Chao Ga Arroz Caldo
Warm, comforting, and brimming with rich flavors, Chao Ga Arroz Caldo is the perfect fusion of Vietnamese and Filipino culinary traditions. This hearty chicken and rice porridge is made with tender chicken thighs, aromatic jasmine rice, and a fragrant blend of ginger, garlic, and fish sauce, slowly simmered in a savory chicken broth until irresistibly creamy. Topped with fried garlic, fresh green onions, and a squeeze of lime, this dish is a soul-soothing meal that's both nourishing and full of umami goodness. Easy to prepare with simple ingredients, Chao Ga Arroz Caldo is an ideal recipe for cozy family dinners or as a comforting option when you crave something satisfying and warm. Perfect for cold days or when you're in need of a little TLC in a bowl, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 1 cup Jasmine rice
- 8 cups Chicken broth
- 2 tablespoons Ginger
- 4 pieces Garlic cloves
- 2 tablespoons Fish sauce
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 stalks Green onions
- 4 pieces Lime wedges
- 3 tablespoons Fried garlic
Instructions
Rinse the jasmine rice under cold water until the water runs clear and set aside.
Peel and slice the ginger into thin strips. Mince the garlic cloves.
Heat the cooking oil in a large pot over medium heat. Add the minced garlic and sliced ginger, sautéing them until fragrant, about 2 minutes.
Add the chicken thighs to the pot and sear on both sides until lightly golden, about 4-5 minutes total.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 20 minutes, allowing the chicken to cook through and the flavors to meld.
Remove the chicken thighs from the pot and set aside to cool slightly. Shred the meat into bite-sized pieces and discard the bones.
Add the rinsed jasmine rice to the broth and stir well. Continue to simmer the mixture, stirring occasionally, until the rice breaks down and the porridge thickens, about 25 minutes. Add more water if needed to achieve your desired consistency.
Stir in the fish sauce, salt, and ground black pepper. Taste and adjust seasoning as needed.
Return the shredded chicken to the pot and heat through for 5 more minutes.
Ladle the chao ga arroz caldo into serving bowls. Garnish each bowl with chopped green onions, fried garlic, and a lime wedge on the side for squeezing.
Serve warm and enjoy this nourishing, flavorful porridge!
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 9816 mg | 427% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.2 g | ||
| Protein | 193.9 g | 388% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 332 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3541 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
