With the weather getting somewhat colder, it was the first day of a little rain this morning, it means that it is time for something warm and comforting. Arroz Caldo is probably one of my favorite meals, but then again that list is super long. There is just something comforting about a bowl of chicken and rice that I have always loved. When I was younger and I used to eat Top Ramen, I used to add cooked rice to the soup and let it soak up all the broth. The blend of the noodles and rice is something I've always loved. And I think it was because the rice part reminded me of Arroz Caldo.
What exactly is Arroz Caldo? It's a Filipino rice porridge or congee. Rice and chicken slowly cooked in a savory broth until it's thick and topped with hard boiled eggs, scallions, fried garlic and calamansi. Luckily my mom has a calamansi tree in their backyard, so it something that I can easily get my hands on. If you don't have calamansi, lime would be a perfect substitution. Normally Arroz Caldo calls for Fish Sauce, but I'm not a fan of it so I just use a little more salt in mine.
Sound delicious? Then keep reading...
