Arroz caldo is one of my favorite comfort foods, especially on cold winter days or when I’m feeling under the weather. My version combines chicken and rice with fresh ginger, garlic, mushrooms, tomato, and cabbage. Green onions added at the end give each warm bowl a fresh finishing touch.
Ingredients
1 cup uncooked rice
2–3 chicken breasts, cut into pieces
A little cooking oil, for sautéing
1 tablespoon minced garlic
Fresh ginger, chopped, to taste
½ onion, chopped
1 tomato, sliced
A small amount of fresh mushrooms, sliced
½ head of cabbage, chopped
1 tablespoon fish sauce
2 chicken bouillon cubes
Black pepper, to taste
Approximately 5–10 cups water, adjusted to your preferred thickness
Green onions, chopped, for finishing
Instructions
Heat a little oil in a deep pot. Add the rice, garlic, and fresh ginger. Stir frequently until the rice is lightly browned, taking care not to burn the garlic.
Add the chicken and stir together with the rice before adding the water.
Pour in water and add the onion and tomato. Bring to a boil.
Once boiling, add the mushrooms, fish sauce, chicken cubes, and black pepper.
Reduce the heat and simmer, stirring occasionally so the rice does not stick. Add more water as needed while the rice softens and the chicken cooks through.
When the rice and chicken are almost cooked, add the cabbage. Continue simmering until the rice is soft, the chicken is fully cooked, and the cabbage is tender but still has a little bite.
Add the green onions near the end. Taste, adjust the seasoning, and serve warm.
The water amount is an estimate from my home cooking. Add it gradually and adjust for a thicker or more soupy arroz caldo.