Low Sodium Arroz Caldo
Indulge in the comforting flavors of **Low Sodium Arroz Caldo**, a heartwarming Filipino rice porridge perfect for any time of the day. This healthier twist on the classic family favorite is made with tender shredded chicken thighs, fragrant jasmine rice, aromatic ginger, garlic, and onions, all simmered to perfection in a blend of homemade chicken broth and low-sodium chicken stock. A pinch of black pepper and a bay leaf add depth to the dish, while a squeeze of calamansi or lemon juice lends a refreshing brightness to every spoonful. Crafted to be lower in sodium without compromising flavor, this recipe is ideal for those seeking a lighter, yet equally satisfying, bowl of comfort. Garnished with fresh green onions and served hot, this dish is as nourishing as it is delicious, making it a must-try for anyone craving a healthier take on Filipino cuisine.
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Recipe Information
Ingredients
- 1.5 pounds bone-in chicken thighs
- 8 cups water
- 1.5 cups jasmine rice
- 2 tablespoons ginger
- 4 large garlic cloves
- 1 medium onion
- 4 cups low-sodium chicken stock
- 2 tablespoons green onions, sliced
- 1 piece calamansi or lemon
- 0.5 teaspoon ground black pepper
- 1 piece bay leaf
- 2 tablespoons vegetable oil
Instructions
Start by cleaning the chicken thighs under cold running water. Pat dry with paper towels.
In a large pot, add the chicken thighs and 8 cups of water. Bring to a boil over medium-high heat and skim off any foam that appears.
Lower the heat to medium and let it simmer for about 20 minutes until the chicken is cooked through.
Remove the chicken from the pot and let it cool. Once cool, shred the chicken into bite-sized pieces, discarding the bones and skin, if preferred.
Reserve the chicken broth by straining it to remove impurities and set aside.
Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
Peel and thinly slice the ginger. Crush and roughly chop the garlic. Dice the onion.
In a large pot, heat the vegetable oil over medium heat. Add the garlic, ginger, and onion. Sauté until the onion is translucent and the mixture is fragrant, about 3-4 minutes.
Add the rice to the pot and stir to coat it with the aromatic oil. Sauté for about 2 minutes.
Pour in the reserved chicken broth and the low-sodium chicken stock. Add the bay leaf and ground black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally, until the rice is soft and the mixture is thickened.
Add the shredded chicken back into the pot and stir to heat through.
Adjust seasoning with additional ground black pepper to taste. Add some water if the mixture becomes too thick.
Serve in bowls topped with sliced green onions. Squeeze a bit of calamansi or lemon juice over the top before serving for a refreshing zest.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.8 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2324 mg | 49% | |
*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.
