino citrus -- substitute them for the limes.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons canola oil
4 cloves garlic, minced
6 bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 small onion, minced
One 1-inch piece of ginger, minced
3/4 cup jasmine rice
4 cups low-sodium chicken broth
Pinch of saffron, plus saffron threads saved for garnish
1 bay leaf, torn
2 tablespoons fish sauce, plus more for serving
Juice of 1 lime, plus 1 lime cut into wedges, for serving
1/3 cup thinly sliced scallion greens

Steps:

  • Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
  • Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
  • Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.

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