Name: Arroz Caldo (Filipino Chicken and Rice Soup)
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Filipino
Ingredients: 1/2 cup plus 3 tablespoons canola oil, divided; 1/4 cup freshly minced garlic (about 12 medium cloves), divided; 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (see note); 1 medium onion, thinly sliced; 1 tablespoon freshly minced ginger; 1 tablespoon Asian fish sauce; 1 teaspoon freshly ground black pepper, plus more to taste; 1 cup uncooked jasmine rice; 6 cups homemade chicken stock or low-sodium broth; 1 tablespoon calamansi, key lime, or lime juice (see note); Kosher salt; 4 scallions, thinly sliced; 2 hard-boiled eggs , cut into 1/4-inch slices (optional); 2 fresh limes or calamansi, quartered

Arroz Caldo (Filipino Chicken and Rice Soup)

Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal.

1 hr 5 min total 1 hr 5 min cook 4 497 cal

Instructions

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1 Place 1/2 cup oil and 2/3 of garlic in a small saucepan over medium heat. Cook, stirring occasionally, until garlic turns light golden brown. Transfer garlic to fine-mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.
2 In a large Dutch oven or soup pot, heat remaining 3 tablespoons oil over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until browned, about 6 minutes. Add onion and cook, stirring and scraping, until onion softens and releases its liquid, about 3 minutes. Stir in ginger and remaining garlic and cook until onion begins to brown, about 3 minutes. Stir in fish sauce and pepper and cook for 1 minute. Add rice and stir until well coated.
3 Stir in chicken stock, running spoon along bottom of Dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 30 minutes. Stir in lime or calamansi juice and season with salt and pepper to taste.
4 Ladle arroz caldo into bowls. Top with scallions, fried garlic, and egg slices, if using. Serve immediately with additional lime or calamansi wedges on the side.