How to cook Chicken Arroz Caldo
Brown the chicken
Pat the chicken dry. Heat 1 tablespoon of oil in a large heavy pot over medium-high heat. Brown the chicken in batches for 3–4 minutes per side, then transfer to a plate.
Sauté the aromatics
Lower the heat to medium and add the remaining oil. Cook the onion for 3 minutes. Add the garlic and ginger, then cook for another 2 minutes until fragrant.
Toast the rice
Add the drained rice and stir for 2 minutes so every grain is coated with the aromatic oil. Stir in the optional kasubha for a warm golden color.
Season the pot
Add the fish sauce and black pepper. Stir for 30 seconds, scraping up the flavorful browned bits from the bottom of the pot.
Simmer until creamy
Return the chicken to the pot and pour in the stock. Bring to a gentle boil, then lower the heat and partially cover. Simmer for 35–45 minutes, stirring every few minutes, until the rice breaks down and the chicken is tender.
Adjust the texture
Add a little hot stock or water if the porridge becomes too thick. Arroz caldo should be creamy and spoonable because it continues to thicken as it rests.
Finish the seasoning
Taste and add more fish sauce or pepper if needed. For easier serving, remove the chicken bones and shred some of the meat, then return it to the pot.
Plate the dish
Ladle the arroz caldo into a wide warm bowl. Arrange chicken pieces in the center, lean one egg half against the chicken, and finish with toasted garlic and scallions. Add a calamansi half or lime wedge at the rim.
Serve immediately
Place extra calamansi or lime wedges and a small dish of fish sauce alongside the bowl so everyone can brighten and season their serving to taste.