Servings
6
Prep Time
50 minutes
Cook Time
1 hour
Island: Philippines
"This dish is Filipino comfort food, one your mom or auntie might prepare to cure a cold. As Islas contributor Jenn de la Vega says, for Filipinos, this is like chicken or matzo ball soup. Translated, arroz caldo means “brothy rice,” and while the term is a nod to the country’s history of Spanish colonization, it’s been adapted with island techniques and flavors, like many other recipes in this book."
Excerpted with permission from Islas: A Celebration of Tropical Cooking— 125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands by Von Diaz, © 2024. Photographs © Lauren Vied Allen. Published by Chronicle Books.
Von Diaz
Ingredients
1 Tbsp vegetable oil
1 yellow onion, chopped
4 Tbsp minced peeled fresh ginger
3 garlic cloves, minced
One 3 to 4 lb [1.4 to 1.8 kg] whole chicken, cut into 8 pieces (see Tips)
2 Tbsp fish sauce
1 cup [190 g] jasmine rice (see Tips)
-
1 tsp ground turmeric
2 small [3.7g] chicken bouillon cubes, crushed, or 2 tsp powdered chicken bouillon
Kosher salt
-
Freshly ground black pepper
3 hard-boiled eggs, peeled and halved
-
¼ cup [30 g] homemade or store-bought crispy fried onions or shallots
2 or 3 green onions, white and green parts, thinly sliced on the diagonal
Lemon wedges, for serving
Fish sauce, for serving
Rice:
Toppings:
Directions
To make the rice:
In a large, heavy-bottomed pot with a lid over medium, heat the oil. Add the onion, ginger, and garlic and sauté for 3 to 5 minutes, stirring frequently, until softened and aromatic.
Add the chicken and cook, stirring frequently, for 5 to 7 minutes, until lightly browned and the juices are released. Add the fish sauce and cook for 1 minute more.
Pour in the rice and turmeric and cook, stirring frequently, for a couple of minutes, until the rice is lightly toasted. Add 6 cups [1.4 L] of water and the bouillon cubes and bring to a boil, stirring frequently and skimming any scum that floats to the top.
Lower the heat, cover, and simmer, stirring occasionally and skimming as needed, for 20 to 30 minutes, until the rice has broken apart and comes to the desired thickness, resembling porridge or congee. Using tongs, transfer the chicken to a large bowl. You can either shred the meat using two forks, discarding the bones (see Tips), or serve with whole chicken pieces.
Season the arroz caldo with salt and pepper. Ladle it into serving bowls, then top with some chicken. Garnish each portion with half a hard-boiled egg and some fried onions and green onions. Serve hot, with lemon wedges and fish sauce on the side.
Recipe Note
TIP: You can substitute 4 lb [1.8 kg] bone-in chicken legs and thighs for a whole chicken. Dark meat will be more tender and has a richer flavor. If shredding your chicken and it’s too steamy, let it cool for at least 5 minutes. You can replace jasmine rice with long-grain white rice.
Islas: A Celebration of Tropical Cooking— 125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands by Von Diaz is available for purchase here:
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