Arroz Caldo is a quintessential Filipino comfort dish. It is a nourishing bowl of rice porridge that combines rice, chicken, and plenty of ginger. Perfect for cold days or when you're feeling under the weather, it's easy to whip up with simple ingredients!
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What is Arroz Caldo?
Arroz Caldo is a hearty rice porridge with chicken and a generous amount of ginger. Its name stems from the Spanish words for "rice" (arroz) and "broth" (caldo), reflecting multicultural influences.
It is a specific type of "lugaw," a Filipino rice porridge inspired by Chinese congee, where rice is cooked until it seamlessly blends into the broth. Often garnished with hard-boiled eggs, it's a favored dish during cooler weather or when one seeks a hearty, soothing meal.
Ingredients you'll need
Notes and substitutions
- Chicken Thighs: I used boneless chicken thighs with their skin on for flavor and texture. Any cut can be used, with or without bone. However, chicken breasts have less flavor and tend to dry out after prolonged cooking.
- Turmeric Powder: Used primarily for its vibrant yellow color, it imparts a subtle earthy flavor in small quantities. If you're looking for alternatives, consider annatto (atsuete), safflower (kasubha), or saffron for a more luxurious touch, though more expensive. Feel free to omit these coloring agents if you prefer.
- Glutinous Rice (or Sweet Rice): Known as "malagkit" in Filipino, it doesn't contain gluten or sugar, despite its name. It has a sticky texture when cooked, which is ideal for the signature consistency of Arroz Caldo. While you can substitute with jasmine or short-grain rice, the dish may be more soupy or brothy in texture.
How to make this recipe
Step 1: Prep and season chicken
Trim excess fat from a pound of chicken thighs. Season with salt and pepper on both sides.
Step 2: Sear chicken
In a 4.5-quart Dutch oven or heavy-bottomed pot, heat oil on medium-high. Sear the chicken thighs skin-side down until lightly browned, about 4-5 minutes on each side. Set aside.
Step 3: Sauté ginger
In the same pot, add a bit more oil if needed. Sauté 2 tablespoons of julienned ginger for about a minute to lightly brown them, bringing out their flavor.
PRO TIP: For a deeper flavor, sear the chicken and ginger for extra aroma, and don't skimp-use plenty of ginger for that distinct, warm zing.
Step 4: Sauté onion and garlic
Add 1 chopped onion and 4 minced garlic cloves. Cook until they become translucent; this maximizes their flavor.
Step 5: Toast rice and turmeric
Add 1½ cups rice and ¼ teaspoon turmeric powder. Stir for a minute to lightly toast the rice.
Step 6: Add water and seasonings
Pour in 8 cups of water, 2 teaspoons of chicken base or bouillon, and 2 tablespoons of fish sauce.
Step 7: Bring to a boil
Stir to dissolve the chicken base, scraping up any fond from the bottom. Bring to a boil. Reserve 2 cups of water to add later if needed.
Step 8: Add chicken
Slice the seared chicken into bite-sized pieces, then add them to the mixture.
Step 9: Simmer
Reduce heat to low, cover, and simmer for 20 minutes. Stir occasionally. The rice should reach a porridge-like texture. Add more water if needed.
PRO TIP: The perfect consistency of Arroz Caldo can vary based on personal preference. If it's too thick, add a bit more broth or water and cook it for a few more minutes. If it's too thin, simmer uncovered for a little longer to reduce.
Step 10: Garnish and serve
Taste and adjust seasoning. You may need salt, pepper, or a dash of fish sauce.
Spoon into bowls and top with sliced scallions, soft-boiled eggs, and fried garlic. Crumbled chicharon adds a wonderful flavor and contrast in texture.
Include lemon or calamansi slices on the side for added zest. If you like some heat, drizzle on a bit of chili garlic oil.
Enjoy your bowl of Arroz Caldo! The longer it sits, the thicker it gets, so savor it while hot.
Recipe FAQs
Generally, the purpose of rinsing rice is to remove excess starch and impurities. For Lugaw, you may choose to skip rinsing if you prefer a thicker, creamier consistency, as the extra starch contributes to this texture.
Yes, while chicken is traditional, you can use other proteins like turkey or even tofu for a vegetarian version. The key is to bring out its flavors by searing and cooking thoroughly to complement the ginger-infused broth.
The primary difference lies in their complexity and flavor profiles. Lugaw is a simple rice porridge made from rice and water, with a mild or plain taste that serves as a base for various toppings. In contrast, Arroz Caldo is a more intricate dish, incorporating chicken, ginger, and often safflower for a richer aromatic flavor.
What to serve with Arroz Caldo
Here are some complementary sides to go with this Chicken Arroz Caldo recipe:
- Tokwa't Baboy: A savory combination of fried tofu and pork with a tangy, savory sauce.
- Lumpia: Whether it's fried Lumpiang Gulay, Shrimp Lumpia, or Lumpiang Shanghai, these crunchy rolls provide a contrasting texture to the soft rice porridge.
- Empanada: Savory hand pies filled with chicken or another protein, then wrapped in a crispy crust.
- Ukoy: Crunchy shrimp fritters with vegetables, served with a spiced vinegar dipping sauce.
- Bagnet: A regional specialty, this crispy fried pork belly adds a crunchy, savory contrast.
- Lechon Kawali: A widely known Filipino favorite, this deep-fried or air-fried pork belly has crispy skin and tender meat.
Other rice recipes you may like
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📖 Recipe
Arroz Caldo
Equipment
- 4.5-quart Dutch oven or a heavy bottomed-pot
Ingredients
- 1 pound boneless chicken thighs (about 3 pieces) see note
- 2 tablespoons julienned or minced ginger
- 4 garlic cloves minced
- 1 onion chopped
- 1½ cups uncooked glutinous or sweet rice see note
- ¼ teaspoon turmeric powder see note
- 8-10 cups water
- 2 teaspoons chicken base or bouillon cubes sub: chicken broth or chicken stock
- 2 tablespoons fish sauce
- 2 scallions or green onions thinly sliced (for garnish)
- 4 soft-boiled eggs halved (for garnish)
- Fried garlic (for garnish)
- Lemon or calamansi slices (for serving)
- Neutral oil for searing and sautéing
- Salt and pepper to taste
Instructions
- Prep and Season Chicken: Trim excess fat from chicken thighs. Season with salt and pepper on both sides.
- Sear Chicken: In a pot over medium-high heat, add oil and sear the chicken thighs skin-side down until lightly browned, about 4-5 minutes on each side. Set aside.
- Sauté Ginger: In the same pot, add a bit more oil if needed. Sauté the ginger for about a minute to lightly brown them, bringing out their flavor.
- Sauté Onion and Garlic: Add the onion and garlic. Cook until they become translucent; this maximizes their flavor.
- Toast Rice and Turmeric: Add the rice and turmeric powder. Stir for a minute to lightly toast the rice.
- Add Water and Seasonings: Pour in 8 cups of water, chicken base or bouillon, and fish sauce. Stir to dissolve and scrape up any fond from the bottom. Bring to a boil. Reserve 2 cups of water to add later if needed.
- Add Chicken: Slice the seared chicken into bite-sized pieces, then add them to the mixture.
- Simmer: Reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir occasionally. The rice should reach a porridge-like texture. Add more water if needed.
- Serve: Taste and adjust seasoning. You may need salt, black pepper, or a dash of fish sauce. Spoon into bowls and top with sliced scallions, soft-boiled eggs, and fried garlic. Include lemon or calamansi slices on the side for added zest.
Notes
- Chicken Thighs: I used boneless chicken thighs with their skin on for flavor and texture. Any cut can be used, bone-in or without the bone. However, chicken breasts have less flavor and tend to dry out after prolonged cooking.
- Turmeric Powder: Used primarily for its vibrant yellow color, it imparts a subtle earthy flavor in small quantities. If you're looking for alternatives, consider annatto (atsuete), safflower (kasubha), or saffron for a more luxurious touch, though more expensive. Feel free to omit these coloring agents if you prefer.
- Glutinous Rice (or Sweet Rice): Known as "malagkit" in Filipino, it doesn't contain gluten or sugar, despite its name. It has a sticky texture when cooked, which is ideal for the signature consistency of Arroz Caldo. While you can substitute with short-grain or jasmine rice, the dish may be more soupy or brothy in texture.
Carlo says
How do you make arroz caldo creamy like that? It’s making me hungry.
Nora Rey says
Hello Carlo, That creamy texture in arroz caldo is mainly because of type of rice used. Glutinous rice is the secret ingredient that gives it that rich and creamy consistency. If you decide to whip up a batch, you'll see how it all comes together. Enjoy, and happy cooking! 😄🍲