The Ultimate Filipino Arroz Caldo (Chicken & Rice Porridge)
Imagine a thick, creamy, and deeply savory porridge, brimming with tender pieces of chicken and infused with the warm, zesty notes of fresh ginger and garlic. That, my friends, is the soul-warming magic of Arroz Caldo, the beloved Filipino chicken and rice porridge. This is more than just a meal; it’s the culinary equivalent of a warm blanket on a chilly day, a comforting cure-all, and a taste of pure, heartfelt tradition.
I promise you, there is no greater comfort than a steaming bowl of this Arroz Caldo, topped with a shower of crispy, golden fried garlic and fresh, sharp scallions. The savory depth from the fish sauce, the gentle heat from the ginger, and the heartiness of the chicken and rice all come together in perfect harmony. It’s the dish you’ll crave whenever you’re feeling under the weather or when a rainy day calls for something truly special.
Get ready to discover the ultimate comfort food. This is the new chicken soup your family will ask for again and again.
Why This Arroz Caldo Will Be Your New Obsession!
You are going to be completely amazed by how much comforting flavor is packed into this simple, humble dish. It’s a weeknight hero for so many reasons:
- The Ultimate Comfort Food: This is the very definition of a “hug in a bowl.” It’s warm, savory, hearty, and incredibly soothing, perfect for chilly days or when you’re not feeling your best.
- Simple Ingredients, Deep Flavor: Using pantry staples like rice, ginger, garlic, and onion, this recipe builds an incredible depth of flavor that tastes like it simmered all day.
- Incredibly Easy to Make: This is a true one-pot wonder for the main porridge. It’s a straightforward process that’s perfect for cooks of all skill levels.
- The Crispy Garlic is Everything: Don’t skip this step! The crunchy, fragrant fried garlic topping provides the perfect textural contrast to the creamy porridge and takes the whole dish to another level.
- Hearty and Satisfying: The combination of chicken and rice makes this a complete, filling, and nourishing meal that the whole family will love.
Recipe Snapshot
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 6 servings |
| Calories | ~395 kcal per serving |
| Course | Main Course, Soup |
| Cuisine | Filipino |
| Difficulty/Method | Easy / Stovetop |
Your Shopping List for This Comforting Porridge
This recipe uses simple, powerful ingredients to create its signature authentic flavor.
→ For the Arroz Caldo
- 1 tablespoon canola oil → Plus a bit more for frying the garlic.
- 1 (1-inch) piece ginger → Peeled and finely chopped. This provides the signature warm, zesty backbone.
- 1 small onion → Chopped.
- 6 garlic cloves → Finely chopped and divided in half.
- 1 to 1 ½ pounds skinless, boneless chicken thighs → Sliced. Thighs stay tender and flavorful during the simmer.
- 2 tablespoons fish sauce → The secret weapon for a deep, savory, umami flavor.
- 1 cup short-grain rice → This type of rice releases more starch, creating a thicker, creamier porridge.
- 4 cups chicken broth → Use a good quality broth for the best flavor.
→ For the Essential Toppings
- Thinly sliced scallions → For a fresh, sharp, oniony bite.
Let’s Make Arroz Caldo! Your Step-by-Step Guide
Ready to create the most comforting bowl of porridge? The process is simple and smells incredible.
Part 1: Build the Aromatic Base
- Sauté the Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of canola oil over medium heat. Add the ginger, onion, and half of the chopped garlic. Cook, stirring occasionally, for about 3 minutes, until the onion becomes soft and translucent and the air is filled with a beautiful fragrance.
- Brown the Chicken: Add the sliced chicken thighs to the pot. Cook for about 5 minutes, tossing to combine with the aromatics, until the chicken is lightly browned on all sides.
Part 2: Simmer the Porridge
- Add Flavor and Rice: Pour in the fish sauce and let it simmer for a minute, allowing its flavor to coat the chicken. Then, add the rice and stir it often for another minute or two, toasting it slightly in the pot.
- Simmer to Perfection: Add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer gently. Stir frequently to prevent the rice from sticking to the bottom of the pot. Cook for 25 to 30 minutes, until the rice has broken down and is very soft, the chicken is cooked through, and the porridge has thickened beautifully.
Part 3: The Crispy Garlic Topping
- Fry the Garlic: While the porridge simmers, make the topping. In a small skillet, heat a few tablespoons of canola oil over medium-high heat. Add the remaining half of the chopped garlic to the hot oil.
- Watch Carefully!: Fry the garlic, stirring constantly, until it turns a deep, even golden brown. This happens quickly, so don’t walk away! Once it’s golden, immediately transfer the garlic with a slotted spoon to a plate lined with paper towels to drain. It will crisp up as it cools.
Part 4: Serve and Garnish
- Serve Hot: Ladle the thick, steaming Arroz Caldo into warm bowls. Top each serving generously with the crispy fried garlic flakes and a sprinkle of fresh, thinly sliced scallions.
Filipino Chicken Porridge (Arroz Caldo)
Ingredients
Equipment
Method
- In a large pot or Dutch oven over medium heat, heat 1 tablespoon of oil. Add the ginger, onion, and half of the garlic. Cook, stirring occasionally, for about 3 minutes, until the onion is translucent.
- Add the sliced chicken and cook, tossing to combine, for about 5 minutes, until browned.
- Add the fish sauce and let simmer for a few minutes. Add the rice and simmer a few minutes more, stirring often.
- Add the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, for 25 to 30 minutes, until the chicken and rice are cooked through and the porridge is thick.
- Meanwhile, in a small skillet over medium-high heat, heat a few tablespoons of oil. Add the remaining half of the garlic and fry, stirring constantly, until a deep golden brown. Immediately transfer the garlic to paper towels to drain.
- Serve the arroz caldo hot, with the fried garlic flakes and scallions sprinkled generously on top.
Notes
WiseRecipes’ Top Tips for Perfect Arroz Caldo
These simple secrets will ensure your Filipino chicken porridge is authentic and delicious every time.
- Don’t Skimp on the Ginger and Garlic. These are not subtle background flavors; they are the heart and soul of Arroz Caldo. Using fresh ginger and plenty of garlic is essential for that authentic, aromatic taste.
- Use Chicken Thighs for the Best Result. While chicken breast works, boneless, skinless chicken thighs will remain much more tender, juicy, and flavorful after the long simmer.
- Stir, Stir, Stir! As the rice cooks and releases its starches, it will have a tendency to stick to the bottom of the pot. Stirring frequently, especially towards the end of the cooking time, is crucial for a smooth, creamy porridge that doesn’t scorch.
- The Fried Garlic is Non-Negotiable. I cannot stress this enough! The crispy, intensely flavored garlic is the signature topping for a reason. It provides a much-needed crunchy texture that contrasts beautifully with the soft porridge. Watch it like a hawk when frying, as it can go from golden to burnt in seconds.
- Adjust Consistency to Your Liking. This porridge will thicken considerably as it cools. When reheating leftovers, you will almost certainly need to stir in a splash of water or chicken broth to loosen it back up to your desired consistency.
Keep It Fresh! Storing Your Comforting Porridge
Arroz Caldo makes for wonderful, soul-soothing leftovers.
- Refrigerator: Allow the porridge to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Store the fried garlic separately in a small airtight container at room temperature to keep it crispy.
- Reheating: Reheat the porridge gently on the stovetop over medium-low heat or in the microwave. As it will have thickened significantly, stir in a few tablespoons of water or chicken broth until it reaches your desired consistency.
- Freezing: You can freeze the porridge in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating as described above.
FAQs: Your Arroz Caldo Questions, Answered!
What kind of rice is best for Arroz Caldo?
Short-grain rice, like Calrose or sushi rice, is traditionally preferred because it contains more starch and breaks down beautifully to create a thick, creamy consistency. However, you can use other types like jasmine or basmati; just be aware that the final texture might be slightly less thick.
I don’t have fish sauce. What can I use instead?
Fish sauce provides a unique, savory umami depth that is hard to replicate, but soy sauce is the best substitute. Use an equal amount of soy sauce, and you may want to add a tiny bit more salt at the end, as fish sauce is typically saltier.
Can I add other toppings?
Yes, absolutely! Other traditional toppings for Arroz Caldo include a hard-boiled egg cut in half, a squeeze of fresh calamansi or lime juice, and a drizzle of extra fish sauce. Feel free to customize it to your liking!
How do I get my fried garlic perfectly crispy and not bitter?
The key is constant motion and watching it carefully. Use enough oil so the garlic is shallow-frying. Stir or swirl the pan continuously so all the pieces cook evenly. Remove them from the oil the second they turn a light, even golden brown. They will continue to darken slightly from the residual heat after you take them out.
Final Thoughts: The Ultimate Bowl of Comfort
There is something truly magical about a dish that can warm you from the inside out. This Filipino Arroz Caldo is a celebration of simple ingredients, deep flavor, and the comforting power of a home-cooked meal. It’s the perfect remedy for a chilly day, a long week, or anytime you need a little extra care. I hope this beloved recipe brings as much warmth and comfort to your home as it does to mine. Happy cooking!
