Chicken Arroz Caldo

To make Chicken Arroz Caldo, start by rinsing 1 cup of jasmine rice until the water runs clear. In a large pot, heat 3 tablespoons of cooking oil over medium heat, then sauté 1 chopped onion, 4 minced garlic cloves, and 1 thumb-sized sliced ginger until fragrant. Add 1 lb of bone-in chicken pieces and brown them lightly. Pour in 2 tablespoons of fish sauce, followed by 6 cups of chicken broth or water, and bring to a boil. Stir in the rinsed rice, reduce the heat, and let it simmer uncovered for 30-40 minutes, stirring occasionally. Adjust the consistency with more broth if needed, season with salt and pepper, and serve garnished with chopped green onions and optional hard-boiled eggs.

Yes, Chicken Arroz Caldo is suitable for a gluten-free diet as it primarily consists of rice, chicken, and broth. Just ensure that the fish sauce you use is gluten-free, as some brands may contain gluten. This comforting dish is a great option for those looking for gluten-free meals.

If you're looking for a substitution for chicken in Chicken Arroz Caldo, you can use tofu or mushrooms for a vegetarian option. For a different protein, consider using shrimp or fish, adjusting the cooking time accordingly. These alternatives will still provide a delicious and hearty porridge.

To store leftover Chicken Arroz Caldo, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to store it for a longer period, consider freezing it in portions. When reheating, you may need to add a bit of water or broth to restore its creamy consistency.

Chicken Arroz Caldo is often enjoyed with hard-boiled eggs, which add richness to the dish. You can also serve it with a side of pickled vegetables or a fresh salad to balance the flavors. A squeeze of lemon or calamansi enhances the dish's taste, making it a comforting and satisfying meal.