Arroz caldo is comfort in a bowl, and the dish I grew up eating every rainy day in Manila. This Filipino rice porridge, our version of congee, simmers chicken and rice with ginger, garlic, and a splash of fish sauce until it turns thick, golden, and soothing. It is what my family makes when someone is sick, when it is pouring outside, or when we just need something warm.
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The flavor comes from a few simple moves I do not skip. Brown the chicken first for depth, sauté the ginger and garlic until fragrant, and season the broth slowly with fish sauce, a little goes a long way. I finish mine with turmeric and a pinch of saffron for that warm golden color. Low and slow is the rule, a gentle simmer lets the rice drink up all that flavor instead of just boiling away.
Half the joy of arroz caldo is the toppings, jammy eggs, crispy fried garlic, green onions, a squeeze of lime, and the crispy chicken skin chicharron I make from the skin I pull off the thighs. Serve it piping hot in deep bowls. If you love this kind of Filipino comfort food, my Lola's Chicken Tinola and my Chicken Adobo Rice Cooker are two others I reach for when I am looking for a comforting meal.
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Filipino Arroz Caldo
Ingredients
Equipment
Method
- Mince the onion, ginger, and garlic.
- Remove the chicken skin and set aside. You can use the chicken skin as a garnish. Here's my recipe for Chicken Chicharron.
- In a dutch oven, brown the chicken on both sides. Remove the chicken and set aside.
- In the same pot, saute the onion, garlic, and ginger - about 5 minutes.
- Add the rinsed rice, bay leaves, turmeric, bay leaves, and bone broth.
- Let it come to a boil and reduce the heat to a low simmer.
- Add the saffron, black pepper, and season with fish sauce to taste. A little goes a long way.
- Add back the chicken and simmer on low-medium for 30 minutes.
- While the arroz caldo is simmering this is the perfect time to make your toppings. Make crispy garlic, 6-minute jammy eggs, prepare your lime and make chicken chicharron.
- Serve your arroz caldo with all the fixings and enjoy!
Notes
- Go bone-in, and use bone broth if you've got it. The bones give off collagen as it simmers, and that's what makes the porridge rich and silky.
- Keep it at a low simmer, never a hard boil. Slow is how the rice soaks up all that flavor instead of turning out bland.
- Easy on the fish sauce. It's the main seasoning and quick to overdo, so start small, taste, and build. Under-seasoned arroz caldo falls flat.
- Save that chicken skin for chicharron. Crisp it separately and crumble it on top, best part, hands down.
Nutrition
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Frequently Asked Questions for Filipino Arroz Caldo
What is arroz caldo? A Filipino rice porridge made by simmering chicken and rice with ginger, garlic, and fish sauce until thick and golden. It is our version of congee, and a beloved comfort food eaten for breakfast, as a snack, or any time someone needs a warm bowl on a cold or rainy day.
What rice is best for arroz caldo? I use jasmine rice. For an even creamier, stickier porridge, you can swap in some glutinous (sweet) rice, a common traditional touch. Just avoid instant or enriched rice.
How do you get that golden color in arroz caldo? Turmeric is the easy way, and it is what I use, with a pinch of saffron. Traditionally it comes from safflower (kasubha) or annatto. It is mostly for that warm golden look, since it does not add much flavor.
Can I use leftover or rotisserie chicken? You can, though browning raw chicken with the aromatics builds the most flavor. If using cooked chicken, sauté the aromatics, simmer the rice in the broth, then stir the shredded chicken in near the end.
For More Filipino Classics
Looking for more of my favorite Filipino recipes? Try these:
Looking for the perfect spread?
These are my favorite dishes to serve with Filipino Arroz Caldo:
Bob S says
A hug in a bowl ❤️