Arroz Caldo Recipe (Filipino Chicken Rice Porridge)

Arroz Caldo is a Filipino chicken rice porridge recipe, delicious yet so simple and easy to make.

This Arroz Caldo recipe is made with chicken, glutinous and regular white rice simmered in broth or water in with a savory ginger flavor. When served, it is topped with hard-boiled egg, toasted garlic, green onion, lemon, and fish sauce.

Depending on the region, some people use glutinous rice only, regular white rice, or a combination of both, just like this recipe.

Chicken Arroz Caldo is a Filipino comfort food enjoyed regardless of the weather. Whether it's a rainy day or scorching heat and humidity, this dish is a staple.

It's not just a comfort food but it's also a popular choice when feeling under the weather. Another simple yet comforting dish my mom used to prepare when we were sick was lugaw, a plain rice porridge or congee with small amounts of milkfish (bangus) flakes.

This chicken rice porridge sounds so good right now, especially with my allergies acting up. Anything with ginger or turmeric is my go-to remedy, which is why I make it a habit to drink ginger tea or turmeric tea daily for its soothing effects.

When I make arroz caldo, it reminds me of Goto. It is another popular congee or rice porridge cooked similar to arroz caldo that uses honeycomb tripe.

Tips to cook arroz caldo

1. Use chicken thighs and legs for added flavor, as the bones enhance the dish. If using chicken breast, consider using chicken broth instead of water and adding a small amount of chicken flavor bouillon.
2. Brown the chicken before adding water to intensify the flavor.
3. Adjust the water amount based on the type of rice used. Glutinous rice may require more water, white white rice may need less.
4. Consider adding lemon to the mixture or serving it on the side with fish sauce according to your preference.
5. Garnish with toasted garlic and green onions for extra flavor and texture.
6. Save time by making extra servings of toasted garlic. Store them in a sealed container for future use.
7. Serve the dish hot for best flavor.

Video

Recipe

Arroz Caldo Recipe

Arroz Caldo is a simple, hearty and delicious Filipino chicken rice porridge topped with toasted garlic, garlic onion, lemon and fish sauce.

5 from 3 votes

Print Pin Rate

Course: Main Course, Snack

Cuisine: Asian, Filipino

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 490kcal

Ingredients

• 1 pound chicken thighs and legs
• 1 tablespoon fish sauce
• 1 small onion chopped
• 6 cloves garlic minced
• 2 thumbs ginger julienned
• 1 teaspoon Knorr Chicken Flavor Bouillon
• 1 teaspoon ground black pepper
• ½ cup glutinous rice
• ¼ cup jasmine rice (use whatever brand you have)
• 5 cups water (Originally I added 4 cups, then once rice was done it was too sticky so I added 1 more cup of water.)
• 1 teaspoon Kasubha (safflower)
• ½ cup garlic onion or scallions chopped
• 4 hardboiled eggs peeled and cut in half
• ¼ cup toasted garlic

Toasted Garlic

• 1 head garlic peeled and pounded

US Customary - Metric

Instructions

• Marinate chicken in fish sauce for at least half an hour or longer.
• Prepare hard-boiled egg.
• Prepare and toast garlic in medium to low heat until golden brown and crisp.
• Wash rice before cooking.
• Heat oil over medium heat.
• Saute onion for 2 minutes.
• Add garlic. Cook until golden.
• Stir-in ginger. Cook for 2 minutes.
• Add and brown chicken for about 3 minutes.
• Stir-in Knorr seasoning.
• Add glutinous and regular rice. Stir for 2 minutes.
• Pour water or chicken broth and ground black pepper.
• Cook for about 25 to 30 minutes until rice is done and chicken is tender.
• Note: If you find the mixture too sticky, add 1 cup water or chicken broth.
• Season with fish sauce or salt.
• Sprinkle some garlic onion or scallions. Reserve some as garnish.
• Serve the following garnish: hardboiled eggs peeled and sliced in half, chopped garlic onions, toasted garlic, slices of lemon and fish sauce.
• Serve hot. Enjoy!

Notes

1. I always serve toasted garlic, garlic onion, lemon and fish sauce on the side so it is easier for people to season their dish to their liking.
2. If you like a yellowish arroz caldo, add 2 more teaspoons of kasubha (safflower). I like it as garnish instead.
3. If you love tripe, try a similar rice porridge recipe, click the link for GOTO.

Nutrition

Calories: 490kcal | Carbohydrates: 36g | Protein: 29g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 298mg | Sodium: 644mg | Potassium: 447mg | Fiber: 2g | Sugar: 2g | Vitamin A: 473IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 2mg