Chicken Arroz Caldo Soup
I grew up in the Philippines and arroz caldo was a household staple. It’s basically boiled rice with chicken or pork that is similar to porridge. We eat it for breakfast, lunch or dinner and I never get tired of it. I used to live across the street from a local arroz caldo shop and we had our own tab and everything.

Me, Aunt Stella and my sister at the kings game


Chicken Arroz Cauli
Serving size: 4Macros per serving:
- Calories 227.5
- Carbs 7.1g
- Protein 25.5g
- Fat 15.3g
Ingredients:
- 1 T coconut oil
- 1T ginger minced
- ½ yellow onion, chopped
- 5 cloves garlic, minced
- 1 lb chicken thigh boneless and skinless, cut in 1 inch squares
- 3 cups cauliflower rice
- 2.5 cups chicken stock
- 1 T fish sauce
- Salt and pepper to taste
- ½ tsp red pepper flakes (optional)
- Lemon
- Small pieces of fried garlic
- Scallions
Instructions:
- In medium heat, Saute garlic until it starts to stick to pan
- Add onion and ginger cook until onion is clear
- Then add chicken thigh squares cook until it starts to brown (1-2 min)
- Add your cauliflower and chicken stock till it boils
- Add salt, pepper and red pepper flakes and fish sauce
- Simmer uncovered on medium to low heat for 10 min
- Squeeze lemon juice before serving, top w green onions and pan fried garlic pieces
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