BreakfastMain CourseDinner

Arroz Caldo

Name: Arroz Caldo
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 500 g boneless, skinless chicken thigh cut into 1-inch pieces; 1 cup jasmine rice rinsed; 6 cup water; 6 clove garlic minced; 30 g ginger peeled and thinly sliced; 0.5 pcs yellow onion chopped; 2 tbsp fish sauce; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp vegetable oil; 3 clove garlic thinly sliced; 2 pcs green onion chopped; 2 pcs calamansi halved (optional); 2 pcs boiled egg halved (optional)

Experience the ultimate comfort with this traditional Filipino Arroz Caldo, a savory rice porridge infused with aromatic ginger and garlic. Tender chicken simmers gently with jasmine rice, creating a creamy, soul-warming dish perfect for any time of day. Garnished with crispy fried garlic and fresh scallions, it's a delightful blend of textures and flavors.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 614 kcal

Gluten-free

Allergen information: may contain eggs, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gboneless, skinless chicken thigh, cut into 1-inch pieces
1 cupjasmine rice, rinsed
6 cupwater
2 tbspvegetable oil

aromatics

6 clovegarlic, minced
30 gginger, peeled and thinly sliced
0.5 pcsyellow onion, chopped

seasoning

2 tbspfish sauce
0.5 tspsalt
0.25 tspblack pepper

garnish

3 clovegarlic, thinly sliced
2 pcsgreen onion, chopped
2 pcscalamansi, halved(optional)
2 pcsboiled egg, halved(optional)

Equipment

Large pot or Dutch oven · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Small pan · Slotted spoon · Paper towels · Ladle

The method

Step by step

1
Prepare the aromatics: thinly slice the ginger, mince 6 cloves of garlic, and finely chop the yellow onion. Cut the boneless, skinless chicken thighs into 1-inch pieces.
About 10 min
Cook’s note: Ensure all ingredients are prepped before you start cooking to make the process smoother and prevent burning.
2
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat until shimmering.
About 1 min
3
Add the sliced ginger, minced garlic, and chopped onion to the heated oil. Sauté, stirring frequently, until the aromatics are fragrant and softened, about 3-5 minutes.
About 4 min
Cook’s note: Cooking the aromatics slowly helps release their full flavor into the oil, forming a delicious base for the porridge.
4
Add the chicken pieces to the pot and cook, stirring occasionally, until they are lightly browned on all sides, approximately 5-7 minutes.
About 6 min
Cook’s note: Browning the chicken adds depth of flavor and helps seal in the juices.
5
Stir in the rinsed jasmine rice, fish sauce, salt, and black pepper. Continue to cook for another 2 minutes, stirring occasionally, to toast the rice slightly.
About 2 min
Cook’s note: Rinsing the rice removes excess starch, which helps prevent the porridge from becoming too gummy. Toasting the rice adds a subtle nutty flavor.
6
Pour in 6 cups of water and bring the mixture to a rolling boil over medium-high heat.
About 5 min
7
Once boiling, reduce the heat to low, cover the pot, and simmer gently for 30-35 minutes, or until the rice is fully cooked and has achieved a thick, porridge-like consistency. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
About 32 min
Cook’s note: If the arroz caldo becomes too thick for your preference, you can add a little more hot water or chicken broth until it reaches your desired consistency.
8
While the arroz caldo simmers, prepare the crispy garlic garnish: heat a small amount of vegetable oil (about 2-3 tablespoons) in a separate small pan over medium-low heat. Add the thinly sliced 3 cloves of garlic and fry until they turn golden brown and crispy.
About 5 min
Cook’s note: Watch the garlic very carefully as it can burn quickly. Remove it from the heat just as it turns golden, as it will continue to cook slightly from residual heat.
9
Using a slotted spoon, remove the crispy garlic from the pan and drain it on a paper towel-lined plate to remove excess oil.
About 1 min
Cook’s note: The garlic-infused oil left in the pan can be saved and used for other dishes, adding a delicious flavor.
10
Taste the arroz caldo and adjust the seasoning with more salt or fish sauce if needed, ensuring a balanced savory flavor.
About 1 min
Cook’s note: Seasoning at the end allows you to fine-tune the flavors after the rice has absorbed the liquids and the chicken has released its essence.
11
Ladle the hot arroz caldo into individual serving bowls. Garnish generously with the crispy fried garlic, freshly chopped green onion, and serve with optional calamansi wedges and halved boiled eggs.
About 1 min
Cook’s note: The calamansi adds a bright, citrusy tang that cuts through the richness of the porridge, while the boiled egg adds a creamy texture.

Per serving

Nutrition

71%Score

Calories: 613.7kcal
Protein: 41.8g
Carbs: 54.6g
Fat: 24.1g
Fibre: 1.3g
Sugar: 2.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Arroz Caldo is incredibly versatile; feel free to add a drizzle of chili oil for a spicy kick or a sprinkle of toasted sesame seeds for extra texture. It pairs wonderfully with a simple green salad or some crusty bread. For a richer flavor, you can use chicken broth instead of water.

Storage

Store leftover Arroz Caldo in an airtight container in the refrigerator.

Reheating

Reheat Arroz Caldo gently on the stovetop over low heat, stirring frequently. Add a splash of water or chicken broth if it has thickened too much during storage. Heat until warmed through.