One-pot arroz caldo is ultra cozy and comforting.
Now I do the same for my family when anyone is under the weather.
Arroz caldo isnt just for sick days, though.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
What Is Arroz Caldo?
It is also ideal served as a starter or as a side for everyday meals.
On busy days, I even use leftover rotisserie chicken.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
The chicken is already cooked so the rice only needs about 14 minutes to cook in the broth.
Add the garlic pieces and fry until golden brown, stirring often, 3 to 4 minutes.
Using a slotted spoon, remove the fried garlic and drain on paper towels.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
Set the fried garlic aside for garnish.
Add the remaining 2 tablespoons of oil to the stockpot.
Saute the onions, scallion whites, and ginger until soft and fragrant, about 2 minutes.
Add the remaining 2 tablespoons of fish sauce.
Let the fish sauce and aromatics sizzle for 1 minute.
Add the rice, scattering the grains evenly over the chicken.
Pour in 8 cups of the stock.
Season the porridge with salt and pepper.
Simple Tip!
This renders out some of the fat and boosts the flavor of the chicken.
Remove the chicken pieces and transfer them to a cutting board.
Chop or shred the chicken into bite-sized pieces.
Ladle the rice porridge into individual soup bowls.
Optionally, serve with a small bowl of fish sauce for anyone who wants to intensify the salty flavors.
Storeleftovers of the porridge and chicken in an airtight container in the refrigerator for up to 5 days.
Store the other toppings separately.
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