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Filipino Arroz Caldo

Photo: Marcus Nilsson; Styling: Angharad Bailey
Hands-on time 40 mins
Total time 1 hr, 30 mins
Yield Serves 6
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.

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

Nutrition 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

How to Make It

  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.