Arroz caldo is a chicken porridge that’s full of garlic and ginger. It’s my go-to food whenever I’m feeling sick. I always thought my mom’s was the best, but I’ve gotta say, this super easy cheater’s method comes really close. The rotisserie chicken adds an extra savory flavor, while the rice cooker eliminates all the guess work.
Ricer Cooker Arroz Caldo
Arroz caldo is a Filipino rice porridge, chock full of garlic, ginger, and chicken. Perfect when you're feeling under the weather or on a cold day. This intimidating dish is simplified by using pre-made rotisserie chicken, plus all the hard work is done in the rice cooker!
Servings: 4
Equipment
- Zojurishi Rice Cooker w/ “Porridge” setting
Ingredients
- 1 tbsp olive oil
- 1 store-bought rotisserie chicken separate the dark meat
- 4 tsp ginger grated/minced
- 4-5 cloves garlic minced
- 1 cup jasmine rice
- 4 cups water
- 4 tsp Better than Bouillon roasted chicken flavor, or any chicken bouillon
- 2-3 tsp fish sauce or to taste
- Salt and pepper to taste
GARNISH
- Calamansi OR lemon
- Fried garlic
- Chopped scallions
- Hard-boiled chicken eggs OR canned quail eggs
Instructions
- Heat olive oil on medium-low in a medium-sized pot. Add garlic and ginger. Saute until cooked through.
- Add the chicken thighs and legs meat side down to the pan on top of the garlic and ginger. Move the chicken pieces around to coat in the garlic and ginger.
- Flip the chicken pieces over, skin side down. Season the meat with fish sauce.
- Remove chicken from the pan and set to the side.
- Add 4 cups of water to the pan. Use a wooden spoon to separate any of the garlic/ginger bits from the bottom. Add chicken bouillon, and stir to combine.
- To the rice cooker, add rice, chicken pieces (meat side down & skin side up), and chicken stock.
- Select PORRIDGE setting.
- Once the arroz caldo is done cooking, taste and add fish sauce, salt, and pepper to your liking.
- Top with fried garlic, eggs, scallions, and serve with a side of calamansi/lemon. ENJOY!