A Chicken Arroz Caldo recipe using leftover brown rice. Garnish with toasted garlic, green onions and eggs all brought together with a drizzle of calamansi. This is your ultimate Filipino comfort food made easy!
Heat oil in a large pot over medium heat. Add garlic, fry until golden brown. Lower the heat if it becomes too hot to prevent burning the garlic. Remove from pot and set aside.
Add a little more oil. Stir fry onions and ginger until fragrant and translucent. Add chicken, cook for 10 minutes until no longer pink. Season with fish sauce then let it simmer with the juices until fragrant, about 5 minutes.
Add cooked brown rice then stir. Pour chicken broth. Cover with lid and cook until chicken is tender about 20 to 30 minutes. Stir occasionally. Add a portion of the toasted garlic (leave some for topping) and season with salt and pepper, to taste.
Transfer to serving bowls. Top with sliced eggs and sprinkle with more garlic, green onions, and calamansi. Enjoy!
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Notes
Using bone-in, skin-on chicken for Arroz Caldo makes an enrich and flavorful broth.
For a runny (soupy) Arroz Caldo, just add water or additional chicken broth as it cooks.