If you are craving a heartwarming and nourishing dish that feels like a warm embrace in a bowl, the Filipino Arroz Caldo Recipe is exactly what you need. This beloved chicken rice porridge is rich with the fragrant flavors of ginger, garlic, and savory chicken broth, blending perfectly into a creamy, comforting texture that soothes the soul. Whether it’s a chilly day or you’re just in the mood for some classic Filipino comfort food, this arroz caldo is easy to make, deeply flavorful, and satisfying beyond words.
Ingredients You’ll Need
The beauty of this Filipino Arroz Caldo Recipe lies in how simple yet essential the ingredients are. Each item plays a critical role in building the dish’s signature warmth, aroma, and taste—transforming humble staples into a comforting meal you’ll want to revisit again and again.
- 1 cup jasmine or glutinous rice: The base of the porridge, chosen for its sticky, creamy consistency when cooked.
- 6 cups chicken broth: Adds depth and richness to the porridge, creating a soothing texture.
- 1 tablespoon vegetable oil: For sautéing aromatics and achieving a gentle caramelization.
- 1 small onion (chopped): Brings sweetness and body to the flavor foundation.
- 4 cloves garlic (minced): Delivers a punch of savory depth common in Filipino dishes.
- 1 thumb-sized piece of ginger (peeled and julienned): The star spice adding warmth and a spicy fragrance.
- 1 1/2 pounds bone-in chicken pieces: Thighs or drumsticks add flavor and juiciness to the porridge.
- 2 tablespoons fish sauce: The umami boost that elevates the overall taste.
- Salt and pepper to taste: Essential for balanced seasoning.
- 2 hard-boiled eggs (halved): A classic topping adding creaminess and protein.
- Chopped green onions: For a fresh, slightly sharp contrast.
- Fried garlic: Crunchy texture and irresistible aroma to garnish.
- Calamansi or lemon wedges: To brighten the flavors with a citrusy kick.
How to Make Filipino Arroz Caldo Recipe
Step 1: Sauté the Aromatics
Start by heating vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and julienned ginger, cooking until the onions soften and the mixture becomes wonderfully fragrant. This step lays a flavorful foundation your entire dish will build upon.
Step 2: Brown the Chicken
Next, add the bone-in chicken pieces. Cook them gently for 5 to 7 minutes until lightly browned on all sides. This browning adds richness and helps seal in the juices, creating a tender and tasty chicken component in the porridge.
Step 3: Add Rice and Liquids
Stir in the rice, coating it with the aromatic mixture. Pour in the chicken broth followed by the fish sauce. Bring this to a boil to start cooking the rice and infusing it with all the savory goodness.
Step 4: Simmer Until Porridge Forms
Lower the heat and simmer uncovered for 35 to 45 minutes. Be sure to stir occasionally so the rice doesn’t stick. You’ll notice the rice breaking down beautifully, thickening the broth into a smooth, creamy porridge that is utterly comforting.
Step 5: Season and Serve
Season with salt and pepper to taste. If the porridge feels too thick, simply stir in a little more broth or water to reach your ideal consistency. Remove from heat, ladle into bowls, and prepare for the finishing touches.
How to Serve Filipino Arroz Caldo Recipe
Garnishes
The toppings make all the difference by adding texture and bursts of flavor. Traditionally, halved hard-boiled eggs rest atop the porridge, bringing a creamy richness. Sprinkling chopped green onions adds freshness, while fried garlic gives a delicious crunch. A squeeze of calamansi or lemon juice provides that perfect tang to balance the savory notes.
Side Dishes
Filipino Arroz Caldo Recipe is comforting on its own but pairing it with simple side dishes can round out your meal. Try some pickled papaya (atchara) for a contrasting sweet tang or a platter of grilled or fried seafood to keep the coastal vibe alive. A light vegetable stir-fry or fresh greens also complement the hearty porridge well.
Creative Ways to Present
Make your serving presentation extra special by using deep ceramic bowls that keep the porridge warm longer. For gatherings, offer bowls of toppings separately so guests can customize their bowls. You can also serve it alongside a small plate of toasted garlic rice for an indulgent twist on traditional Filipino breakfast.
Make Ahead and Storage
Storing Leftovers
Leftover arroz caldo keeps beautifully in an airtight container in the refrigerator for up to 3 days. The porridge thickens as it cools, so a quick stir and a splash of broth when reheating will bring back its creamy texture.
Freezing
If you want to store it longer, you can freeze Filipino Arroz Caldo Recipe in a freezer-safe container for up to one month. Thaw overnight in the fridge for best results before reheating gently on the stove.
Reheating
Reheat leftovers on the stovetop over low heat, adding chicken broth or water gradually to loosen the porridge as it warms. Stir often to prevent sticking, and heat until steaming hot for the ultimate comfort in every spoonful.
FAQs
Can I use another type of rice besides jasmine or glutinous rice?
Absolutely! While jasmine or glutinous rice gives the best creamy texture, you can use other short-grain or medium-grain rice. The cooking time and consistency may vary, so adjust your liquid accordingly.
Is this recipe suitable for freezing and reheating?
Yes, Filipino Arroz Caldo Recipe freezes well. Just make sure to thaw completely before reheating and add some broth or water to loosen it up for that perfect porridge texture.
Can I make this dish without bone-in chicken?
You can use boneless chicken, like thighs or breasts, but bone-in pieces add extra flavor to the broth. If using boneless, consider adding chicken bones or a bouillon cube to enrich the broth.
What is the purpose of using fish sauce in this recipe?
Fish sauce contributes a deep umami flavor that enhances the overall savory taste without overpowering the dish. It’s a key ingredient in Filipino cuisine for authentic flavor balance.
Can I make a vegetarian version of Filipino Arroz Caldo Recipe?
To make a vegetarian version, replace chicken broth with vegetable broth and omit the chicken. Add mushrooms or tofu for protein and richness, and be sure to adjust seasonings to maintain the comforting savoriness of the dish.
Final Thoughts
There is truly nothing like a warm bowl of Filipino Arroz Caldo Recipe to brighten your day and soothe your soul. Its simple ingredients come together to create a luxurious texture and burst of flavor that feels like a loving hug from the inside out. I encourage you to try making this comforting classic at home—you’ll find it’s easy to prepare and wonderfully satisfying, perfect for sharing with family and friends anytime you long for a taste of home.
Print
Filipino Arroz Caldo Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
- Diet: Gluten Free
Description
Filipino Arroz Caldo is a comforting and hearty chicken rice porridge flavored with ginger, garlic, and fish sauce. This warm, savory dish features tender chicken pieces simmered with rice until creamy and thick, garnished with hard-boiled eggs, fried garlic, green onions, and a squeeze of calamansi or lemon for brightness. Perfect for chilly days or when you need a soothing meal, this traditional Filipino recipe is easy to make on the stovetop and delivers rich flavors in every bowl.
Ingredients
Main Ingredients
- 1 cup jasmine or glutinous rice
- 6 cups chicken broth
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, peeled and julienned
- 1 1/2 pounds bone-in chicken pieces (thighs or drumsticks)
- 2 tablespoons fish sauce
- Salt and pepper to taste
Garnishes
- 2 hard-boiled eggs, halved
- Chopped green onions
- Fried garlic
- Calamansi or lemon wedges
Instructions
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and julienned ginger. Sauté until fragrant and the onion becomes soft and translucent.
- Cook Chicken: Add the bone-in chicken pieces to the pot and cook for about 5–7 minutes, turning occasionally, until the chicken is lightly browned on the outside.
- Add Rice and Liquids: Stir in the rice until well coated with the aromatic mixture. Pour in the chicken broth and fish sauce. Stir to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 35–45 minutes, stirring occasionally to prevent sticking, until the rice breaks down and the mixture thickens into a creamy, porridge-like consistency.
- Season: Taste and season with salt and pepper as needed. If the arroz caldo becomes too thick, add a little more broth or water to reach your desired consistency.
- Serve: Remove from heat and ladle the arroz caldo into serving bowls. Top each with halved hard-boiled eggs, chopped green onions, fried garlic, and a squeeze of fresh calamansi or lemon juice for extra brightness.
Notes
- Traditionally, glutinous rice is used for a stickier texture, but jasmine rice works well too for a lighter porridge.
- For enhanced flavor, you can toast the rice lightly in the pot before adding broth.
- Using shredded rotisserie chicken can speed up the cooking process without sacrificing taste.
