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.
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.
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
Looking for other recipes like this? Try these:
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)
Filipino Arroz Caldo or 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 fish sauce. Best eaten on cold winter days or sick days.
- Total Time: 1 hour
- Yield: 4 cups of soup
Ingredients
5 chicken thighs (remove chicken skin and make chicken chicharron)
4 cups of chicken bone broth
2 cups cooked rice
3 cloves of garlic, minced
1 medium onion, minced
3 inch ginger, peeled and minced
2 pinches saffron
1 teaspoon turmeric
½ teaspoon black pepper
2 tablespoon fish sauce
2 bay leaves
Garnish:
6 minute hard-boiled egg
Fried garlic (10 cloves minced and fried in oil, strain and enjoy crispy garlic)
Green onions
Lime wedge
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: mains
- Method: dutch oven
- Cuisine: filipino
Food 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
Bob S says
A hug in a bowl ❤️