Everyone at my office is sick, recovering from being sick, or like me, fighting like hell not to get sick. That’s why I made Filipino arroz caldo for dinner. It’s traditionally a savory rice porridge with chicken, garlic, and ginger. I cooked a Paleo version using cauliflower rice, which is made by putting cauliflower florets in a food processor and pulsing until the cauliflower is the size of rice grains. My arroz caldo is inspired by Joshua Bozel’s recipe for Serious Eats and Mary J. Gines’s recipe for Fit Living Foodies.
Paleo Filipino “Arroz Caldo”
- 2/3 cup canola oil (or coconut oil), divided
- 12 cloves of garlic, minced (yes, 12!)
- 1 medium onion, thinly sliced
- 1 tablespoon minced ginger
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups cauliflower rice
- 2 cups chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon ground black pepper
- 4 green onions, thinly sliced
Heat 1/3 cup oil in small pan over medium heat. Add half of the minced garlic and cook until garlic turns light brown, about 5 minutes. Place garlic in fine-mesh strainer and drain. Then transfer to a paper towel-lined plate and set aside.
In a large pot or Dutch oven, heat the remaining 1/3 cup oil over medium-high heat. When the oil shimmers, add the sliced onion and cook for 5 minutes until soft but not brown. Next add the rest of your garlic and ginger and cook for 1 minute more.
Place chicken in pot and cook until no longer pink. Then add cauliflower rice, chicken stock, fish sauce, and lime juice. Bring to a boil and then lower heat and simmer for 15-20 minutes until it has reached your desired consistency. Add more fish sauce and lime juice to taste.
Ladle arroz caldo into bowls and top with green onions and fried garlic.