Filipino Arroz Caldo Recipe
If you’re craving pure comfort in a bowl, look no further than Filipino Arroz Caldo. Creamy, gingery, and soul-hugging, this beloved rice porridge is my go-to whenever I want a dish that warms both my heart and my belly. With fall-apart chicken, aromatic broth, and sparkling pops of citrus and fried garlic on top, Filipino Arroz Caldo is a celebration of both simplicity and flavor — a dish that instantly makes any meal feel extra special.
Ingredients You’ll Need
The magic of Filipino Arroz Caldo is all about transforming a few basic, honest ingredients into something extraordinary. Each item plays a starring role in building that signature comforting flavor, from the warmth of fresh ginger to the savory depth of chicken broth. Here’s what you’ll need to make your own steaming pot:
- Vegetable oil (2 tablespoons): Helps sauté the aromatics and gives a lush mouthfeel to the finished porridge.
- Onion, chopped (1 small): Adds foundational sweetness and softness that melts into every bite.
- Garlic, minced (4 cloves): Essential for its aromatic punch and unmistakable richness.
- Ginger, peeled and julienned (thumb-sized piece): The zesty, peppery kick that wakes up the whole pot!
- Bone-in chicken (1½ lbs, like thighs or drumsticks): Delivers deep flavor and moist meat; bone-in is key for the best broth.
- Glutinous rice or jasmine rice, rinsed (1 cup): The heart of the dish — glutinous for creaminess, jasmine for subtle floral notes.
- Chicken broth (6 cups): Creates the savory base that simmers everything together.
- Fish sauce (1 tablespoon, plus more to taste): Adds umami magic and a real Filipino touch.
- Salt and pepper to taste: Makes all the flavors pop, so don’t be shy with your seasoning.
- Hard-boiled eggs, halved (2): Classic topping, creamy and nourishing.
- Chopped green onions (½ cup): A fresh, grassy bite that brightens up each spoonful.
- Fried garlic (¼ cup): Crisp, golden nuggets that add irresistible crunch and aroma.
- Calamansi or lemon wedges (2): Squeezed on top for an unforgettable zing.
How to Make Filipino Arroz Caldo
Step 1: Sauté the Aromatics
Start by heating the vegetable oil in a large pot over medium heat. Toss in the chopped onion, minced garlic, and julienned ginger. Sauté them patiently, stirring often, until your kitchen fills with their fragrant aroma and the onion turns translucent. This is your flavor foundation — don’t rush it, let every ingredient release its best!
Step 2: Brown the Chicken
Next, nestle those bone-in chicken pieces right into the aromatic base. Let them cook for about 5 to 7 minutes, turning once or twice so each side gets a gorgeous, light golden-brown color. This step deepens the flavor of your broth and ensures the chicken is juicy till the end.
Step 3: Toast the Rice
Add the rinsed rice to the pot and stir, coating every grain in those savory oils and chicken juices. Let the rice toast gently for a couple of minutes. This tiny act unlocks a luxuriously creamy texture when you simmer the dish, bringing Filipino Arroz Caldo to life.
Step 4: Simmer Everything Together
Pour in all six cups of chicken broth, then stir in the fish sauce. Give everything a good swirl before turning the heat up and bringing the soup to a gentle boil. Once boiling, reduce the heat and let the mixture simmer covered for 30 to 40 minutes. Don’t forget to stir now and then to prevent sticking! As the rice cooks, it breaks down, turning the broth into a rich, cozy porridge.
Step 5: Season and Finish
When your Filipino Arroz Caldo has reached that luscious porridge consistency, season it generously with salt and pepper. Fish out the chicken, shred the meat off the bones (careful, it’ll be hot!), and return the tasty morsels to the pot. This makes every spoonful hearty and satisfying.
Step 6: Top and Serve
Ladle the steaming arroz caldo into bowls, then crown each one with a halved hard-boiled egg, a handful of chopped green onions, a generous sprinkle of fried garlic, and a wedge of calamansi or lemon. The balance of creamy, savory, and citrusy bright flavors will make your tastebuds dance!
How to Serve Filipino Arroz Caldo
Garnishes
No bowl of Filipino Arroz Caldo is truly complete without that scatter of finishing touches. The classic trio — sliced hard-boiled eggs, vibrant green onions, and crispy fried garlic — isn’t just for looks. They offer layers of flavor and texture that turn a humble bowl into an absolute showstopper. Don’t forget the fresh squeeze of calamansi or lemon, which cuts through the richness and pulls everything together.
Side Dishes
While a steaming bowl can stand alone, I love pairing my Filipino Arroz Caldo with a side of savory salted eggs or a plate of crispy tuyo (dried fish) for a true Filipino breakfast feel. For something lighter, pickled vegetables like atchara add a bright, tangy contrast, or opt for warm pan de sal rolls to mop up every last drop.
Creative Ways to Present
Sometimes, I like to make an arroz caldo bar — keep the base porridge warm on the stove, and lay out bowls of garnishes so everyone can build their ultimate serving. For a family brunch or casual get-together, try serving in small mugs or cups for easy snacking. Let your creativity run wild, and make Filipino Arroz Caldo the centerpiece of your comfort-food table!
Make Ahead and Storage
Storing Leftovers
Filipino Arroz Caldo makes for fabulous leftovers! After cooling, spoon the porridge into airtight containers and pop them in the fridge. It will keep well for up to three days. If you have separate garnishes, store them in their own containers to keep everything crisp and fresh.
Freezing
Want to stock your freezer with a cozy meal for future you? Filipino Arroz Caldo freezes beautifully. Portion cooled arroz caldo into freezer-safe containers, leaving a little space for expansion. It should keep for up to two months — just hold off on adding the eggs, green onions, or fried garlic until you’ve reheated your serving.
Reheating
To bring your Filipino Arroz Caldo back to its creamy best, reheat gently on the stove over medium-low heat, stirring in a little water or broth if it’s become too thick. You can also use the microwave for individual servings. Just be sure to add your toppings fresh each time for the full flavor experience.
FAQs
Can I use boneless chicken instead of bone-in?
Absolutely! While bone-in chicken adds richer flavor to Filipino Arroz Caldo, using boneless pieces saves time and still yields tender, delicious results. You may want to use a splash of extra broth for depth if going boneless.
What kind of rice is best for Filipino Arroz Caldo?
Traditionally, glutinous (sticky) rice is preferred for its silky, thick texture. Jasmine rice is a fantastic alternative, offering a lighter consistency and lovely aroma. In a pinch, any short or medium grain rice will do the job.
How do I adjust the thickness of the arroz caldo?
It’s all about personal preference! For thicker porridge, simmer a bit longer. If you like it soupier, just add more chicken broth or water towards the end of cooking until you hit your perfect texture.
Can I make this vegetarian?
Yes — simply swap out the chicken and chicken broth for hearty vegetables and use a rich vegetable stock. Add mushrooms or tofu for a little extra protein and savory bite while keeping all those classic flavors intact.
What if I can’t find calamansi?
Lemon wedges make a perfect stand-in for calamansi, delivering that necessary acidic brightness. A dash of lime also works, or even a mild vinegar if you’re in a pinch. Don’t skip this finishing touch — it transforms the whole bowl!
Final Thoughts
If you’re searching for the ultimate comfort food, Filipino Arroz Caldo genuinely delivers every single time. It’s the kind of dish that brings people together, brightens rainy days, and soothes with every savory spoonful. I hope you’ll give this classic a try, top it just the way you like, and make your own happy memories around a steaming bowl!
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Filipino Arroz Caldo Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Arroz Caldo is a Filipino comfort food that translates to ‘hot rice’ in Spanish. This hearty chicken and rice porridge is infused with flavors of garlic, ginger, and fish sauce, topped with boiled eggs, green onions, and fried garlic. It’s a warming and satisfying dish perfect for any time of day.
Ingredients
For the Arroz Caldo:
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, peeled and julienned
- 1 1/2 pounds bone-in chicken (such as thighs or drumsticks)
- 1 cup glutinous rice or jasmine rice, rinsed
- 6 cups chicken broth
- 1 tablespoon fish sauce (plus more to taste)
- Salt and pepper to taste
For Serving:
- 2 hard-boiled eggs, halved
- 1/2 cup chopped green onions
- 1/4 cup fried garlic
- 2 calamansi or lemon wedges for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Sauté the onion, garlic, and ginger until fragrant and the onion is translucent.
- Add the chicken and cook for 5–7 minutes, browning slightly on all sides. Stir in the rice and cook for 2 minutes to toast lightly.
- Pour in the chicken broth and bring to a boil. Add fish sauce and reduce heat to a gentle simmer.
- Cover and cook for 30–40 minutes, stirring occasionally, until the rice has broken down and the soup has thickened to a porridge consistency. Season with salt and pepper to taste.
- Remove the chicken, shred the meat off the bones, and return it to the pot. Ladle the arroz caldo into bowls and top each serving with half a boiled egg, chopped green onions, fried garlic, and a squeeze of calamansi or lemon juice.
Notes
- You can use boneless chicken for quicker cooking, but bone-in adds more flavor.
- Adjust thickness by adding more broth or water as needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 2g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 110mg
