Arroz Caldo (Filipino Chicken and Rice Soup) recipe

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Ingredients

1 tablespoon olive oil
2 pounds skinless, boneless chicken thighs, diced into bite-size pieces
1 onion, diced
4 cloves garlic, minced
1 cup white rice
2 tablespoons minced fresh ginger root
1 tablespoon fish sauce (patis)
1 (32 fluid ounce) container chicken broth
1 lemon, quartered and seeded

Nutrition Info

307.7 calories
carbohydrate: 22.6 g
cholesterol: 73.5 mg
fat: 14 g
fiber: 1.3 g
protein: 21.8 g
saturatedFat: 3.6 g
servingSize: -
sodium: 739.4 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a pot over medium heat. Brown chicken in the hot oil, 5 to 7 minutes. Add onion and garlic, cook until onion is clear, about 5 minutes. Stir rice, ginger, and patis into the pot, cook for 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat and let simmer until chicken is no longer pink in the centers and rice is tender, about 20 minutes. Squeeze lemon juice into the soup and serve.

Recipe Yield

8 servings

Recipe Note

This is a Filipino comfort food great for a cold or rainy day.

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