When it’s raining or chilly outside, I always crave something comforting like Arroz Caldo, a Filipino-style congee. It’s a warm chicken and rice porridge that’s just perfect for those cozy days. I cook the chicken until it’s tender, and let the rice slowly break down into a thick, creamy porridge-like soup.
It’s like the Filipino version of congee, with a nice blend of ginger, garlic and fish sauce that gives it a unique taste. The best part is adding my favorite toppings!! Boiled eggs, crispy garlic, plenty of scallions and a squeeze of lemon. It’s such a simple dish, but it’s perfect for when I need something warm and filling.
Every culture has that one dish you reach for when you need a little comfort, especially on days when you’re feeling under the weather or when the weather itself is a bit gloomy. From Mexican Caldo de Pollo and Italian Chicken Pastina Soup to Greek Avgolemono Soup, I think every culture has that go-to dish for when you need something comforting.
On GypsyPlate, I love sharing recipes like these. Each one has its own flavors, but they all have that comforting, homey feel that really makes you feel better with every bite. Arroz Caldo fits right into that same category of these classic comforting dishes. It’s a very simple dish, just chicken and rice cooked down into a thick, creamy porridge, but it’s unique flavorings make it so special.
What is Arroz Caldo
Arroz Caldo, also known as Aroskaldo, is a Filipino dish that blends rice and chicken into a porridge or gruel. While the name is derived from the Spanish words “arroz” (meaning “rice”) and “caldo” (meaning “broth”), the dish actually traces its roots back to congee, which was brought to the Philippines by Chinese immigrants.
Arroz Caldo is a savory version of lugaw, which is the Filipino take on congee. Lugaw is a broad term used in the Philippines to describe any type of rice porridge, ranging from sweet to savory. Arroz Caldo is a savory lugaw, made by cooking glutinous rice in a mixture of water or chicken broth, and flavored generously with onions, garlic, ginger, and fish sauce. Some versions include kasubha (safflower), which gives a slight yellow color to the dish.
Often enjoyed as a breakfast dish, Arroz Caldo is also commonly made when someone is feeling under the weather. It is served in individual bowls and topped with hard-boiled eggs, chopped scallions, toasted garlic and lime wedges.
Ingredients Needed
- Chicken thighs – I like to use bone-in, skin-on thighs for extra flavor, but whole chicken pieces work too.
- Oil – I use it for browning the chicken and sautéing the veggies.
- Onion – It adds a nice base flavor to the dish.
- Scallions – I dice the white parts for cooking and save the green parts for garnishing.
- Aromatics – Ginger and garlic.
- Fish sauce – This gives the dish a savory, umami kick.
- Glutinous rice – It’s what makes the porridge thick and creamy. You can use long-grain rice or jasmine rice in its absence. Rice cooking time may vary, and the final product won’t be thick as with glutinous rice.
- Water and chicken bouillon – I use these to make the broth for cooking the rice and chicken.
- Salt and pepper – For seasoning to taste.
Toppings:
- Hardboiled eggs – I halve them to add as a topping.
- Fried garlic bits – These add a nice crunch (optional).
- Green parts of scallions – Perfect for a fresh garnish.
- Lemon wedges – I like to serve these on the side for a zesty finish.
Arroz Caldo Recipe
First, I season the chicken thighs with salt and pepper. Then, I heat some oil in a large pot over medium-high heat and brown the chicken until it’s golden on both sides. Once it’s browned, I remove the chicken and set it aside on a plate.
Next, I drain any excess grease from the pot, leaving just a couple of tablespoons. I sauté the diced onion, the white parts of the scallions, and the sliced ginger for about 2 minutes until they start to soften. Then, I add in the minced garlic and sauté for another minute.
After that, I return the chicken pieces to the pot and stir in the fish sauce. I cover the pot and let everything cook together for about 5-6 minutes to really let those flavors develop.
Now, I add the glutinous rice to the pot and cook it while stirring for 2-3 minutes. This helps the rice start absorbing all those great flavors. Then, I pour in the water, add the chicken bouillon cube, and bring everything to a boil.
Once it’s boiling, I lower the heat, cover the pot, and let it simmer for about 30 minutes, stirring occasionally. This is where the rice softens and the whole mixture thickens into that creamy, comforting porridge. I taste it at the end and adjust the salt and pepper as needed. If it gets too thick, I add a bit more water.
When the Arroz Caldo is done, I remove the chicken from the pot, discard the skin, and shred the meat. Then, I ladle the porridge into individual bowls, top it with the shredded chicken, halved hardboiled eggs, the green parts of the scallions, toasted garlic and lemon wedges.
And that’s it! It’s ready to taste.
Alpana’s Tips
Brown the Chicken Well: I take the time to brown the chicken until it’s nice and golden. This adds a lot of depth to the flavor of the broth.
Glutinous Rice: When making Arroz Caldo, I usually stick with glutinous rice because it gives that thick, creamy texture I love. But if I don’t have glutinous rice on hand, I’ve found that you can use regular white rice as well. It won’t be as thick, but it still makes a delicious porridge. If you prefer a bit more texture, you could even mix in some jasmine or short-grain rice. Just keep in mind that different types of rice might need a little adjustment in cooking time and the amount of water you use to get the right consistency.
Stir Occasionally: While the Arroz Caldo is simmering, I stir it occasionally to make sure the rice doesn’t stick to the bottom of the pot. It also helps keep the texture smooth and creamy.
Adjust the Consistency: If the porridge gets too thick, I add a little more water until I get the consistency I like. I prefer it thick, but still easy to ladle.
Taste and Adjust Seasoning: I always taste the Arroz Caldo before serving and adjust the salt and pepper if needed. Sometimes, I add a little more fish sauce for an extra umami flavor.
Customize the Toppings: I like to mix things up with the toppings. Sometimes I add more garlic, or I squeeze extra lemon juice for a bit more zing.
If you’re looking to cook porridge in a new way, give my Arroz Caldo a try. It’s a delicious twist on traditional porridge, with tender chicken, flavorful broth, and those tasty toppings that make it extra special. Plus, it’s easy to make ahead and store, so you can have a bowl of comfort ready whenever you need it. I hope you enjoy making and sharing this classic Filipino dish as much as I do!
Arroz Caldo, on our Gypsy Plate… enjoy!
More Great Filipino Recipes:
Chicken Caldereta
Filipino Picadillo
Pancit Bihon
Pork Menudo
Pork Adobo
Chicken Asado
Arroz Caldo
Arroz Caldo is a popular comfort food in the Philippines. It's a rice porridge with chicken, a nicely flavored broth and a variety of toppings.
Ingredients
- 2 pounds bone in skin on chicken thighs (you can use whole chicken cut into large pieces, too)
- 2 Tbsp oil
- 1 medium onion, diced
- 4 scallions, white parts diced and green part used for garnish
- 1 inch ginger, peeled and sliced
- 4 garlic, finely chopped or minced
- 2 Tbsp fish sauce
- 1.5 cups glutinous rice, uncooked
- 8 cups water
- 1 chicken bouillon cube
- salt to taste
- pepper to taste
Toppings
- 4 hardboiled eggs, peeled and halved
- fried garlic bits, finely chopped and fried until brown and crispy (optional)
- green parts of scallions
- lemon wedges
Instructions
- Season the chicken with salt and pepper. Heat oil In a large pot over medium high heat and brown the chicken until golden brown, then remove to a plate.
- Remove excess grease, leaving couple of tablespoons in the pot, and sauté onion, white parts of scallions and ginger for 2 minutes. Add in garlic and saute for a minute.
- Add in the chicken pieces and stir in fish sauce. Cover and cook for 5-6 minutes.
- Add in the glutinous rice and cook, while stirring, for 2-3 minutes.
- Add water along with chicken bouillon cube and bring it to a boil.
- Lower heat, cover and simmer, stirring occasionally for about 30 minutes, or until the rice has softened and the congee has thickened to your desired consistency. Taste and adjust for salt and pepper. Note: Stir the congee once in a while to make sure that the rice does not stick to the bottom of the pot. You can add more water if needed.
- Remove the chicken from the soup, discard the skin, and shred the chicken.
- Ladle arroz caldo into serving bowls. Top with shredded chicken, boiled egg, green parts of scallions, toasted garlic and lime wedges.
Notes
- Leftovers: I usually store leftover Arroz Caldo in the fridge, and it keeps well for up to a week. When I make a big batch, I like to divide it into separate containers so I can easily reheat just what I need.
- When it’s time to reheat, I just put it in a pot or saucepan and add a little water, since the rice tends to absorb most of the liquid. Warming it up in the microwave works too. I like to add fresh toppings before serving.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 320Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 221mgSodium 839mgCarbohydrates 15gFiber 2gSugar 2gProtein 24g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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