This Filipino Arroz Caldo recipe or Filipino lugaw is comfort in a bowl. Similar to Chinese congee, this classic comfort food is a Filipino rice porridge made with chicken and flavored with ginger, garlic, onion, and a touch of fish sauce for umami.
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The warm and comforting flavors of arroz caldo make it a favorite during a rainy day, breakfasts, late nights, and just about any time you need a little pick-me-up. This is my ultimate comfort food during the rainy season or when we're sick.
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Ingredients for Arroz Caldo recipe
- Chicken thighs
- Chicken broth
- Rice
- Garlic
- Onion
- Ginger
- Saffron
- Turmeric
- Black pepper
- Fish sauce
- Bay leaves
See recipe card for quantities.
How to make Arroz Caldo
This is my step-by-step instruction for Arroz Caldo
- 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. You can air fry or bake it in the oven.
- 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.
- Serve and enjoy!
Substitutions
- Chicken thighs: Most recipes call for chicken thighs, but you can also use chicken breasts or even boneless chicken thighs. I use the skin for making my Chicharron topping.
- Chicken broth: You can use store-bought chicken stock or make your own with chicken bones and aromatics like ginger, onion, and garlic. I love using chicken bone broth for more protein and health benefits.
- Rice: Long-grain rice is best for arroz caldo, but you can also use jasmine rice or glutinous rice (sticky rice). You can even make this with brown rice!
- Turmeric: Like saffron, turmeric isn't usually added to arroz caldo. However, it adds a faint yellow color and a subtle spice to the chicken soup.
Equipment
- Knife
- Cutting board
- Dutch oven or large pot
- Air fryer (optional)
How to store and reheat Arroz Caldo Recipe
To keep my arroz caldo fresh, I cool it down and put it in a sealed container in the fridge for up to 3 days. Or, I can freeze it for longer. When I'm ready to eat, I heat it gently on the stove or in the microwave, adding a bit of water if it's too thick.
Top tips for making the best Arroz Caldo
- As much as possible, use bone-in chicken for the best flavor. Bones equal collagen.
- I love using chicken bone broth for added health benefits, more protein, and more collagen.
- Make sure to season your arroz caldo accordingly as it tends to be bland if not correctly seasoned. Start off by adding a teaspoon of fish sauce and adjust according to taste from there.
- When cooking arroz caldo, make sure that the liquid is at a low simmer instead of medium heat so that all of the flavors get fully absorbed by the rice.
Filipino Arroz Caldo - FAQs
This thick soup offers comfort and nourishment. It's easy to digest and can be adjusted to your desired consistency with a squeeze of calamansi or lime for added zest and brightness.
Rice, ginger, garlic, chicken or crispy tofu, chicken stock, green onions, garlic, a squeeze of calamansi or lime, and various toppings like jammy eggs for added protein.
Related
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Pairing
These are my favorite dishes to serve with Filipino Arroz Caldo:
Arroz Caldo Instant Pot!
if you like this, check this out!
Love using my pressure cooker to make my favorite soup. I used brown rice too for extra fiber!
Arroz Caldo (40 minute recipe)
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
- As much as possible, use bone-in chicken for the best flavor. Bones equal collagen.
- I love using chicken bone broth for added health benefits, more protein, and more collagen.
- Make sure to season your arroz caldo accordingly as it tends to be bland if not correctly seasoned. Start off by adding a teaspoon of fish sauce and adjust according to taste from there.
- When cooking arroz caldo, make sure that the liquid is at a low simmer instead of medium heat so that all of the flavors get fully absorbed by the rice.
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Bob S says
A hug in a bowl ❤️