We Mashed Up Arroz Caldo with Paella for this Episode of Cooking with Kimmie

March 20, 2019

What could be heartier than two of our favorite rice dishes become one (cue the Spice Girls)? Besides, we’ve been in an extended flu season and everyone’s sick so you might as well have an Arroz Caldo Paella party… and don’t forget your vaccine booster shots first.

Oh so soothing.

Don’t forget to stir every once in a while so that the rice cooks evenly. I know, part of the charm of paella is the crisp toasted rice that is leftover at the bottom of the pan. You’ll still get that with the stirring; it just ensures that it doesn’t blacken and burn to the point of making washing the dish a gargantuan task at the end of the meal.

Arroz Caldo Paella

  • Serves: 8 people
  • Active time: 45 minutes
  • Total time: 45 minutes
  • Difficulty: Medium



  • 6-8 chicken thighs, skin on and bone in
  • Salt and pepper, to taste
  • 2 tbsp. oil


  • 1 large white onion, diced
  • 2 tbsp. garlic, minced
  • ¼ cup ginger, thinly sliced
  • 3 cups rice
  • 4 ½ cups chicken broth


  • 2 tbsp. crispy garlic
  • ¼ cup spring onions, sliced
  • Calamansi, for garnish


  1. In a large straight sided skillet, add 2 tbsp. oil an heat over medium-high.
  2. While oil is heating up, pat chicken thighs dry and season with salt and pepper.
  3. Add the chicken to the hot oil, skin side down, and brown for about 2 minutes on each side.
  4. Remove chicken from pan and set aside.
  5. Lower heat to medium then add the onion, scraping any browned bits formed on the bottom of the pan.
  6. Once onions are slightly translucent, add the garlic and ginger, then continue to cook for about 1 minute or until ginger beings to soften.
  7. Add rice and toast, moving the rice around, for about 5 minutes or until rice begins to color.
  8. Add in the chicken broth and stir until evenly distributed.
  9. Add back the browned chicken to the top of the rice then turn heat back up until bubbling.
  10. Once bubbling, lower the heat then cover the pot.
  11. Let cook for 15 minutes undisturbed then remove the lid.
  12. Continue to cook uncovered for about 5 more minutes or until rice is completely tender and liquid is evaporated.
  13. Remove from heat and garnish with garlic, spring onions, and calamansi.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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