Filipino Arroz Caldo Recipe
If you’re craving a bowl of soulful comfort, look no further than Filipino Arroz Caldo. This iconic rice porridge weaves together warm ginger, fragrant garlic, savory chicken, and velvety rice, creating a symphony of flavors and textures that instantly soothes the spirit. Popular in Filipino households, especially during chilly afternoons or when someone’s feeling under the weather, Filipino Arroz Caldo is much more than a meal—it’s a warm hug in a bowl, guaranteed to win hearts with every spoonful.
Ingredients You’ll Need
The foundation of great Filipino Arroz Caldo comes from simple, wholesome ingredients, each playing a special role in flavor and comfort. These essentials transform humble staples into a delightful culinary experience you’ll want to make again and again.
- Vegetable oil: This mild oil sets the stage for sautéing, helping aromatics release their irresistible fragrance.
- Onion, finely chopped: Adds subtle sweetness and depth to the broth, rounding out the savory notes.
- Garlic, minced (plus more for topping): Doubles up on garlicky aroma, making every spoonful intensely flavorful—don’t skip that extra sprinkle on top.
- Fresh ginger, grated: This brings a gentle heat and signature zing, defining the taste of authentic Filipino Arroz Caldo.
- Bone-in chicken pieces (wings, thighs, or drumsticks): The bones enrich the broth’s body, while the tender meat keeps each bite hearty and satisfying.
- Uncooked glutinous or jasmine rice: Rice becomes beautifully creamy as it cooks, giving the porridge its luxurious, spoon-coating consistency.
- Chicken broth: Acts as the main liquid, layering the porridge with savory depth that ties all the flavors together.
- Fish sauce: Just a splash introduces subtle umami and that true Filipino character to the dish.
- Salt and pepper to taste: These simple seasonings are essential for perfect balance—taste and adjust as the porridge simmers.
- Hard-boiled eggs, sliced: Creamy egg slices are classic, offering richness and extra protein in every bite.
- Green onions, sliced: These add a burst of color and welcome freshness when sprinkled as a garnish.
- Fried garlic bits and calamansi or lemon wedges: Crunchy garlic and a bright hit of citrus elevate the finished bowl from comforting to crave-worthy.
How to Make Filipino Arroz Caldo
Step 1: Sauté the Aromatics
Begin by heating your vegetable oil in a large pot over medium heat. Toss in the finely chopped onion, minced garlic, and grated fresh ginger. Sauté for about three to four minutes, stirring occasionally, until the onion softens and the aroma fills your kitchen with anticipation. This aromatic trio is the secret to the depth and warmth that makes Filipino Arroz Caldo unforgettable from the very first taste.
Step 2: Brown the Chicken
Gently add the chicken pieces to the pot, nestling them among the aromatics. Sear on all sides until lightly browned—this step isn’t just for color, but for flavor too, as those delicious caramelized bits enhance the richness of the broth. Your kitchen should be smelling amazing by now!
Step 3: Toast the Rice
Stir in the uncooked rice, letting it mingle with the chicken and aromatics for about two minutes. Letting the rice toast slightly is a little trick that intensifies the flavor and helps the grains better absorb all the chickeny, gingery goodness in the pot.
Step 4: Simmer to Perfection
Pour in the chicken broth and add that all-important tablespoon of fish sauce. Bring everything to a gentle boil, then lower the heat to a slow simmer. Let the pot bubble away, uncovered, for 30 to 40 minutes. Make sure to stir occasionally so the rice doesn’t stick. You’ll see the grains break down and the porridge become thick and creamy. If it gets too thick for your liking, just add a splash more broth or water to loosen it up. Season with salt and pepper as you go so every spoonful is just right.
Step 5: Finish and Serve
If you love a silky texture, carefully remove the chicken pieces, shred the meat, and return it to the pot (though this step is totally up to you!). Ladle the piping-hot Filipino Arroz Caldo into bowls, and get ready to build your toppings playground.
How to Serve Filipino Arroz Caldo
Garnishes
This is where Filipino Arroz Caldo really shines, inviting everyone to customize their own bowl. Crown each serving with slices of hard-boiled eggs, a shower of chopped green onions, plenty of golden fried garlic bits, and a generous squeeze of calamansi or lemon juice. Every topping brings something special—color, crunch, richness, or zing—transforming comfort food into a personalized feast.
Side Dishes
Filipino Arroz Caldo is satisfyingly complete on its own, but if you want to build a restorative meal, try serving it alongside traditional Filipino breads like pan de sal or a light, tangy atchara (pickled papaya) for a bright counterpoint. Crisp spring rolls or a simple cucumber salad also pair beautifully, offering contrast to the porridge’s savory warmth.
Creative Ways to Present
Hosting a brunch or cozy gathering? Try serving Filipino Arroz Caldo in mini mugs or shot glasses as a fun, unexpected appetizer. For fam-style meals, arrange a topping bar so everyone can build their perfect bowl, or add a swirl of chili oil for a modern twist. The options are only limited by your imagination—and the more playful the better!
Make Ahead and Storage
Storing Leftovers
Leftover Filipino Arroz Caldo can be stored in the refrigerator for up to three days. Just let it cool a bit before transferring to airtight containers. The porridge will thicken as it sits, so don’t be surprised if it looks a bit dense the next day—it’s totally normal!
Freezing
If you want to keep some on hand for those busy days, pop cooled Filipino Arroz Caldo in freezer-safe containers (leave a little room for expansion). It’ll keep well for up to two months. Thaw overnight in the refrigerator before reheating for best texture and flavor.
Reheating
To reheat, simply spoon your Filipino Arroz Caldo into a pot and warm over low heat, stirring gently. Add a splash of broth or water to loosen it up to your desired consistency. If you’re short on time, a quick spin in the microwave works too—just be sure to stir halfway through so it heats evenly throughout.
FAQs
Can I use boneless chicken for Filipino Arroz Caldo?
Absolutely! While bone-in chicken adds a deeper flavor to the broth, boneless chicken thighs or breasts can be used for convenience or if you prefer not to deal with bones. Just be mindful not to overcook so the meat stays juicy and tender.
What’s the difference between arroz caldo and lugaw?
Lugaw is the general Filipino term for rice porridge, but Filipino Arroz Caldo is a specific style kicked up with chicken, ginger, and sometimes saffron. The bold aromatics and toppings turn a basic lugaw into a complete and nourishing one-pot meal.
Can I make this dish vegetarian?
Definitely! Swap the chicken broth for a rich vegetable broth and replace chicken pieces with cubes of tofu or mushrooms. The aromatic base of ginger, garlic, and onion will still make for a delicious and cozy rice porridge.
What kind of rice works best?
Glutinous (malagkit) rice creates an ultra-creamy, sticky base, while jasmine rice delivers a slightly lighter, aromatic texture—both are traditional, so use what you have. Some cooks even like to mix the two for a perfectly balanced Filipino Arroz Caldo.
Is Filipino Arroz Caldo good for meal prep?
It’s fantastic for meal prep! Make a batch ahead for easy lunches, weeknight dinners, or whenever you need a comforting pick-me-up. Just portion out in containers, reheat with a little extra broth, and add your favorite toppings fresh for best results.
Final Thoughts
If you’ve never tried making Filipino Arroz Caldo at home before, this is your sign to dive in. With its hearty flavor, restorative warmth, and cozy nostalgia, it’s the kind of bowl you’ll want to share with everyone you love—or savor all for yourself. Give it a try and let this Filipino classic become part of your own comfort food traditions!
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Filipino Arroz Caldo Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with this comforting Filipino Arroz Caldo, a deliciously hearty chicken and rice porridge flavored with ginger and garlic, topped with boiled eggs and green onions.
Ingredients
Chicken and Aromatics:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced (plus more for topping)
- 1 tablespoon grated fresh ginger
Chicken and Rice:
- 1 1/2 lbs bone-in chicken pieces (wings, thighs, or drumsticks)
- 1 cup uncooked glutinous rice or jasmine rice
- 6 cups chicken broth
- 1 tablespoon fish sauce
- Salt and pepper to taste
Garnish:
- 2 hard-boiled eggs (sliced)
- 2 green onions (sliced)
- Fried garlic bits and calamansi or lemon wedges for serving
Instructions
- Prepare Aromatics: In a large pot, heat oil over medium heat. Sauté onion, garlic, and ginger until fragrant.
- Cook Chicken and Rice: Add chicken, brown on all sides. Stir in rice. Pour in broth, add fish sauce. Simmer for 30–40 minutes.
- Finish and Serve: Shred chicken, return to pot. Ladle into bowls, top with eggs, green onions, garlic, and calamansi or lemon juice.
Notes
- For a richer flavor, toast the rice slightly before adding broth.
- Arroz caldo is traditionally served as a comforting meal during rainy days or when feeling under the weather.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 2g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
