Crispy Chicken Arroz Caldo
Ingredients:
- 4 chicken thigh pieces with skin on
- Salt and freshly cracked black pepper
- 1 tablespoon vegetable oil
- 3 cups chicken broth or bone broth
- 4 cups water
- 1 cup jasmine rice washed
- 1 brown onion finely diced
- 4 cloves garlic minced
- 2 cm piece ginger finely diced
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce
- 1 ½ teaspoons fish sauce
For the fried garlic garnish
- 4 cloves garlic thinly sliced
- 1 tablespoon vegetable oil
To serve
- 4 eggs
- 3 spring onions finely sliced
- Lemon or calamansi wedges
Method :
- Heat a large saucepan or wok over medium heat and add a small drizzle of oil.
- Add the diced onion and cook for two to three minutes until softened.
- Add the minced garlic and diced ginger and sauté until fragrant.
- Stir in the turmeric powder and cook briefly to release its aroma.
- Add the washed jasmine rice and stir for about one minute so the grains are coated in the aromatics.
- Pour in the chicken broth and water. Add the soy sauce and fish sauce and bring everything to a gentle simmer.
- Allow the arroz caldo to cook for about twenty minutes, stirring occasionally so the rice does not stick to the bottom. As it cooks the rice will break down and thicken into a silky porridge.
- While the arroz caldo is simmering, season the chicken thighs with salt and freshly cracked black pepper.
- Heat a frying pan over medium heat and add the vegetable oil. Place the chicken thighs skin side down and cook slowly until the skin becomes golden and crispy, about six to eight minutes. Turn the chicken and cook the other side until fully cooked through. Remove from the pan and set aside.
- To make the fried garlic, heat the vegetable oil in a small pan over medium heat. Add the sliced garlic and cook gently until lightly golden and crisp. Remove from the oil and set aside.
- Cook the eggs in simmering water for about seven minutes for jammy yolks, then peel and halve.
- Once the arroz caldo has thickened, season with salt and freshly cracked black pepper to taste. If the porridge becomes too thick, add a little extra broth or hot water to loosen it.
- Ladle the hot arroz caldo into bowls.
- Top each bowl with a crispy chicken thigh, a halved egg, spring onions and fried garlic.
Serve with lemon or calamansi wedges for brightness.
Gregson’s Tip
Arroz caldo naturally thickens as the rice breaks down. If it becomes too thick, simply add a little hot broth or water. Cooking the chicken while the porridge simmers means everything finishes at the same time.
