Chicken Arroz Caldo: The Ultimate Filipino Comfort Porridge
Arroz Caldo (“warm rice” in Spanish) is the Filipino answer to chicken congee—a hearty, ginger-infused rice porridge loaded with tender chicken, toasted garlic, and a squeeze of calamansi. Perfect for rainy days, sick days, or midnight cravings, this dish is warm, nourishing, and packed with flavor!
Why You’ll Love This Recipe
✅ One-Pot Wonder – Easy to make, easier to clean.
🍗 Comfort in a Bowl – Soft rice, savory chicken, and aromatic ginger.
🌧 Perfect for Cold Weather – Warms you from the inside out.
🍋 Customizable – Top with egg, chicharon, or chili oil!
Key Ingredients
- Chicken (thighs or wings) – Bone-in for richer broth.
- Glutinous rice (malagkit) + jasmine rice – For creamy texture.
- Fresh ginger – The star flavor (slice or julienne).
- Garlic, onions, fish sauce (patis) – Classic Filipino base.
- Safflower (kasubha) or annatto oil – For golden color.
- Toppings – Fried garlic, scallions, calamansi, hard-boiled egg.
Serving Ideas
🍳 Top with soft-boiled egg – For extra richness.
🍋 Squeeze calamansi – Brightens the flavors.
🔥 Add chili garlic oil – For a spicy kick.
Pro Tips
✨ Use leftover rotisserie chicken – Shred and add at the end.
🔥 Toast rice lightly – Adds nutty depth.
🥄 Stir occasionally – Prevents sticking.
This Arroz Caldo is pure Filipino comfort—creamy, gingery, and soul-warming!
Love lugaw? Try our Sikwate or Champorado next! 🍚🐔
Enjoy, share, and kain na! 😋
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Chicken Arroz Caldo: The Ultimate Filipino Comfort Porridge
Description
Arroz Caldo is the Filipino answer to chicken congee—a hearty, ginger-infused rice porridge loaded with tender chicken, toasted garlic, and a squeeze of calamansi. Perfect for rainy days, sick days, or midnight cravings, this dish is warm, nourishing, and packed with flavor!
Ingredients
For the Toppings
Instructions
Preparation:
Gather all the ingredients needed. Peel the spices like onion, ginger, and garlic and then mince or chop them.
Clean the chicken, cut it into serving pieces, trim any excess fat, then wash and drain it thoroughly.
Cooking:
Hard boil the eggs, let them cool down, and remove the shell. Set them aside.
Heat the vegetable oil in a large pot over medium-high heat. Saute the onions, garlic, and ginger, stirring regularly, until soft and fragrant.
Put the chicken in and saute it until it is just lightly browned and has started rendering its fat. Add a pinch of salt to taste. Add fish sauce (optional) and continue to cook for a couple of minutes.
Note: Add more salt if fish sauce is not in use.Pour in the water and bring it to a boil, skimming off any scum that rises to the surface. Then add the chicken broth cubes and stir to dissolve.
Note: If liquid chicken broth is available, use 5 cups instead of the water and broth cubes.Lower the heat, stir in rice and bring the mixture to a boil. Cover and simmer for 10 minutes, stirring occasionally, until the rice has softened and expanded and the congee has thickened to the desired consistency. Then Season with salt and pepper to taste.
Portion soup into bowls, add the hard boiled egg and garnish of your choice, like chopped green onions, and toasted garlic. It is best to squeeze some lemon or calamansi on top before eating to bring additional taste of the dish.
It is best to serve it warm. Share and enjoy the food.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 479kcal
- % Daily Value *
- Total Fat 11.2g18%
- Saturated Fat 3.2g16%
- Cholesterol 221mg74%
- Sodium 535mg23%
- Potassium 562mg17%
- Total Carbohydrate 35.9g12%
- Dietary Fiber 2.3g10%
- Sugars 1.9g
- Protein 55.5g112%
- Calcium 6 mg
- Iron 25 mg
- Vitamin D 103 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
