There’s nothing quite like a steamy bowl of Filipino Arroz Caldo to wrap you in a cozy hug on a breezy day. This classic chicken rice porridge perfectly balances creamy comfort, aromatic ginger, and savory flavors—topped with golden fried garlic, green onions, and a pop of citrus from calamansi or lemon. Whether you’re soothing a cold, feeding family after a long day, or craving that uniquely Filipino comfort, this timeless dish ticks every box and brings a nostalgic taste of home.
Ingredients You’ll Need
Whipping up a pot of Filipino Arroz Caldo is as much about the love you pour in as it is about simple, wholesome ingredients. Each component has a purpose—whether it’s adding a burst of warmth, a pop of color, or a boost of flavor to this always-satisfying porridge.
- Vegetable oil: A neutral oil that gently sautés the aromatics and helps lock in flavor from the start.
- Minced garlic: Adds punchy, savory undertones when sautéed, and transforms into a crispy, nutty garnish when fried.
- Onion (chopped): The sweet, mellow base that enriches every spoonful.
- Fresh ginger (julienned): Essential for that signature zing and warmth that makes the dish truly sing.
- Chicken pieces (bone-in or boneless thighs): These provide heartiness and depth; bone-in gives extra flavor while boneless makes for easy eating.
- Fish sauce: Salty, umami goodness that seasons the entire porridge with authentic Filipino flair.
- Glutinous rice or jasmine rice (rinsed): Glutinous rice gives you ultra-creamy results, but jasmine rice also produces a lovely texture.
- Chicken broth: Your canvas—rich, savory liquid that ties everything together smoothly.
- Ground black pepper: Brings subtle heat; freshly ground makes a big difference.
- Salt to taste: Adjusts the dish to perfection, right at the end.
- Hard-boiled eggs (halved): Creamy and protein-packed, these look as beautiful as they taste.
- Chopped green onions: Fresh, vibrant, and a must for classic garnish.
- Fried garlic: Adds irresistible crunch and a nutty aroma as a finishing touch.
- Calamansi or lemon wedges: That final squeeze wakes up all the flavors for a bright finish.
How to Make Filipino Arroz Caldo
Step 1: Sauté the Garlic and Aromatics
Begin by heating vegetable oil in a large pot over medium heat. Add the minced garlic and let it sizzle until just golden—keep a close eye! Scoop the fried garlic out with a slotted spoon and set aside for later. In the aromatic oil left behind, toss in the chopped onions and julienned ginger. Cook for about two to three minutes until soft and fragrant, forming the flavorful backbone of Filipino Arroz Caldo.
Step 2: Brown the Chicken Pieces
Add your chicken chunks to the pot and stir well, letting every piece get a bit of browning and soak up those lovely aromatics. Allow them to cook for a few minutes until just lightly golden—this step intensifies the flavor so your finished arroz caldo tastes like it simmered all day.
Step 3: Season and Toast
Drizzle in the fish sauce, giving it a quick toss with the chicken so everything is coated in that savory, salty snap. Then, stir in the rinsed glutinous or jasmine rice, letting it toast briefly with the aromatics. This not only infuses more depth but ensures every grain has layers of flavor from the start.
Step 4: Simmer Until Creamy
Pour in the chicken broth and crank the heat to bring the pot to a gentle boil. Give everything a good stir, then reduce the heat and simmer uncovered for 30 to 40 minutes. Don’t forget to stir occasionally! You want the rice to break down and the mixture to thicken to a creamy, porridge-like consistency. If it looks too thick at any point, add a splash more broth or water until it’s just right. This step is where Filipino Arroz Caldo truly becomes soul food.
Step 5: Season and Serve
Once creamy, season with ground black pepper and a pinch of salt. Ladle the piping hot arroz caldo into bowls, then crown each with halved hard-boiled eggs, a generous spoonful of fried garlic, and a sprinkle of green onions. Offer calamansi or lemon wedges on the side for that bright, zesty finish.
How to Serve Filipino Arroz Caldo
Garnishes
The magic of serving Filipino Arroz Caldo is all in the toppings. Heap on crunchy fried garlic, scatter a flurry of emerald-green onions, and tuck in slices of hard-boiled egg. Each garnish adds contrast—crisp, fresh, rich—that makes every bite interesting. Don’t forget the calamansi or lemon wedges; a quick squeeze brings balance and makes the flavors dance.
Side Dishes
This porridge shines on its own, but a side of warm pan de sal (Filipino bread rolls) or crisp, salty fish (like tuyo or daing) takes the meal over the top. Some love pairing it with atchara (pickled papaya) for a sweet-sour counterpoint. And of course, a little extra fish sauce on the side lets each person season to their liking.
Creative Ways to Present
For a special gathering, try serving Filipino Arroz Caldo in little cups or small bowls, garnished to perfection. You could even offer a toppings bar—lots of fried garlic, chopped scallions, soft or hard-boiled eggs, chili oil—for family or friends to build their perfect bowl. For a weeknight dinner, just serve straight from the pot and let everyone gather round for seconds.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Filipino Arroz Caldo to room temperature before storing. Transfer it to airtight containers and refrigerate for up to three days. The flavors deepen as it sits, making the rice porridge even more comforting the next day.
Freezing
To freeze, let the arroz caldo cool completely, then portion it into freezer-safe bags or containers. It keeps well for up to a month. Just remember that rice porridge tends to thicken as it chills, so add a splash of broth when reheating to bring back that silky texture.
Reheating
Warm your leftover Filipino Arroz Caldo on the stovetop over medium heat, stirring in more broth or water as needed to loosen it up. Alternatively, microwave in a heatproof bowl, pausing to stir and check consistency every minute or so. Top with fresh garnishes for the full just-cooked experience.
FAQs
Can I use leftover cooked rice instead of raw rice?
Absolutely! If you have extra cooked rice on hand, just reduce the simmering time and add it after the chicken is fully cooked. You might need less broth, so adjust gradually until you reach your preferred consistency.
What’s the difference between Filipino Arroz Caldo and lugaw?
Lugaw is the general Filipino term for rice porridge; Filipino Arroz Caldo is a specific type Main Course. It’s often richer and heartier than basic lugaw, with a touch of Spanish influence in the flavors.
Is there a vegetarian version of Filipino Arroz Caldo?
Yes! Simply skip the chicken and use vegetable broth. Add sautéed mushrooms or tofu for protein, and bump up the ginger and garlic for loads of flavor. Top with all the traditional garnishes to keep it classic.
Can I prepare Filipino Arroz Caldo in advance for a party?
Definitely. This dish holds up well, and you can make it earlier in the day, then gently reheat before guests arrive. Set up a toppings station so everyone can customize their bowls just how they like.
What can I do if my arroz caldo gets too thick?
No problem! Just stir in a bit more chicken broth or hot water until the porridge loosens up to your liking. Give it a good mix to restore that creamy, spoonable consistency.
Final Thoughts
If you’re craving the ultimate comfort food or want to share a little Filipino magic with someone you love, Filipino Arroz Caldo is always the answer. This is the dish to curl up with, share on a chilly evening, or serve around a family table filled with laughter. Don’t wait—grab your pot and discover why this classic never goes out of style!
Print
Filipino Arroz Caldo Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
- Diet: Non-Vegetarian
Description
Arroz Caldo is a comforting Filipino rice porridge infused with garlic, ginger, and chicken. This hearty dish is perfect for chilly days and is often enjoyed as a main course.
Ingredients
For the Arroz Caldo:
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 small onion, chopped
- 1 tablespoon fresh ginger, julienned
- 1 pound bone-in chicken pieces or boneless thighs, cut into chunks
- 1 tablespoon fish sauce
- 1 cup glutinous rice or jasmine rice, rinsed
- 6 cups chicken broth
- 1/2 teaspoon ground black pepper
- Salt to taste
For Garnish and Serving:
- 2 hard-boiled eggs, halved
- 1/4 cup chopped green onions
- 1/4 cup fried garlic
- Calamansi or lemon wedges for serving
Instructions
- Heat oil in a large pot over medium heat. Sauté garlic until golden, then set aside. Add onion and ginger, sauté until soft. Add chicken, brown lightly. Stir in fish sauce.
- Add rinsed rice and coat with aromatics. Pour in broth, bring to a boil. Simmer for 30–40 minutes until thick.
- Season with pepper and salt. Ladle into bowls, top with eggs, garlic, and green onions. Serve with calamansi or lemon wedges.
Notes
- Traditionally served with patis (fish sauce) on the side. Leftover rotisserie chicken can be used. Stir in evaporated milk for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg
