Filipino Arroz Caldo

Filipino Arroz Caldo Recipe
Photo: Marcus Nilsson; Styling: Angharad Bailey
Whiffs of ginger, shallot, and saffron perfume this comforting porridge. True, saffron is the world's most expensive spice, but if you buy in small envelopes, it only costs about $2.50. Heat-seekers can dot the porridge with Sriracha, or for milder spice, drizzle with sweet chile sauce.

Yield:

Serves 6

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 385
Fat 15.4 g
Satfat 4.2 g
Monofat 6.3 g
Polyfat 3.4 g
Protein 24.8 g
Carbohydrate 29.9 g
Fiber 2 g
Cholesterol 260 mg
Iron 3.1 mg
Sodium 661 mg
Calcium 72 mg

Ingredients

Broth:
4 cups fat-free, lower-sodium chicken broth
2 cups water
1 cup cilantro stems (from 1 bunch)
3 (1 1/2-inch) lime rind strips
2 garlic cloves, crushed
1 1/2 pounds bone-in, skin-on chicken breast halves (about 2 large)
1 1/2 ounces (1/4-inch-thick) sliced ginger
1 small white onion, coarsely chopped
1 small carrot, coarsely chopped
Porridge:
1 tablespoon dark sesame oil
1 medium white onion, vertically sliced
1 cup long-grain white rice
1 1/2 tablespoons minced peeled fresh ginger
1/8 teaspoon crushed saffron threads
6 garlic cloves, minced
2 tablespoons cream sherry
1 1/2 tablespoons fish sauce
3/4 cup fresh cilantro leaves
3/4 cup sliced green onions
6 large hard-cooked eggs, halved

Preparation

1. To prepare broth, combine first 9 ingredients in a large Dutch oven. Bring to a boil. Reduce heat to low; simmer 20 minutes or until chicken is just cooked through, skimming off and discarding foam as needed. Strain broth through a fine sieve to yield 5 cups (add additional water as needed to measure 5 cups), and discard solids. Remove chicken meat from bones; shred meat. Discard skin and bones.

2. To prepare porridge, heat oil in a large saucepan over medium heat; swirl to coat. Add sliced white onion; cook 5 minutes or until softened, stirring occasionally. Add rice and next 3 ingredients (through 6 garlic cloves); cook 30 seconds, stirring constantly. Add 5 cups broth and sherry; bring to a boil. Cover and cook 35 minutes or until thick and rice begins to break down, stirring occasionally. (Mixture should be the consistency of rice pudding). Stir in chicken and fish sauce; cook for 2 minutes or until thoroughly heated. Spoon about 1 cup porridge into each of 6 bowls. Top each serving with 2 tablespoons cilantro, 2 tablespoons green onions, and 2 egg halves.

Note:

Jeanne Kelley,

September 2012
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