Arroz Caldo

This chicken rice porridge is a simple blend of sticky rice, chicken, and plenty of ginger, creating a creamy and satisfying dish.

Course Breakfast, Main Course, Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 334kcal

Cost $6-$8

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.

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.