{"id":73,"date":"2025-04-25T00:42:35","date_gmt":"2025-04-25T00:42:35","guid":{"rendered":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/?post_type=chapter&p=73"},"modified":"2025-04-25T00:51:39","modified_gmt":"2025-04-25T00:51:39","slug":"arroz-caldo-filipino-chicken-rice-porridge","status":"publish","type":"chapter","link":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/chapter\/arroz-caldo-filipino-chicken-rice-porridge\/","title":{"rendered":"Arroz Caldo (Filipino Chicken Rice Porridge)"},"content":{"raw":"Personal Note<\/strong><\/span>\r\n
\u201cOn Guam, my dad would take us to a street vendor who ladled this gingery, soul-warming porridge into styrofoam cups. Now, whenever someone\u2019s sick, we make arroz caldo. It\u2019s a warm hug in a bowl.\u201d \u2014Lexa<\/blockquote>\r\n\ud83d\udc69\u200d\ud83d\udcbc Submitted by Lexa, Administrative Assistant, Dean of the Faculty Office\r\n\ud83d\udccd Home Country:<\/strong> Guam (U.S. territory)\r\n\ud83c\udf7d Serves:<\/strong> 6\r\n\ud83d\udd52 Prep Time:<\/strong> 10 minutes\r\n\ud83d\udd25 Cook Time:<\/strong> 50 minutes\r\n\ud83c\udf31 Dietary Info:<\/strong> Dairy-Free\r\n\r\nIngredients<\/strong><\/span>\r\n
    \r\n \t
  • 1 (3\u20134 lb) whole chicken, cut into pieces (or boneless, skinless thighs \u2013 not breasts!)<\/li>\r\n \t
  • 1 tbsp neutral oil (canola, vegetable, or olive)<\/li>\r\n \t
  • 1 onion, chopped<\/li>\r\n \t
  • 3 cloves garlic, minced<\/li>\r\n \t
  • 4 tbsp fresh ginger, peeled and minced (don\u2019t sub with dried)<\/li>\r\n \t
  • 2 tbsp fish sauce<\/li>\r\n \t
  • 1 cup long-grain rice<\/li>\r\n \t
  • 3 cups water<\/li>\r\n \t
  • 3 cups chicken stock<\/li>\r\n \t
  • Salt and pepper to taste<\/li>\r\n<\/ul>\r\nToppings<\/strong><\/span>\r\n
      \r\n \t
    • 3 medium boiled eggs (7\u00bd-minute jammy eggs), halved<\/li>\r\n \t
    • \u00bc cup fried garlic bits<\/li>\r\n \t
    • \u00bc cup chopped green onions<\/li>\r\n \t
    • Calamansi or lemon wedges<\/li>\r\n \t
    • Extra fish sauce and soy sauce for serving<\/li>\r\n<\/ul>\r\nFried Garlic Bits<\/strong><\/span>\r\n
        \r\n \t
      • \u00bd cup neutral oil<\/li>\r\n \t
      • 1 head garlic, thinly sliced<\/li>\r\n<\/ul>\r\nInstructions<\/strong><\/span>\r\n
          \r\n \t
        • Trim and rinse chicken. Heat oil in a large pot over medium heat.<\/li>\r\n \t
        • Add onion, garlic, and ginger. Saut\u00e9 until soft and fragrant.<\/li>\r\n \t
        • Add chicken pieces. Cook until lightly browned. Stir in fish sauce and simmer for 1\u20132 minutes.<\/li>\r\n \t
        • Add uncooked rice. Stir frequently until lightly toasted.<\/li>\r\n \t
        • Pour in water and chicken stock. Bring to a boil, skimming off scum from the top.<\/li>\r\n \t
        • Reduce heat, cover, and simmer, stirring occasionally, for ~40\u201350 minutes until rice breaks down and forms a porridge-like consistency.<\/li>\r\n \t
        • Season with salt and pepper.<\/li>\r\n<\/ul>\r\nTo Serve<\/strong><\/span>\r\n\r\nLadle into bowls and top with halved eggs, green onions, and fried garlic. Serve with calamansi or lemon wedges and extra sauces on the side.\r\n\r\nFried Garlic Bits Tip<\/strong><\/span>

          Fry sliced garlic in neutral oil until golden, then drain and store in a dry container. Adds irresistible crunch and aroma.

          \r\n\r\nCultural Context<\/strong><\/span>\r\n\r\nArroz caldo is an everyday Filipino comfort food\u2014especially popular during rainy days or whenever someone\u2019s feeling under the weather. Think of it as the ultimate chicken soup.\r\n\r\n



          ","rendered":"

          Personal Note<\/strong><\/span><\/p>\n

          \u201cOn Guam, my dad would take us to a street vendor who ladled this gingery, soul-warming porridge into styrofoam cups. Now, whenever someone\u2019s sick, we make arroz caldo. It\u2019s a warm hug in a bowl.\u201d \u2014Lexa<\/p><\/blockquote>\n

          \ud83d\udc69\u200d\ud83d\udcbc Submitted by Lexa, Administrative Assistant, Dean of the Faculty Office
          \n\ud83d\udccd Home Country:<\/strong> Guam (U.S. territory)
          \n\ud83c\udf7d Serves:<\/strong> 6
          \n\ud83d\udd52 Prep Time:<\/strong> 10 minutes
          \n\ud83d\udd25 Cook Time:<\/strong> 50 minutes
          \n\ud83c\udf31 Dietary Info:<\/strong> Dairy-Free<\/p>\n

          Ingredients<\/strong><\/span><\/p>\n

            \n
          • 1 (3\u20134 lb) whole chicken, cut into pieces (or boneless, skinless thighs \u2013 not breasts!)<\/li>\n
          • 1 tbsp neutral oil (canola, vegetable, or olive)<\/li>\n
          • 1 onion, chopped<\/li>\n
          • 3 cloves garlic, minced<\/li>\n
          • 4 tbsp fresh ginger, peeled and minced (don\u2019t sub with dried)<\/li>\n
          • 2 tbsp fish sauce<\/li>\n
          • 1 cup long-grain rice<\/li>\n
          • 3 cups water<\/li>\n
          • 3 cups chicken stock<\/li>\n
          • Salt and pepper to taste<\/li>\n<\/ul>\n

            Toppings<\/strong><\/span><\/p>\n

              \n
            • 3 medium boiled eggs (7\u00bd-minute jammy eggs), halved<\/li>\n
            • \u00bc cup fried garlic bits<\/li>\n
            • \u00bc cup chopped green onions<\/li>\n
            • Calamansi or lemon wedges<\/li>\n
            • Extra fish sauce and soy sauce for serving<\/li>\n<\/ul>\n

              Fried Garlic Bits<\/strong><\/span><\/p>\n

                \n
              • \u00bd cup neutral oil<\/li>\n
              • 1 head garlic, thinly sliced<\/li>\n<\/ul>\n

                Instructions<\/strong><\/span><\/p>\n

                  \n
                • Trim and rinse chicken. Heat oil in a large pot over medium heat.<\/li>\n
                • Add onion, garlic, and ginger. Saut\u00e9 until soft and fragrant.<\/li>\n
                • Add chicken pieces. Cook until lightly browned. Stir in fish sauce and simmer for 1\u20132 minutes.<\/li>\n
                • Add uncooked rice. Stir frequently until lightly toasted.<\/li>\n
                • Pour in water and chicken stock. Bring to a boil, skimming off scum from the top.<\/li>\n
                • Reduce heat, cover, and simmer, stirring occasionally, for ~40\u201350 minutes until rice breaks down and forms a porridge-like consistency.<\/li>\n
                • Season with salt and pepper.<\/li>\n<\/ul>\n

                  To Serve<\/strong><\/span><\/p>\n

                  Ladle into bowls and top with halved eggs, green onions, and fried garlic. Serve with calamansi or lemon wedges and extra sauces on the side.<\/p>\n

                  Fried Garlic Bits Tip<\/strong><\/span>

                  Fry sliced garlic in neutral oil until golden, then drain and store in a dry container. Adds irresistible crunch and aroma.

                  <\/p>\n

                  Cultural Context<\/strong><\/span><\/p>\n

                  Arroz caldo is an everyday Filipino comfort food\u2014especially popular during rainy days or whenever someone\u2019s feeling under the weather. Think of it as the ultimate chicken soup.<\/p>\n





                  <\/p>\n","protected":false},"author":177,"menu_order":2,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-73","chapter","type-chapter","status-publish","hentry"],"part":48,"_links":{"self":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/73","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/users\/177"}],"version-history":[{"count":3,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/73\/revisions"}],"predecessor-version":[{"id":76,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/73\/revisions\/76"}],"part":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/parts\/48"}],"metadata":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/73\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/media?parent=73"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapter-type?post=73"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/contributor?post=73"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/license?post=73"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}