Arroz Caldo

105 mins
Serves 4
https://www.provecho.co/platform/recipe/Q45282ocFZgKpSBXc2G9

Directions

  1. 1In a pan over medium-low heat, fry half of the minced garlic in 4 tbsp of neutral oil until lightly golden.
  2. 2In a pan over medium-low heat, fry half of the minced garlic in 4 tbsp of neutral oil until lightly golden.
  3. 3In a pan over medium-low heat, fry half of the minced garlic in 4 tbsp of neutral oil until lightly golden.
  4. 4Strain the fried garlic and set aside to use as garlic chips.
  5. 5Strain the fried garlic and set aside to use as garlic chips.
  6. 6Strain the fried garlic and set aside to use as garlic chips.
  7. 7Remove the skin from the chicken thighs and place it on a parchment-lined baking sheet.
  8. 8Remove the skin from the chicken thighs and place it on a parchment-lined baking sheet.
  9. 9Remove the skin from the chicken thighs and place it on a parchment-lined baking sheet.
  10. 10Cover the chicken skin with another sheet of parchment and a second baking tray to keep it flat while cooking.
  11. 11Cover the chicken skin with another sheet of parchment and a second baking tray to keep it flat while cooking.
  12. 12Cover the chicken skin with another sheet of parchment and a second baking tray to keep it flat while cooking.
  13. 13Bake the chicken skin at 350°F (175°C) for 35 minutes, then season with salt.
  14. 14Bake the chicken skin at 350°F (175°C) for 35 minutes, then season with salt.
  15. 15Bake the chicken skin at 350°F (175°C) for 35 minutes, then season with salt.
  16. 16Season the chicken thighs with salt and pepper.
  17. 17Season the chicken thighs with salt and pepper.
  18. 18Season the chicken thighs with salt and pepper.
  19. 19In a pot over medium heat, add 3 tbsp of the garlic oil and sear the chicken on both sides until browned.
  20. 20In a pot over medium heat, add 3 tbsp of the garlic oil and sear the chicken on both sides until browned.
  21. 21In a pot over medium heat, add 3 tbsp of the garlic oil and sear the chicken on both sides until browned.
  22. 22Remove the seared chicken and set aside.
  23. 23Remove the seared chicken and set aside.
  24. 24Remove the seared chicken and set aside.
  25. 25In the same pot, sauté the onion, the white part of the scallions, the remaining garlic, and ginger until translucent and fragrant.
  26. 26In the same pot, sauté the onion, the white part of the scallions, the remaining garlic, and ginger until translucent and fragrant.
  27. 27In the same pot, sauté the onion, the white part of the scallions, the remaining garlic, and ginger until translucent and fragrant.
  28. 28Add both types of rice and stir for 2–3 minutes to lightly toast them in the aromatics.
  29. 29Add both types of rice and stir for 2–3 minutes to lightly toast them in the aromatics.
  30. 30Add both types of rice and stir for 2–3 minutes to lightly toast them in the aromatics.
  31. 31Pour in the chicken stock and bring to a boil.
  32. 32Pour in the chicken stock and bring to a boil.
  33. 33Pour in the chicken stock and bring to a boil.
  34. 34Reduce the heat to medium-low and simmer for about 45 minutes, or until the rice is fully cooked and the mixture thickens.
  35. 35Reduce the heat to medium-low and simmer for about 45 minutes, or until the rice is fully cooked and the mixture thickens.
  36. 36Reduce the heat to medium-low and simmer for about 45 minutes, or until the rice is fully cooked and the mixture thickens.
  37. 37Stir every 10 minutes to prevent the rice from sticking to the bottom.
  38. 38Stir every 10 minutes to prevent the rice from sticking to the bottom.
  39. 39Stir every 10 minutes to prevent the rice from sticking to the bottom.
  40. 40Season the arroz caldo with fish sauce, salt, and pepper to taste.
  41. 41Season the arroz caldo with fish sauce, salt, and pepper to taste.
  42. 42Season the arroz caldo with fish sauce, salt, and pepper to taste.
  43. 43To serve, ladle the porridge into bowls.
  44. 44To serve, ladle the porridge into bowls.
  45. 45To serve, ladle the porridge into bowls.
  46. 46Garnish with the green part of the scallions, a boiled egg, fried garlic, crispy chicken skin, and a squeeze of lemon or calamansi.
  47. 47Garnish with the green part of the scallions, a boiled egg, fried garlic, crispy chicken skin, and a squeeze of lemon or calamansi.
  48. 48Garnish with the green part of the scallions, a boiled egg, fried garlic, crispy chicken skin, and a squeeze of lemon or calamansi.

Ingredients

  • 4 chicken thighs (skin on)
  • 4 chicken thighs (skin on)
  • 4 chicken thighs (skin on)
  • 0.5 onion (chopped)
  • 0.5 onion (chopped)
  • 0.5 onion (chopped)
  • 3 scallions (chopped)
  • 3 scallions (chopped)
  • 3 scallions (chopped)
  • 10 cloves garlic (minced)
  • 10 cloves garlic (minced)
  • 10 cloves garlic (minced)
  • 2 inch knob ginger (minced)
  • 2 inch knob ginger (minced)
  • 2 inch knob ginger (minced)
  • 2 tbsp fish sauce
  • 2 tbsp fish sauce
  • 2 tbsp fish sauce
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 5 cups chicken stock
  • 5 cups chicken stock
  • 5 cups chicken stock
  • 0.75 cup glutinous rice
  • 0.75 cup glutinous rice
  • 0.75 cup glutinous rice
  • 0.5 cup white rice
  • 0.5 cup white rice
  • 0.5 cup white rice
  • Neutral oil
  • Neutral oil
  • Neutral oil
  • Lemon or calamansi
  • Lemon or calamansi
  • Lemon or calamansi
  • Boiled Egg
  • Boiled Egg
  • Boiled Egg

Equipment

panparchment-lined baking sheetbaking traypotbowls
Arroz Caldo | Clip Recipe