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 with a distinct ginger flavor. When served, it is topped with hardboiled egg, toasted garlic, green onion, lemon and fish sauce. Depending on the region, some people use glutinious rice only or regular white rice or a combination of both just like this recipe.
Chicken Arroz Caldo is a Filipino comfort food. In the Philippines, it doesn’t matter what the weather is, it could be a rainy day or scorching heat and humid, we have this dish anyway. When I lived in the Philippines, I don’t remember being cold unless we were in Baguio or Tagaytay City. Also, it is a popular food when one is under the weather and not feeling well. Another quick light meal my mom prepared when we were sick, especially if we were puking, was lugaw, a plain rice porridge or congee with small amounts of milkfish (bangus) flakes.
Once in a while, my mom made Arroz Caldo as snack when we came home from school. But it becomes a meal on its own since we kept asking for more. What amazes me, my mom doesn’t eat chicken but she makes it so scrumptious.
We were in the Philippines recently and drove by tiny stalls that served only this dish. We were not aware why there were so many people. Our driver said, those are people on their lunch break lining up for chicken arroz caldo. He said, it is something they can quickly eat that filled them up, cheap and flavorful.
This dish sounds so good right now. My allergy is so bad at this time of year and anything with ginger or turmeric is my go to dish or drink. I drink ginger tea or turmeric tea daily to help relieve inflammation and it soothes me well. When I make arroz caldo, it reminds me of Tinolang Manok and Sinampalukang Manok. They have similar ingredients and cooking procedure up to the point when broth or water is added then they differ in the vegetables but in this case rice is added.
Tips in Cooking Arroz Caldo
- Use chicken thighs and legs. Chicken bones add so much flavor to the dish. When I made this, I transferred 2 packages to thaw in the fridge. Unfortunately, one package was chicken breast and luckily the other was chicken legs. I prefer using with bones but it worked out, I combined them together.
- If you prefer chicken breast, I suggest you use chicken broth instead of water and add a small amount of chicken flavor bouillon.
- Before adding water, brown chicken as it adds more flavor.
- This recipe is a combination of glutinous and white rice. If you prefer to use either or, adjust water accordingly. Glutinous rice might need more water while white rice will use less water.
- Depending on your preference, add lemon to the mixture or serve it on the side. I like it served on the side with fish sauce.
- I also serve the following garnish: toasted garlic and green onions.
- To save you time, make extra servings of toasted garlic. If you cook other dishes that calls for toasted garlic, you have it on hand already. I store mine in a sealed container in my kitchen cabinet.
- This dish is best when served hot.
Arroz Caldo Recipe & Video
Arroz Caldo is a simple, hearty and delicious Filipino chicken rice porridge topped with toasted garlic, garlic onion, lemon and fish sauce.
- 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
- 1 head garlic peeled and pounded
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 for your liking, 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!
- 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.
- If you like a yellowish arroz caldo, add another 2 teaspoons of kasubha. I like it as a garnish instead.