Arroz Caldo is a comforting Filipino chicken and rice stew with a smooth and creamy texture.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Supplies
3/4cupjasmine ricerinsed
6cupschicken broth
4chicken thighswith bone and skin on
1tbspgrated fresh ginger
2tspminced garlic
1small onion, diced
1tbspsaffron
1tbspsoy sauce
2-4tbspneutral oil
Salt and pepper
Toppings
chopped scallions
hardboiled egg
lime juice
fried garlic
Instructions
Prep ingredients. Rinse jasmine rice and set aside. Dice onion. Mince garlic. Grate ginger. Soak saffron threads in 1/2 cup of warm water. Pat chicken dry with paper towels and season lightly with salt and pepper.
Heat a Dutch oven and add oil. Brown seasoned chicken thighs in the Dutch oven on medium high heat. Flip once and then remove chicken to a plate.
Turn heat down to medium and saute onions until translucent. Scrape the brown bits off the bottom as you saute.
Add ginger and garlic and saute about one minute. Then add soy sauce.
Return chicken thighs to the pot. Add rinsed jasmine rice, chicken broth, and saffron. Season with salt and pepper.
Bring to a boil, then turn the heat down to medium low. Cover and let cook 20 minutes. Stir occasionally, scraping the bottom of the pan.
Prepare toppings. Chop scallions, slice hardboiled eggs, slice limes, and fry garlic.
When rice is thick and creamy and chicken is cooked through, turn off heat. Remove chicken bones.
To serve, dish into a bowl and top with chopped scallions, fried garlic, sliced hardboiled eggs, and freshly squeezed lime juice.
Notes
To make this in an Instant Pot or electric pressure cooker, follow directions as indicated, using the saute function to brown chicken and cook aromatics. Add the rice and broth, then set pressure cooker to high and pressure cook for 30 minutes. Let pressure release naturally.