High Protein Arroz Caldo

Elevate your comfort food game with this hearty and nourishing High Protein Arroz Caldo, a modern twist on the beloved Filipino classic. Packed with lean shredded chicken breast, protein-rich quinoa, and nutrient-dense brown rice, this recipe offers a wholesome upgrade without sacrificing the cozy flavors you love. Infused with the warming aromas of ginger, garlic, and fish sauce, this savory porridge is simmered to creamy perfection in a flavorful chicken broth. Each bowl is topped with a perfectly cooked hard-boiled egg, fried garlic bits, and a sprinkle of fresh green onions for an irresistible finish. Served with a side of tangy lemon wedges, this protein-packed arroz caldo is perfect for meal preps, chilly evenings, or when you're craving a satisfying yet nutritious dish. Ready in just over an hour, this six-serving recipe strikes a delicious balance between comfort and health.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pieces chicken breast, boneless and skinless
• 0.5 cup quinoa
• 0.5 cup jasmine rice
• 0.5 cup brown rice
• 4 pieces eggs
• 8 cups chicken broth
• 4 cloves garlic, minced
• 2 tablespoons ginger, peeled and julienned
• 1 medium onion, chopped
• 2 tablespoons fish sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup green onions, chopped
• 0.25 cup fried garlic bits
• 4 pieces lemon wedges

Directions

Step 1

Begin by hard boiling the eggs. Place the eggs in a pot and cover them with water. Bring to a boil, then let simmer for 10 minutes. Remove from heat and place in an ice bath. Once cooled, peel and set aside.

Step 2

In a large pot over medium heat, add the chicken breasts and pour in 4 cups of chicken broth. Bring to a boil and cook until the chicken is fully cooked, about 15-20 minutes. Remove the chicken from the broth, let it cool, then shred the meat. Set aside both chicken and broth.

Step 3

In the same pot, add the quinoa, jasmine rice, and brown rice to the broth. Pour in the remaining 4 cups of chicken broth and bring to a simmer over medium heat.

Step 4

In a separate pan over medium heat, sauté the onions in a little bit of oil until translucent. Add the garlic and ginger, sautéing until fragrant, about 2 minutes.

Step 5

Stir the onion, garlic, and ginger mixture into the simmering porridge. Add fish sauce, salt, and pepper to taste.

Step 6

Let the porridge simmer, stirring occasionally, until the grains are tender and the mixture thickens to your liking, about 30 minutes. Add more water if needed to achieve your preferred consistency.

Step 7

Add the shredded chicken back into the pot and stir well to combine.

Step 8

To serve, ladle the arroz caldo into bowls and garnish each with a halved hard-boiled egg, chopped green onions, and fried garlic bits. Serve with lemon wedges on the side to add a zesty splash, if desired.

Nutrition Facts

Serving size	3083.2 grams (3083.2g)

Amount per serving	% Daily Value*
Calories	1999

Total Fat 62.70g	80%
Saturated Fat 13.60g	68%
Polyunsaturated Fat 0.00g
Cholesterol 1040mg	347%
Sodium 10478mg	456%
Total Carbohydrate 167.70g	61%
Dietary Fiber 9.60g	34%
Total Sugars 14.60g
Protein 187.70g	375%

Vitamin D 209IU	1046%
Calcium 523mg	40%
Iron 19mg	105%
Potassium 3611mg	77%

*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: 28.4%

Protein: 37.8%

Carbs: 33.8%