Low Carb Arroz Caldo

Experience a comforting Filipino classic with a wholesome twist in this Low Carb Arroz Caldo recipe, where traditional rice is swapped for nutritious cauliflower rice. Bursting with the rich, savory flavors of tender chicken, aromatic garlic, ginger, and fish sauce, this keto-friendly dish is perfect for satisfying your cravings without the carbs. Simmered in a flavorful chicken broth and topped with vibrant green onions, creamy hard-boiled eggs, and crispy fried garlic, each bowl is as nourishing as it is aromatic. A squeeze of fresh lemon adds the perfect tangy finish, making this quick and hearty meal (ready in just 45 minutes!) a delicious choice for low-carb comfort food lovers. Perfect for cozy evenings or a healthy lunch any day of the week!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups Cauliflower rice
• 1 pound Chicken breast
• 1 medium Onion, finely chopped
• 5 pieces Garlic cloves, minced
• 1 inch Fresh ginger, sliced
• 2 tablespoons Olive oil
• 6 cups Chicken broth
• 2 tablespoons Fish sauce
• 0.5 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 pieces Green onions, chopped
• 2 pieces Hard-boiled eggs, peeled and halved
• 1 piece Lemon, sliced into wedges
• 2 tablespoons Fried garlic, for topping

Directions

Step 1

Begin by preparing the chicken breast. Rinse it under cold water and pat dry using paper towels. Cut the chicken into bite-sized pieces and set aside.

Step 2

In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3 minutes.

Step 3

Add the minced garlic and sliced ginger into the pot. Stir and cook for about 2 minutes until they release their aroma.

Step 4

Introduce the chicken pieces into the pot, stirring to coat them with the garlic, onion, and ginger mixture. Cook until the chicken is lightly browned on the outside, about 5-7 minutes.

Step 5

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to let it simmer. Allow the chicken to cook thoroughly for about 10 minutes.

Step 6

Stir in the cauliflower rice, fish sauce, salt, and pepper. Continue to simmer for another 5 minutes, allowing the flavors to fully develop and the cauliflower rice to become tender.

Step 7

Taste and adjust the seasoning with more salt or fish sauce as needed.

Step 8

To serve, ladle the arroz caldo into bowls. Garnish with chopped green onions, halved hard-boiled eggs, and a sprinkle of fried garlic.

Step 9

Serve each bowl with a wedge of lemon on the side for squeezing over the arroz caldo just before eating.

Nutrition Facts

Serving size	2625 grams (2625.0g)

Amount per serving	% Daily Value*
Calories	1310

Total Fat 50.30g	64%
Saturated Fat 9.90g	50%
Polyunsaturated Fat 4.90g
Cholesterol 576mg	192%
Sodium 8733mg	380%
Total Carbohydrate 54.10g	20%
Dietary Fiber 14.20g	51%
Total Sugars 21.70g
Protein 167.80g	336%

Vitamin D 44IU	220%
Calcium 394mg	30%
Iron 10mg	56%
Potassium 3920mg	83%

*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: 33.8%

Protein: 50.1%

Carbs: 16.1%