Low Sodium Arroz Caldo

Transform mealtime into a heartwarming experience with this flavorful Low Sodium Arroz Caldo, a Filipino comfort food classic reimagined for healthier eating. This soothing rice porridge is simmered to perfection with tender bone-in chicken thighs, aromatic ginger, garlic, and onion, all enriched by a blend of homemade broth and low-sodium chicken stock. Jasmine rice serves as the creamy base, delicately seasoned with a hint of black pepper and a fragrant bay leaf. Topped with fresh green onions and a zesty squeeze of calamansi or lemon, this dish delivers all the cozy, savory flavors you love—without the extra sodium. Quick to prepare in just 15 minutes and ideal for six servings, this low-sodium twist is perfect for family dinners or warming up on a chilly day!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1.5 pounds bone-in chicken thighs
• 8 cups water
• 1.5 cups jasmine rice
• 2 tablespoons ginger
• 4 large garlic cloves
• 1 medium onion
• 4 cups low-sodium chicken stock
• 2 tablespoons green onions, sliced
• 1 piece calamansi or lemon
• 0.5 teaspoon ground black pepper
• 1 piece bay leaf
• 2 tablespoons vegetable oil

Directions

Step 1

Start by cleaning the chicken thighs under cold running water. Pat dry with paper towels.

Step 2

In a large pot, add the chicken thighs and 8 cups of water. Bring to a boil over medium-high heat and skim off any foam that appears.

Step 3

Lower the heat to medium and let it simmer for about 20 minutes until the chicken is cooked through.

Step 4

Remove the chicken from the pot and let it cool. Once cool, shred the chicken into bite-sized pieces, discarding the bones and skin, if preferred.

Step 5

Reserve the chicken broth by straining it to remove impurities and set aside.

Step 6

Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.

Step 7

Peel and thinly slice the ginger. Crush and roughly chop the garlic. Dice the onion.

Step 8

In a large pot, heat the vegetable oil over medium heat. Add the garlic, ginger, and onion. Sauté until the onion is translucent and the mixture is fragrant, about 3-4 minutes.

Step 9

Add the rice to the pot and stir to coat it with the aromatic oil. Sauté for about 2 minutes.

Step 10

Pour in the reserved chicken broth and the low-sodium chicken stock. Add the bay leaf and ground black pepper. Stir to combine.

Step 11

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally, until the rice is soft and the mixture is thickened.

Step 12

Add the shredded chicken back into the pot and stir to heat through.

Step 13

Adjust seasoning with additional ground black pepper to taste. Add some water if the mixture becomes too thick.

Step 14

Serve in bowls topped with sliced green onions. Squeeze a bit of calamansi or lemon juice over the top before serving for a refreshing zest.

Nutrition Facts

Serving size	(4138.1g)

Amount per serving	% Daily Value*
Calories	2284.1

Total Fat 135.0g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 551.1mg	0%
Sodium 1109.6mg	0%
Total Carbohydrate 132.5g	0%
Dietary Fiber 6.1g	0%
Total Sugars 8.8g
Protein 128.1g	0%

Vitamin D 0IU	0%
Calcium 364.4mg	0%
Iron 10.6mg	0%
Potassium 2324.0mg	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: 53.8%

Protein: 22.7%

Carbs: 23.5%