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Arroz Caldo with Kabocha Squash - Instant Pot + Stovetop

The classic Filipino Arroz Caldo has the addition of Kabocha Squash in this recipe. The rice porridge, with chicken cooked in soup stock flavored with garlic, onions, and ginger has the added dimension of kabocha squash cubes, or kalabasa, as it's known to Filipinos. This is the rice porridge that most Filipinos turn to when feeling ill, or the weather gets rainy and chilly. Serve this as an afternoon merienda, or a meal for lunch and dinner.
I shared how to cook this either in the Instant Pot or stovetop. Cooking takes longer on the stove and is about 45 to 50 minutes. This is an Asian in America blog post recipe by Elizabeth Ann Quirino.
Cook Time24 minutes
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Arroz Caldo Chicken Kabocha Squash
Servings: 4 people
Calories: 1kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Instant Pot multicooker - 6 or 8 quarts
  • Large stockpot or Dutch oven - if using stovetop

Ingredients

  • 2 cups cubed kabocha squash, from about half of a whole squash
  • 2 Tablespoons vegetable oil
  • 6 cloves garlic, peeled
  • 1 whole white or yellow onion
  • 1 knob; 1-inch piece fresh ginger, peeled, sliced in julienned strips
  • 2 stalks scallion whites, sliced (reserve greens for garnish)
  • 2 Tablespoons patis (fish sauce)
  • 1 cup uncooked white rice
  • 1 to 2 cups cooked chicken cubes, about 1/4-inch sized
  • 8 to 10 cups chicken stock; boiled from leftover roast chicken carcass;
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For garnish

  • 2 stalks scallion greens, sliced
  • 2 whole hard-boiled eggs, sliced
  • 4 pieces fresh calamansi, sliced; or serve the frozen concentrate, around 2 Tablespoons, for dipping; or substitute with 1 to 2 lemons, for garnish

Instructions

To prepare the kabocha squash:

  • Blanch half (or a whole) of a squash in boiling water over high heat for 6 to 8 minutes. Remove from water. Let cool and slice the squash with a large knife.
    The outer and inside skin should be slightly soft enough to manage after you blanch it. Scrape off the seeds. Cut the inside orange flesh into 1/2-inch-sized cubes, Set aside.

To cook the Arroz Caldo with Kabocha Squash in the Instant Pot (option 1)

  • Click on the Saute function. Pour the oil into the inside pot. When oil is hot enough in about 2 minutes, fry the garlic cloves till they turn brown and fragrant. Remove the garlic and set aside for garnish.
    Saute the onions, ginger and scallions. Pour the patis. Add the uncooked rice and stir around for a minute to flavor and puff up the grains a little.
    Add the chicken and kabocha cubes.
    Pour the soup stock. Season with salt and pepper.
    Turn off the Saute function by clicking Cancel.
    Close and lock the lid. Check that the release valve is set to Sealing.
    Select on the keypad: Rice Porridge or else select Rice (if that's what's on the keypad). This cooks for about 14 minutes in the Instant Pot.
    When the timer buzzes to signal cooking is complete, do a quick release (let the steam come down on its own by turning valve towards you).
    Open and unlock the lid carefully, set lid on a dry place on counter.
    Stir the Arroz Caldo. Ladle into individual soup bowls. Garnish with the fried garlic, scallion greens, calamansi and hard-boiled egg slices. Serve piping-hot.

To cook on the stovetop (option 2)

  • Prepare the kabocha squash as directed above. Set cubes aside.
    In a large stockpot or Dutch oven, over medium-high heat, add the oil. When oil is hot enough, fry the garlic cloves till brown, for 2 to 3 minutes. Remove garlic and set aside.
    In the same stockpot and oil, saute the onions, ginger and scallion whites. Pour the patis.
    Add the uncooked rice and stir around. Add the cooked chicken and kabocha squash cubes. Pour the stock and season with salt and pepper.
    Cover and cook on medium heat for about 40 minutes, or till rice is cooked completely. Stir the porridge every so often to avoid sticking to the bottom.
    When done, ladle in bowls. Garnish with garlic, scallion greens, calamansi, and eggs. Serve piping hot.

Cook's comments:

  • I shared how to cook soup stock for different soup recipes in a previous blog post. Click here. Or use store-bought broth or soup stock if more convenient.

Nutrition

Serving: 100g | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 291mg | Potassium: 2mg | Fiber: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg