Arroz Caldo
This is a Filipino congee that consists of chicken meat. It is very popular in the Philippines, since it is really inexpensive to cook. It is so full of flavor, comforting and nourishing. It is called “Lugaw” without the chicken meat, but Arroz Caldo with chicken the way it is regularly served. The other version of it is what we call “Goto”, which is the Beef Tripe Congee. This is usually consumed as “merienda” or snack. But it is more popularly known as a “pick me upper” after a drinking night session. It’s an all-time favorite! So easy to cook, inexpensive and satisfying to eat!My dad would often use century egg versus boiled eggs since he is Chinese so growing up, we got used to eating them as well.
toppings for the porridge/congee(pork rinds, green onions, fried garlic, boiled egg, or century egg)
It’s great with hardboiled eggs and as much toppings as you can get, but it’s still as good without them. So filling! However, nowadays, a lot of people are more conscious of eating carbs less and it mainly includes rice mostly to filipinos. So the concept of eating rice very often or on a daily basis is now being eliminated especially for those people who are suffering from diabetes, or just simply trying to eat healthier. Since rice is about 90 percent carbohydrate, only 8 percent protein and 2 percent fat, it is still a good source of magnesium, phosphorus, manganese, iron and many more, but the downside is, it is low in fiber and it has high glycemic index that increases blood sugar level in our body. On the other hand, Oats, compared to rice, generally have a low GI (depending on the type), so you will find they fill you up and keep you energized for longer time. They are rich in anti-oxidants and they can lower cholesterol level as well as they also assist in stabling blood sugar levels.
So, One day, I think sometime last year, mid of January 2018 to date, when I bought and was eating champorado on a rainy day, matched with a dried fish, I remember how comforting it was and relives my childhood memories which made me feel so good. It’s priceless. However, as much as I want to have them, I thought of the carbohydrates content of it since I am trying to cut on carbs and loose weight after the holidays. I just realized that they have a resemblance to oatmeal(my breakfast twice a week), so I told myself why don’t I make champorado, oatmeal style. I tried making them first by using 1/4 cup oatmeal and 1/4 cup rice. So that is a one-to-one ratio. After almost an hour of cooking, I tasted and seasoned it, topped with milk!…..Oh my, and it worked! So much goodness same as with rice alone! I think, it’s even better! Thus, I have started making them the same thing with how I cook my arroz caldo(chicken porridge) and goto(tripe porridge) as well. I haven’t told anyone yet, so as to
Before you start doing anything else, I recommend reading my tips first, that way, you might want to follow some ideas and options that will affect your grocery-shopping or the way you will cook and prepare some ingredients. Though there are certain recipes that you strictly have to adhere to when it comes to the cooking instructions and techniques, there are still a lot of them that are adjustable and manageable as well. Just like any other subject, It’s always good to have rules and guidelines but sometimes rules are meant to be broken, right? As long as it will have a great turn out, I’m okay with it! And that’s where always the fun of it! LOL! On the other hand, It is always good to have it so you can be well-prepared. However, you can cook any dish the way you like it. I bet it will taste delicious and you will just feel proud about it. In any case, if everything did not turn out the way you expect and not happy about it, don’t be upset, try again next time. That’s how we all learn, remember the mistakes and keep the lesson. Hope it helps 😉
Prep Time: 20-25 minutes
Cooking Time: 60-75 mins
Servings: 5-7
Ingredients:
- 1 lb party wings
- 1 lb chicken breast with bone(or whole if you prefer) – cut up in small bite-sized pieces
- 4-5 pcs boiled eggs or century eggs
- 1/2 knob(thumbsize) of ginger sliced in small pieces
- 1/2 cup white onions chopped
- 4-5 cloves garlic crushed and chopped
- 1/2 tsp ground black pepper
- 3 tsp pink salt
- 2 tbsp fish sauce
- 1 bouillon cube
- 10 cups water or more if needed(you can add if you want more broth)
- 4 tbsp olive oil
- 1/8 tsp saffron leaves
- 1/4 cup lemon juice
OPTIONAL for TOPPINGS:
- 2-3 eggs
- chopped green onions
- pork rinds
- fried garlic
- lemon wedges
Directions:
- For the last year, I have been cooking this with half oatmeal and half rice. So recently, I also tried cooking it with champorado, our chocolate rice pudding. Click here for recipe
- Boil the chicken parts for 15-20 mins then turn fire to low
- If you prefer adding boiled egg, you can start boiling it with the chicken and just scoop it out after 5-7 minutes
- Scoop the chicken out and shred using knife and fork if you prefer
- Heat another pan w oil. Sautee ginger, garlic and onions. Add chicken, then salt/fish sauce while sautéing. Cook for 5-7 minutes. Add bouillon cube if you have.
- Pour the broth and let it boil for 25-30 minutes or as soon as you see rice have all been mushed up
- To make it more flavorful and less maintenance, I also add lemon juice on the porridge itself already besides cutting lemon wedges for topping(I only cut them if serving for guests)
Tips:
- Tripe can also be used for the same recipe. We call them “Goto”. They need to be boiled first before sautéing thoug, since they are a little tough
- It’s better if you have leftover rice. It’s faster and easier for boiling. 1 cup of rice will make up for about 4-6 servings/bowls. Since I mentioned that using oatmeal is also great for this dish since they have the same texture once cooked and boiled in water. I think it’s a better and healthier version since most of us are trying to cut down on carbs. Oats are more nutritious and helps people with diabetes and high cholesterol. For
- You’ll be surprised if you have any leftover meat i.e. roast chicken, lechon(roast pork), roast duck and used them as your main ingredients. They are the bomb! Trust me. Since they already have full-packed flavor to begin with. All you have to do is sautee and boil the rice. That’s basically going to save you half the time
- If you want something boneless, you can just boil the chiken with bones then shred into smaller pieces before sauteeing. That way it is easier to eat especially if you will be feeding to young children. I shred some meat and I leave some with the bones. We, Filipinos love gnawing on the bones to get the meat out of it. I actually do both and you can even add any ground meat you prefer so it can be a little chunky. =D
“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)
DISCLAIMER: As someone who’s only passionate about cooking and determines healthy food to eat, I am not a doctor, nor do I intend for the following to cure, prescribe, or heal any disease or ailment. Please see a medical professional before consuming anything medicinally, changing your diet, or seeking holistic healing practices. Eat/Drink at your own risk…;p
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