Filipino Arroz Caldo - Soup Slurp Season
BY: CHERILEIGH CO
Instead of the conventional chicken noodle soup, why not try something new and exciting? Switch it up with a little saffron chicken rice soup!
As soon as the temperature dips into a chilly autumn breeze, my mom and grandmother always whip up a batch of chicken arroz caldo. Similar to the Chinese congee, it’s a Filipino rice soup dish that will wholeheartedly warm your soul. My favourite part is squeezing fresh lemon into the steamy bowl of goodness.
Last winter, I made this recipe with my grandma and she spiced it up by doing half quinoa and half rice. It added a new texture that I’ve never experienced before. She’s always experimenting and trying to make food a little more healthier.
For vegetarians, you can use tofu as the protein and replace the broth with a vegetable one. Then, opt out the fish sauce for soy sauce.
This is classic Filipino comfort food at its finest. There are many variations on what toppings go on a chicken arroz caldo. Personally, It’s the perfect pick-me-up during a rainy fall day or if you’re feeling a little under the weather. I hope you nuzzle up to this rice soup dish and enjoy its bold, citrus flavours.
Grandma Co modified this Filipino classic by substituting half the rice with healthier quinoa. Although Arroz Caldo uses a Spanish name, it was introduced by Chinese-Filipino migrants with their congee recipe.
Photo: Cherileigh Co
Ingredients:
1 cup jasmine rice
1 cup quinoa
3-4lb. Chicken thighs
1 red onion, diced
2 garlic cloves, crushed
4 cups of chicken broth
3 cups of water
1 tablespoon fish sauce
1 tablespoon olive oil
1 piece of ginger, grated
1 tablespoon saffron
1 lemon sliced (for garnish)
1 green onion, chopped (for garnish)
3-4 hard boiled eggs (optional)
Salt and pepper (to taste)
Steps:
Trim the unwanted fat of your chicken thighs, and wash well. Keep the bone in, because we want all the flavour, oh yeah!
Heat your olive oil in a pot over medium high heat. Slice and dice up your onions thinly. Then, toss them in a pot with your crushed garlic for two minutes.
Sizzle up your chicken thighs and cook it through on all sides until it’s lightly browned.
Now, add the grated ginger, quinoa and rice. Stir it around so the grains are coated in the chicken juices for about 3 to 4 minutes.
Once the rice/quinoa blend is soaked, pour the chicken broth and 2 cups of water. Stir everything well and bring it to a boil for 25 to 30 minutes.
As the arroz caldo thickens, put in the remaining cup of water.
Season it with the saffron, then salt and pepper to taste.
Ladle into a bowl. Squeeze a wedge of lemon. Then, top it off with green onions and drops of extra fish sauce.
Feel the warmth run through your soul and share it with the ones you cherish most.