Low Fat Arroz Caldo

Indulge in the comforting warmth of Low Fat Arroz Caldo, a lighter take on the classic Filipino rice porridge that's satisfying without the guilt. Made with tender strips of boneless, skinless chicken breast, fragrant jasmine rice, and a medley of aromatic staples like ginger, garlic, and onion, this dish is simmered to perfection in low-sodium chicken broth for a healthier twist. A touch of safflower threads imparts a vibrant golden hue, while fresh calamansi or lime juice and cilantro brighten the flavors. Ready in under an hour, this creamy, soul-soothing dish is perfect for a hearty yet balanced meal. Ideal for cold days or a simple weeknight dinner, Low Fat Arroz Caldo delivers classic comfort food goodness in a health-conscious way.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 30 grams ginger
• 4 pieces garlic cloves
• 1 piece medium onion
• 2 tablespoons fish sauce
• 6 cups low sodium chicken broth
• 1 cup jasmine rice
• 3 stalks spring onions
• 2 tablespoons calamansi or lime juice
• 0 to taste salt
• 0 to taste black pepper
• 0.25 teaspoon safflower threads
• 1 tablespoon extra virgin olive oil
• 0.25 cup chopped fresh cilantro

Directions

Step 1

Begin by slicing the chicken breast into thin strips for quicker cooking.

Step 2

Peel and slice the ginger into thin matchsticks.

Step 3

Mince the garlic cloves and finely chop the onion.

Step 4

In a large pot, heat the extra virgin olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes.

Step 5

Incorporate the ginger and garlic, stirring frequently, for another 2 minutes, or until fragrant.

Step 6

Add the chicken strips to the pot, season generously with salt and black pepper, and cook until they are lightly browned on all sides, about 5 minutes.

Step 7

Pour in the fish sauce and let it simmer for a minute to meld the flavors together.

Step 8

Add the jasmine rice into the pot, stirring to coat the grains in the aromatics and oil.

Step 9

Pour in the low sodium chicken broth and bring the mixture to a gentle boil.

Step 10

Once boiling, lower the heat and let it simmer for about 25 minutes, stirring occasionally to prevent sticking.

Step 11

Stir in the safflower threads to give the arroz caldo a distinct golden hue.

Step 12

Continue simmering until the rice becomes fully cooked and the porridge reaches a desirable, thick consistency. You can add more broth or water if needed.

Step 13

Adjust the seasoning with salt and pepper according to your preference.

Step 14

Serve hot, garnished with chopped spring onions, freshly squeezed calamansi or lime juice, and a sprinkle of cilantro for added freshness.

Nutrition Facts

Serving size	(2481.5g)

Amount per serving	% Daily Value*
Calories	1479.8

Total Fat 33.3g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 425mg	0%
Sodium 8603.3mg	0%
Total Carbohydrate 100.0g	0%
Dietary Fiber 7.0g	0%
Total Sugars 11.3g
Protein 187.6g	0%

Vitamin D 25IU	0%
Calcium 362.0mg	0%
Iron 14.1mg	0%
Potassium 3487.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.7%

Protein: 51.7%

Carbs: 27.6%