Chicken Arroz Caldo (Chicken Rice Porridge)12 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“This is a soupy dish that is served mainly for a snack.” - by lola
Original recipe yields 5 servings
- Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
- Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.
Amount Per Serving (5 total)
- 275 cal
- 14.3 g
- 23.3 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"Very simple ingredients, BUT for those watching their sodium intake I found that you can use water instead of chicken broth because the fish sauce already adds salt plus I added a touch of Kosher salt..." See more. The bone-in chicken wings plus all the other ingredients adds lots of flavor. But if you're like me and hate rubbery, gummy chicken skins, I used skinless boneless chicken breast because the chicken broth adds lots of flavor. Thanks for posting this recipe."
"I have also made arroz caldo with whole chicken pieces. My family asks for this especially during flu season with increased (may double or triple) amounts of garlic & ginger for their medicinal benef..." See moreits -- antibacterial, antiviral, breaks fevers, clears head congestion, opens airways. More effective than chicken noodle soup."
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