High Protein Arroz Caldo
Savor the comforting warmth of *High Protein Arroz Caldo*, a nourishing twist on the classic Filipino rice porridge. Packed with tender shredded chicken breast, a wholesome blend of quinoa, jasmine, and brown rice, and protein-rich hard-boiled eggs, this hearty dish is a delicious and energizing meal perfect for any time of day. Simmered in aromatic chicken broth with savory hints of garlic, ginger, and onion, it's seasoned to perfection with fish sauce for an authentic umami kick. Garnished with fresh green onions, crispy fried garlic bits, and a splash of zesty lemon, this high-protein porridge offers a satisfying balance of flavors and textures. Ready in just over an hour, it's a filling, gluten-free comfort food that’s ideal for meal prepping or cozy family dinners.
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Recipe Information
Ingredients
- 2 pieces chicken breast, boneless and skinless
- 0.5 cup quinoa
- 0.5 cup jasmine rice
- 0.5 cup brown rice
- 4 pieces eggs
- 8 cups chicken broth
- 4 cloves garlic, minced
- 2 tablespoons ginger, peeled and julienned
- 1 medium onion, chopped
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup green onions, chopped
- 0.25 cup fried garlic bits
- 4 pieces lemon wedges
Instructions
Begin by hard boiling the eggs. Place the eggs in a pot and cover them with water. Bring to a boil, then let simmer for 10 minutes. Remove from heat and place in an ice bath. Once cooled, peel and set aside.
In a large pot over medium heat, add the chicken breasts and pour in 4 cups of chicken broth. Bring to a boil and cook until the chicken is fully cooked, about 15-20 minutes. Remove the chicken from the broth, let it cool, then shred the meat. Set aside both chicken and broth.
In the same pot, add the quinoa, jasmine rice, and brown rice to the broth. Pour in the remaining 4 cups of chicken broth and bring to a simmer over medium heat.
In a separate pan over medium heat, sauté the onions in a little bit of oil until translucent. Add the garlic and ginger, sautéing until fragrant, about 2 minutes.
Stir the onion, garlic, and ginger mixture into the simmering porridge. Add fish sauce, salt, and pepper to taste.
Let the porridge simmer, stirring occasionally, until the grains are tender and the mixture thickens to your liking, about 30 minutes. Add more water if needed to achieve your preferred consistency.
Add the shredded chicken back into the pot and stir well to combine.
To serve, ladle the arroz caldo into bowls and garnish each with a halved hard-boiled egg, chopped green onions, and fried garlic bits. Serve with lemon wedges on the side to add a zesty splash, if desired.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 10478 mg | 456% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.6 g | ||
| Protein | 187.7 g | 375% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 523 mg | 40% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3611 mg | 77% | |
*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.
