ChamoritaMomma’s Arroz Caldo

Mmmm, ARROZ CALDO! That rainy day, wintery day, ANY day, comfort food!  Similar to Congee, it’s filled with soft toasted rice, chicken, bits of ginger, and so full of flavor.  It’s so yummy good, with all it’s garnishments,  you can’t have just one bowl…..

 

Serving suggestion.....

Serving suggestion…..

 

BROTH:
1 whole Onion, chopped into chunks
2 Carrots, peeled and halved
2 stalks Celery, cleaned and halved
4 – 6 garlic cloves, crushed
1 – 2 Tbsp. Chicken base
1/2 tsp. Salt, do not add anymore than this!
1/2 tsp. Black pepper
1/2 tsp. Accent
12 Cups water
5 – 6 Chicken thighs, bone in; washed and skins removed (reserve for making into Chicharron)

ARROZ CALDO:
4 Tbsp. Vegetable oil
1 (3-in. piece) Ginger root, peeled and julienned
1 bunch Green onions, thinly sliced
6 – 8 Garlic cloves, finely minced (4 Tbsp. will be fried for garnish)
5 Tbsp. Fish sauce
1 – 1 1/4 cups MEDIUM grain Rice
10 cups Chicken broth, from boiling thighs earlier
1/2 – 1 tsp. Black pepper
1 tsp. Accent seasoning

GARNISHMENT:
Hard boiled eggs, wedged
Green onions, thinly sliced
Fried Garlic, homemade or store bought
Crushed Pepper flakes
Lemon, sliced into wedges
Crushed chicharron, optional

 

Let’s start by making some broth:  Combine everything in the BROTH ingredients list into a large stock pot.

Combine everything into a large stock pot....

Combine everything into a large stock pot….

 

 

 

 

 

 

 

 

 

 

 

 

Add the 12 cups of water along with the Chicken base…..

 

This is the chicken base I use often.  I like it better than bouillon cubes....

This is the chicken base I use often. I like it better than bouillon cubes….

.arroz8

 

 

 

 

 

 

 

 

 

 

 

Add the seasonings, Black pepper, Salt, and Accent seasoning.

Add the black pepper, salt, and Accent

Add the black pepper

arroz10

 

 

 

 

 

 

 

 

 

 

 

Allow this to come to a full boil on high heat, cover with lid, reduce heat to medium low and simmer for about 2 hours.  Skim off fat throughout cooking time….

Allow the broth to come to a boil....

Allow the broth to come to a boil….

 

 

 

 

 

 

 

 

 

 

 

 

While the broth is cooking away, let’s continue preparing the other parts of the recipe.  This next step is actually OPTIONAL and does not need to be done.  Toasting the rice, it will take the dish to a whole different level if you do though.  In a dry fry pan, add the rice in increments.  Toss lightly and allow the rice kernels to toast until somewhat golden or lightly browned.  Set aside.

Rice is nicely golden and toasted.....

Rice is nicely golden and toasted…..

 

 

 

 

 

 

 

 

 

 

 

 

Let’s make the fried garlic and Chicken Chicharron garnish:

In a frypan, heat 1 tbsp. vegetable oil.  Add 4 Tbsp. of the minced garlic and stir until browned and crisp; stirring constantly to make sure NOT to burn the garlic.  Set aside, this will be used for garnish later…..

Minced garlic fried until golden....

This is 4 Tbsp. of the minced garlic,  fried until golden….

 

 

 

 

 

 

 

 

 

 

 

 

 

To make the Chicken Chicharron for garnish, this is optional as well; after frying the garlic pieces, removed and set aside.  Add 1 Tbsp. oil to the same pan and fry the chicken skins that were reserved from the thighs used in making the broth.  Fry these until they are crisp on both sides.  Allow to cool completely and chopped roughly, set aside.  This will be used for garnish later.

Chicken thigh skins, fried until golden and crisp....

Chicken thigh skins, fried until golden and crisp….

 

Chop coarsely, set aside....

Chop coarsely, set aside….

 

 

Once the broth is cooked and cooled.  Strain and remove the chicken and vegetables.  Set the chicken aside until it’s cooled off enough to shred.  Shred the chicken and set aside.  NOW, let’s prepare the make the ARROZ CALDO:   On medium high heat, start by adding the 2 Tbsp. oil to a large stock pot.  Add the julienned ginger pieces, 2 Tbsp. garlic, and the onions.  Stir and cook this for about 2-3 minutes.

arroz16

 

 

 

 

 

 

 

 

 

 

Add the shredded chicken and the fish sauce.  Stir to combine well and allow to cook for another 2-3 minutes.

arroz18

 

 

 

 

 

 

 

 

 

 

Add the toasted rice and 10 cups broth.  You should have a couple of cups of broth reserved.  Keep this for later use.

arroz21

 

 

 

 

 

 

 

 

 

 

Bring this to a boil.  Stir then reduce heat to medium or medium low; making sure to stir in between cooking time.  Cover the pot with it’s lid.  Allow this to cook, until rice has cooked down and turned really soft. MAKE SURE TO STIR OFTEN.

arroz22

 

 

 

 

 

 

 

 

 

 

Prepare all of your garnishments:

Fried garlic

Fried garlic

Chicken Chicharron

Chicken Chicharron

Thinly sliced Green onions...

Thinly sliced Green onions…

Lemon slices, typically Calamansi lemons are used.

Lemon slices, typically Calamansi lemons are used.

Pepper flakes, optional

Pepper flakes, optional

 

 

 

 

 

 

 

 

Once the Caldo is done and the rice is soft and the broth has thickened, taste for seasonings and make the adjustments accordingly.  Now you’re ready to assemble your individual dishes.  Serve this up in bowls, add the garnishments of your choice.

NOTE:  The Arroz Caldo, after sitting for a few hours or even overnight in the fridge, may thicken up and the “broth” may have been soaked up by the rice,  this is still delicious as is, but if you’re like me; I prefer a much runnier Arroz Caldo.  I usually add the reserved broth to the caldo OR even plain water and reheat it, just until it’s warmed through.  I may add some more fish sauce to this, but it’s all in your taste.  Serve as normal…..

Arroz Caldo the next day, the rice has soaked up most of the broth.

Arroz Caldo the next day, the rice has soaked up most of the broth.

Arroz Caldo, the following morning, after I added more broth, serve as normal.

Arroz Caldo, the following morning, after I added more broth, serve as normal.

 

2 thoughts on “ChamoritaMomma’s Arroz Caldo

  1. Hi, I love how you illustrate the step by step photos/instructions on your website. It tells us what to expect when mixing these ingredients. Thank you for allowing me ( I’m sure others appreciate this as well), to see the process.

    Wanted to ask if you happen to have the recipe for Fried Sweet Potato Doughnuts, almost like the Fried Banana Doughnut. Hope you have that recipe too as well.
    Thank you so much for sharing your recipes. I’ll look further to see if you have these recipes. Thanks again.

    Sincerely, Elaine

    • Hi Elaine; I believe I do have one; but the way I post my recipes is when I actually make the dish. That was I can take photos of the step by step procedures. I’m in Saipan right now for my MIL’s funeral but once I return, I’ll try to remember to make the recipe……

      Rose aka ChamoritaMomma

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