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
Scale
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.
