Arroz Caldo

To make Arroz Caldo from scratch, start by trimming and rinsing a whole chicken. In a pot, heat canola oil and sauté chopped onions, minced garlic, and fresh ginger until aromatic. Add the chicken pieces and cook until lightly browned. Stir in fish sauce, then add uncooked rice and cook for a couple of minutes. Pour in water, bring to a boil, and add bouillon cubes. Lower the heat and simmer until the rice is soft and the porridge thickens. Season with salt and pepper, and serve topped with hardboiled eggs, green onions, and fried garlic.

Yes, Arroz Caldo can be made gluten-free by ensuring that the fish sauce you use is gluten-free. Additionally, the other ingredients like chicken, rice, and spices are naturally gluten-free. Just be cautious with any additional toppings or sauces to maintain the gluten-free status.

If you're looking for a substitute for chicken in Arroz Caldo, you can use tofu for a vegetarian option or shredded pork for a different flavor. For a seafood twist, shrimp can also be a delicious alternative. Just adjust the cooking time accordingly, as seafood cooks faster than chicken.

To store leftover Arroz Caldo, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. If you want to keep it longer, consider freezing it in portions. When reheating, add a little water to loosen the consistency, as it may thicken in the fridge.

Arroz Caldo is often enjoyed on its own, but you can pair it with side dishes like crispy fried tofu, lumpia (Filipino spring rolls), or a simple green salad. For a refreshing touch, serve it with calamansi or lemon wedges and a side of chili sauce for those who like a bit of heat.