Low Fat Arroz Caldo
Indulge in the comforting warmth of Low Fat Arroz Caldo, a healthier twist on the classic Filipino rice porridge. This recipe combines tender strips of boneless, skinless chicken breast with the aromatic flavors of ginger, garlic, and onion, all simmered in a light, low-sodium chicken broth. Jasmine rice slowly cooks to a creamy, velvety consistency, enhanced by a touch of fish sauce and vibrant safflower threads for a golden hue. Each bowl is garnished with fresh cilantro, spring onions, and a splash of zesty calamansi or lime juice for a delightful finishing touch. Perfect as a wholesome, high-protein meal, this low-fat version of arroz caldo is both nourishing and heartwarming, offering the ultimate comfort food experience without the extra calories. Ideal for a cozy dinner or as a remedy for cold days, it's a must-try for fans of Filipino cuisine looking for a healthy option!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 30 grams ginger
- 4 pieces garlic cloves
- 1 piece medium onion
- 2 tablespoons fish sauce
- 6 cups low sodium chicken broth
- 1 cup jasmine rice
- 3 stalks spring onions
- 2 tablespoons calamansi or lime juice
- to taste salt
- to taste black pepper
- 0.25 teaspoon safflower threads
- 1 tablespoon extra virgin olive oil
- 0.25 cup chopped fresh cilantro
Instructions
Begin by slicing the chicken breast into thin strips for quicker cooking.
Peel and slice the ginger into thin matchsticks.
Mince the garlic cloves and finely chop the onion.
In a large pot, heat the extra virgin olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes.
Incorporate the ginger and garlic, stirring frequently, for another 2 minutes, or until fragrant.
Add the chicken strips to the pot, season generously with salt and black pepper, and cook until they are lightly browned on all sides, about 5 minutes.
Pour in the fish sauce and let it simmer for a minute to meld the flavors together.
Add the jasmine rice into the pot, stirring to coat the grains in the aromatics and oil.
Pour in the low sodium chicken broth and bring the mixture to a gentle boil.
Once boiling, lower the heat and let it simmer for about 25 minutes, stirring occasionally to prevent sticking.
Stir in the safflower threads to give the arroz caldo a distinct golden hue.
Continue simmering until the rice becomes fully cooked and the porridge reaches a desirable, thick consistency. You can add more broth or water if needed.
Adjust the seasoning with salt and pepper according to your preference.
Serve hot, garnished with chopped spring onions, freshly squeezed calamansi or lime juice, and a sprinkle of cilantro for added freshness.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 8603 mg | 374% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 11.3 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 362 mg | 28% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3487 mg | 74% | |
*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.
