This Arroz Caldo Filipino-Style is a very hearty and satisfying porridge made from rice and chicken. Pack with flavorful and aromatic spices such as garlic, onion, ginger, roasted garlic with boiled eggs, and fried toasted garlic as a topping.
You will love this
- It is considered good comfort food, especially for the sick or during the rainy season. Also usually served as breakfast because it is filling, satisfying and nutritious, thanks to herbs and spices.
- This Filipino arroz caldo is simmered in chicken broth to elevate the chicken flavor. It is so good and so tasty.
- Want more recipes like this? Please check out my:
What is Arroz Caldo?
Arroz is the Spanish word for rice, and Caldo means chicken. Arroz Caldo is a Filipino version of rice porridge or congee. The main ingredients of this dish are rice and chicken, flavored with aromatic garlic, onion, ginger, and chicken broth. The main difference between Arroz Caldo from other Filipino rice porridge, like Goto or Lugaw, is that it uses chicken meat and sometimes chicken liver and hard-boiled egg.
Ingredients Note
The simplicity of this dish stands out from the crowd. With simple ingredients that we use regularly in the kitchen, we can make an arroz caldo in the comfort of our home whenever we have a craving. Check the recipe card for the full measurement of the ingredients.
- Chicken - It won't be called arroz caldo without chicken. This serves as a primary source of protein to balance the dish. Any type and cut of chicken are great for this recipe. You can use cooked chicken and add it at the end of cooking.
- Rice - Glutinous rice is stickier and has more gluten than regular white rice. But you can make this recipe with any white rice.
- Chicken broth - Flavor enhancer and liquid to cook and season the congee. You can use other types of broth or stock, such as beef or fish stock. Or just water with chicken bullion works too.
- Ginger, garlic, and onion - I call this trio because they are an essential aromatic and flavor puncher. And it would be best if you had extra garlic to make fried toasted garlic for toppings.
- Fish sauce, salt, and black pepper - These seasonings enhance the flavor of this chicken congee. Fish sauce adds a robust, savory flavor to the dish.
- toppings such as:
- boiled egg,
- chopped green onion, and
- sliced lemon
- fried toasted garlic
Instructions
Prepare all the ingredients to make this super easy and yummy chicken rice porridge. Start by rinsing the rice with water. I wash the rice in a bowl until the water is almost transparent, about five times. Chop your ginger, garlic, and onion. Then slice the chicken, preferably into bite-size.
In a large pot over medium heat, saute onion, garlic, and ginger until fragrant. Add the chicken, fish sauce, and black pepper. Stir and cook until the chicken turned to light brown.
Pour the chicken broth and rice, stir and cover the pot. Bring it to a gentle boil and simmer on low to medium heat until the liquid thickens and the rice softens. Occasionally stir the porridge to cook it evenly and avoid burning the bottom.
Taste and adjust your seasonings accordingly. Serve in a bowl and top with boiled eggs, toasted garlic, green onions, and a slice of lemon.
Instructions on how to fry garlic
Fried and toasted garlic is a versatile topping in Filipino cuisine. These steps are super easy and quick.
- In a frying pan, add any neutral-tasting oil and chopped garlic. Don't worry, chopping garlic doesn't have to be uniform in size.
- Start frying the garlic in cold cooking oil to ensure it will not burn. Fry in medium heat until light golden brown.
Helpful Tips
- Leftover rice. Leftover rice is the perfect addition to this dish. If leftover rice is the only rice you are using, simmer it with less liquid since it doesn't need a lot of water and is already cooked. If you are adding it with uncooked rice, you should add it after you boil and simmer the new rice.
- Cooked chicken. Either it is roasted or rotisserie chicken from the store, sliced or shredded, and add them at the end of cooking, stir and cook until warm.
- If the liquid is too thick, add more water or broth to the dish.
Storage and Reheating Tips
- Storage: Making arroz caldo is super easy, so I recommend doing large batches. Allow the chicken porridge to cool completely and transfer it into a large bowl with a tight-fitting lid. Store in the refrigerator for 5 days. You can freeze Filipino arroz caldo in freezer friendly container for 3 months. Defrost in the fridge overnight or countertop for an hour.
- Reheating: To reheat this, transfer it into a saucepan, add some water if the porridge is too thick, and season with a pinch of salt and pepper. Stir and reheat in medium heat until warm through. You can use the microwave to reheat it, just simply transfer to a bowl and cover it with a paper towel on top to keep it from drying out. Microwave for 30 seconds intervals, stir in between until warm thoroughly.
Arroz Caldo Filipino-Style Recipe
Equipment
Ingredients
- 1 pound chicken breast or any chicken cut
- ½ cup glutinous rice
- ½ cup jasmin rice or any white rice
- 2 tablespoons cooking oil
- 1 medium yellow onion sliced thinly
- 2 inches ginger sliced thinly
- 4 cloves garlic minced
- 8 cups chicken broth more if needed
- ¼ cup fish sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Other Toppings
- 4 large eggs hard-boiled
- ½ cup green onion chopped
- 1 whole lemon slices
- ¼ cup toasted garlic
Instructions
- Rinse the glutinous and jasmine rice several times until the water is transparent.
- In a large pot over medium heat, saute onion, garlic, and ginger until translucent. Then add the chicken, fish sauce, and black pepper. Stir and cook until the chicken has no longer pink.
- Add the rice and broth or water. Let it bring to a gentle boil and simmer until the rice is tender and the liquid has thickened, occasionally stirring to avoid burning the bottom. Adjust the seasonings accordingly. Serve with a garnish of green onion, boiled egg, and toasted garlic.
Notes
Recipe Notes:
- Using leftover rice. If you have leftover rice, it is perfect in this dish. If leftover rice is the only rice you are using, simply simmer it with less liquid since it doesn’t need a lot of water and is already cooked. If you are just adding it with uncooked rice, you need to add it after you boil and simmer the new rice.
- Cooked chicken. Either it is boiled, roasted, or rotisserie chicken from the store, sliced or shredded, and add them at the end of cooking, stir and cook until warm through.
- Storage. Allow the dish to cool down, transfer it to a bowl with a lid, and store it in the refrigerator for up to 5 days. Reheat in a microwave or saucepan until warm through.
Leave a Reply