Chicken (or Turkey) Arroz Caldo
 Arroz Caldo){kind=link}
Kevin J. Miyazaki Courtesy of Clarkson Potter/Publishers
Chef Sheldon Simeon says of this comforting recipe he grew up with in Hawai’i: “It’s a common local tradition to make rice porridge with leftover turkey the day after Thanksgiving, but what you called it depended on your roots. For Chinese and Korean families it was jook; Japanese families, okayu or zosui; and for Filipino families, arroz caldo, a dish that translates to ‘rice broth’ in Spanish.
There’s no agreed-upon recipe for arroz caldo, per se; it’s more of a simple equation of rice, salt, and water doctored up with whatever seasonings are handy. Some people like their arroz caldo soupy, others prefer it cooked longer so the rice breaks down and it becomes thick and starchy. Since most of the year you won’t have a turkey carcass to pick from, this version uses chicken thighs (though the leftover turkey option is also included). And since half the appeal of arroz caldo is in the toppings, I use a grip of them here: fresh scallions, fried garlic, pork rinds, boiled eggs, citrus, and a spicy umami-bomb condiment we make at Lineage called Hilo X.O.“
How to Make It
1
Place the chicken in a large bowl and sprinkle with the garlic salt and white pepper. Toss to coat, then set aside. (If using turkey, you will season it with garlic salt and white pepper and add it later.)
2
In a large pot, heat the oil over medium-high until shimmering-hot. Add the onion, minced garlic, and ginger and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add the chicken and cook, stirring occasionally, until the skin begins to brown and the fat renders, about 5 minutes.
3
Stir in the rice so that it’s coated in chicken fat and cook for another 5 minutes, until the rice smells toasted and nutty. (At this point, if you’re using cooked turkey, season the shredded meat with garlic salt and white pepper to taste and add to the pan.) Pour in the broth.
4
Increase the heat and bring to a boil. Reduce to a low simmer and cook, stirring occasionally, until the chicken is nearly falling off the bone and the rice grains have broken down significantly, 45 minutes to 1 hour. Remove the chicken from the pot and let cool. (If you’re using turkey, just leave it in there.) Adjust the consistency with water as desired.
5
When the chicken is cool enough to handle, remove the meat from the bones and roughly chop, then stir it back into the arroz caldo. Season with the fish sauce, then divide among bowls. If desired, squeeze a calamansi or lime wedge over the top (serve extra wedges on the side) and garnish with fried garlic, scallions, X.O. sauce, and a soft-boiled egg.
Ingredients
For the Porridge
2 lbs bone-in, skin-on chicken thighs (or 3 cups shredded cooked turkey meat)
1 ½ tsp garlic salt
½ tsp ground white pepper
2 tbsp neutral oil such as canola
1 medium yellow onion, diced
6 cloves garlic, minced
1 tbsp minced fresh ginger
1 cup uncooked rice
6 cups chicken or turkey broth
1 tbsp fish sauce, plus more to taste
Optional Toppings
calamansi or lime wedges
fried garlic or crushed pork rinds
1 bunch scallions, thinly sliced
Soft-boiled eggs, peeled and halved
Directions
1
Place the chicken in a large bowl and sprinkle with the garlic salt and white pepper. Toss to coat, then set aside. (If using turkey, you will season it with garlic salt and white pepper and add it later.)
2
In a large pot, heat the oil over medium-high until shimmering-hot. Add the onion, minced garlic, and ginger and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add the chicken and cook, stirring occasionally, until the skin begins to brown and the fat renders, about 5 minutes.
3
Stir in the rice so that it’s coated in chicken fat and cook for another 5 minutes, until the rice smells toasted and nutty. (At this point, if you’re using cooked turkey, season the shredded meat with garlic salt and white pepper to taste and add to the pan.) Pour in the broth.
4
Increase the heat and bring to a boil. Reduce to a low simmer and cook, stirring occasionally, until the chicken is nearly falling off the bone and the rice grains have broken down significantly, 45 minutes to 1 hour. Remove the chicken from the pot and let cool. (If you’re using turkey, just leave it in there.) Adjust the consistency with water as desired.
5
When the chicken is cool enough to handle, remove the meat from the bones and roughly chop, then stir it back into the arroz caldo. Season with the fish sauce, then divide among bowls. If desired, squeeze a calamansi or lime wedge over the top (serve extra wedges on the side) and garnish with fried garlic, scallions, X.O. sauce, and a soft-boiled egg.
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