Arrozcaldo Recipe

Prep

Rinse the rice under cold water until the water runs mostly clear; drain and set aside. Peel and mince garlic; set aside about 2 tablespoons of minced garlic for frying as garnish. Slice the remaining garlic thinly for the base if desired. Chop onion finely. Peel and julienne the ginger into thin matchsticks or slice into thin rounds. Slice green onions on a diagonal; separate whites and greens.

Brown chicken and aromatics

Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil (or annatto oil for color). When shimmering, add the bone-in chicken pieces skin-side down (if skin removed, just place pieces in pot) and brown lightly for 3–4 minutes per side until golden but not fully cooked. Remove chicken and set aside. In the same pot, lower heat to medium and add the chopped onion; sauté 3–4 minutes until softened. Add 6 minced garlic cloves (reserve remaining garlic for frying) and the julienned ginger; cook 1–2 minutes until fragrant but not burnt.

Toast rice

Add the rinsed rice to the pot with the aromatics and stir for 1–2 minutes to coat the grains in oil and lightly toast — this improves the porridge's flavor and prevents clumping.

Simmer

Return the browned chicken pieces to the pot. Pour in 10 cups of chicken stock (or water for a lighter flavor). Bring to a boil over high heat, then immediately reduce heat to a gentle simmer. Skim any foam that rises to the surface during the first 5–10 minutes. Partially cover the pot and simmer gently for 35–45 minutes, stirring every 5–10 minutes to prevent rice from sticking to the bottom. If the consistency becomes too thick, add extra hot stock or water 1/2 cup at a time.

Shred chicken and season

When the rice has broken down and the porridge is creamy (rice grains very soft, porridge should be spoonable yet still slightly soupy), remove chicken pieces to a cutting board. Discard bones and skin, then shred the meat into bite-sized pieces. Return shredded chicken to the pot. Stir in 2 tablespoons fish sauce, 1 teaspoon salt (adjust later), and 1 teaspoon ground white or black pepper. Taste and adjust seasoning with more fish sauce, salt, or pepper as needed.

Prepare garnishes

While the porridge finishes, bring a small skillet with 2 tablespoons oil to medium heat. Fry the reserved 2 tablespoons minced garlic (or thin sliced garlic) until golden-brown and crisp, about 1–2 minutes; remove and drain on paper towels to make fried garlic garnish. If using extra shallots, fry until crisp as well. Halve the hard-boiled eggs or leave whole as desired.

Finish and serve

Ladle arrozcaldo into bowls. Top each bowl with shredded chicken, a halved hard-boiled egg, a generous sprinkle of fried garlic and fried shallots (if using), and sliced green onion halves. Grind extra pepper on top. Serve immediately with calamansi or lemon wedges on the side to squeeze over each bowl to brighten flavors.