Chicken Arroz Caldo (Chicken Rice Porridge)

Name: Chicken Arroz Caldo (Chicken Rice Porridge)
Prep time: 20 min
Cook time: 30 min
Yield: 5
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, crushed; 1 (2 inch) piece fresh ginger, peeled and thinly sliced; 2 1/4 pounds chicken wings, split and tips discarded; 1 tablespoon fish sauce (Optional); 5 1/4 cups chicken broth; 1 cup glutinous sweet rice; salt and pepper to taste; 1 green onion, chopped; 1 lemon, sliced (Optional); 1 teaspoon fish sauce for sprinkling, if desired (Optional)

⏱️ Ready in 50 min 🥄 Prep 20 min 🔥 Cook 30 min 👥 5 servings 👁️ 16 views

Chicken Arroz Caldo (Chicken Rice Porridge) is an moderately easy dinner you can prepare in just 50 minutes. Made with 2 tablespoons olive oil, 1 onion, diced, 2 cloves garlic, crushed, 1 (2 inch) piece fresh ginger, peeled and thinly sliced and 2 ¼ pounds chicken wings, split and tips discarded, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 20 min

Cook 30 min

Serves 5

Difficulty Medium

Nutrition Facts

Servings per recipe 5

Serving size 1 serving

Amount per serving

Calories 294

% Daily Value*

Total Fat 14.9g 19%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1586mg 69%

Total Carbohydrate 24.6g 9%

Dietary Fiber 2.7g 10%

Total Sugars 3.5g

Protein 15.5g 31%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes.

Add the chicken wings; cook and stir together for 1 minute.

Stir the fish sauce into the pot, cover, and cook another 2 minutes.

Pour the chicken broth into the pot.

Add the sweet rice and stir.

Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot.

Season with salt and pepper.

Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.