arroz caldo

Instant Pot Arroz Caldo

- 2 1/2 pounds bone-in, skinless chicken (thighs, legs

onion,

1-2 inch fresh ginger, peeled and grated (or sliced)

fish sauce (See Note)

Jasmine rice

unsalted chicken stock (or low-sodium) (See Note)

Olive oil

celery, (optional)

cabbage (optional)

lemon wedges (highly recommend)

scallions (highly recommend)

eggs

chicharon (fried and crushed pork rinds)

pepper

garlic

Turn on your pressure cooker to sauté mode. When the inner pot is hot add two tablespoons of olive oil with the diced onion (and celery, if using). Cook for about two minutes then add the grated or sliced ginger along with 2 tablespoons fish sauce. Stir with a wooden spoon to keep the ginger from burning. Cook for one to two minutes, scraping off any brown bits with your wooden spoon. The browned bits add flavor but you don&#x27;t want to get a burn notice while the soup cooks so add a splash of stock if some of the stuck on bits prove difficult to scrape off.

Add the rice, chicken pieces and seven cups of stock. Stir ingredients together, secure and lock the lid on your pressure cooker. Cook on high pressure for 20 minutes then perform a quick release (see note about cooking time and pressure release).

Once the pressure has been released, remove the lid and set it aside. Pick out the chicken pieces with tongs and shred them with two forks and add them back to the soup. Adjust the seasoning according to your preference or depending on the type of stock you used (unsalted or low-sodium). If you use the cabbage stir it now at this point. Add the last cup of stock if you want a looser soup. Arroz caldo continues to thicken as it sits so I always end up adding more liquid (especially when heating up leftovers).

Ladle into bowls and top with the recommended garnishes.

Rice porridge with beef innards paired with fried pork and tofu with soy and vinegar sauce.

Goto Laman Loob and Tokwat Baboy

jasmine rice

glutinous rice

water

Knorr Beef Cube

lb. beef heart

lb. ox tripe

beef

onion (chopped)

thumbs ginger (minced)

lemongrass

bay leaves (dry)

fish sauce

turmeric powder

onion powder

cooking oil

onion

chili garlic oil

Salt and black pepper

lb. pig cheeks

bay leaves (dried)

salt

tofu

red onion (sliced)

Thai chili (chopped)

garlic (crushed and chopped)

soy sauce

white vinegar

lemon lime soda

Salt and pepper

Prepare the innards by boiling 2 quarts water in a cooking pot. Add lemongrass and dried bay leaves. Continue boiling for 30 minutes. Discard water and set the innards aside.

Heat oil in a large pot. Sauté garlic until it starts to brown. Add onion and ginger. Continue sautéing until the onion softens.

Add Jasmine and glutinous rice. Stir and cook for 1 to 2 minutes.

Pour water in the pot. Let boil. Add Knorr Beef Cubes and fish sauce. Stir.

Add innards. Cover and adjust heat between low to medium. Continue cooking while stirring every few minutes until the innards are very tender and the texture of the rice turns porridge like. Note: This should take up to 90 minutes or so. Add more water if needed.

Season with onion powder, turmeric powder, salt, toasted garlic, and ground black pepper. Keep warm.

Prepare the sauce by combining all the sauce ingredients in a bowl. Stir until well blended. Make sure to shake the lemon lime soda first to release the fizz. Set aside.

Boil water in a cooking pot. Add pork cheeks, lemongrass, bay leaves, and salt. Continue boiling in medium heat for 45 minutes. Remove pork. Let it cool down. Remove pork and set it aside.

Heat ½ cup oil in a pan. Fry one side of the pork until it turns brown. Turn it over and do the same thing to the other side. Note: frying one side should take around 2 minutes. Remove pork from the pan. Set aside.

Add remaining oil to the pan. Deep-fry tofu until it turns golden brown. You may turn it over as needed.

Slice tofu and pork into desired serving pieces. Arrange in a serving bowl. Top with chopped red onion. Pour a good amount of sauce over it.

Arrange the Goto in a serving bowl. Top it with calamansi, green onions, toasted garlic, and chili garlic oil.

Serve hot with tokwat baboy. Share and enjoy!

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Instant Pot Arroz Caldo

Goto Laman Loob and Tokwat Baboy

Top 2 arroz caldo recipes from across the web

The most viewed arroz caldo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Arroz Caldo

Goto Laman Loob and Tokwat Baboy

The most viewed arroz caldo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine