Filipino Chicken Porridge (Arroz Caldo) Recipe

Filipino chicken porridge, often called arroz caldo, is a savory rice porridge simmered with chicken, ginger, garlic, and broth until soft and comforting. Recipes vary by household; this version uses bone-in chicken thighs for flavor and finishes with fish sauce, scallions, fried garlic, and calamansi or lime.

Ingredients

2¼ lb (1 kg) bone-in, skin-on chicken thighs, about 6 pieces
1½ cups (300 g) jasmine rice, rinsed until the water is mostly clear
1 tbsp (15 ml) neutral cooking oil
1 medium yellow onion (about 150 g), finely chopped
5 garlic cloves (about 15 g), minced, plus ⅓ cup (20 g) fried garlic for serving
3 tbsp (30 g) fresh ginger, peeled and finely julienned or minced
8 cups (1.9 L) low-sodium chicken broth
2 cups (480 ml) water
2 tbsp (30 ml) fish sauce, plus more to taste
1 tbsp (2 g) kasubha, or safflower petals (optional)
1 tsp (5 g) kosher salt, plus more as needed
¼ tsp (0.5 g) ground black pepper
½ cup (25 g) sliced scallions
6 calamansi (about 90 g), halved, or 2 limes (about 120 g), cut into wedges

Instructions

Prepare the ingredients. Rinse the rice in a fine-mesh strainer, drain it well, and set it aside. Chop the onion, garlic, and ginger, and slice the scallions. Pat the chicken dry with paper towels so it browns more readily. This preparation takes about 20 minutes; no soaking is needed.
Brown the chicken. Heat the oil in a heavy 5- to 6-quart pot or Dutch oven over medium-high heat. Arrange the thighs in a single layer, working in batches if necessary, and brown for about 4 minutes per side. The chicken does not need to cook through at this stage. Transfer it to a plate. Leave the browned bits and a thin film of fat in the pot; pour off excess fat if there is more than about 1 tablespoon.
Cook the aromatics and rice. Lower the heat to medium. Add the onion and cook for 2 minutes, stirring, until softened. Add the minced garlic and ginger and stir for 1 minute, until fragrant but not browned. Add the drained rice and cook for 2 minutes, stirring so the grains are coated and lightly toasted. This brief toasting helps the rice start absorbing the savory aromatics.
Simmer the chicken. Pour in the broth and water, scraping the bottom of the pot to release the browned bits. Stir in the fish sauce, salt, pepper, and kasubha if using. Return the chicken and any plate juices to the pot. Bring the liquid to a gentle boil, then lower the heat, cover partially, and simmer for 25 minutes. Keep the liquid at a steady, gentle bubble rather than a hard boil.
Check the chicken and cook the porridge. Use a food thermometer to check the thickest part of a thigh without touching bone. USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry; if a piece has not reached it, continue simmering and check again. Once the chicken is cooked, transfer it to a plate. Stir the rice, scraping the base of the pot, then simmer the porridge uncovered for about 25 minutes, stirring every few minutes so the rice does not stick. The grains should soften and begin to break down, and the broth should turn creamy.
Shred and finish. While the rice simmers, remove and discard the chicken skin if desired, then pull the meat from the bones and tear it into bite-size pieces. Discard the bones. Stir the chicken back into the pot for the final 2 minutes. If the porridge is thicker than you like, add hot water or broth a little at a time; if it is too thin, simmer for a few more minutes. Taste and adjust with fish sauce, salt, or pepper. Serve hot with scallions, fried garlic, and calamansi or lime on the side.

Tips

Rinse, but do not soak, the rice. Rinsing removes loose surface starch and helps the porridge cook evenly. The rice will still release enough starch during simmering to create a silky texture. Stir regularly near the end, when the grains are soft and more likely to settle on the bottom.
Choose bone-in thighs for a forgiving simmer. They add flavor to the broth and stay tender through the cooking time. Boneless thighs also work, but check their temperature and begin checking earlier because they may cook faster. Breast meat is leaner and can dry out if left simmering for too long.
Kasubha is optional. Safflower petals, called kasubha in Filipino cooking, lend a warm golden color and a mild flavor. They can be hard to find, so simply leave them out; a small pinch of turmeric can add color, but it has a more earthy, noticeable taste and is not an exact substitute.
Season in stages. Broth and fish sauce brands vary in saltiness. Start with the listed amount, then taste after the rice has softened and add fish sauce or salt a little at a time. If the porridge thickens while standing, loosen it with hot broth or water rather than adding extra seasoning immediately.

Serving Suggestions

Serve arroz caldo in warm bowls while it is loose enough to spoon easily. Set out scallions, fried garlic, and calamansi halves or lime wedges so everyone can add the amount they like. A squeeze of citrus brightens the savory broth, while fried garlic adds a crisp contrast to the soft rice. Extra fish sauce and freshly ground black pepper are also useful at the table, but taste before adding them because the porridge is already seasoned.

For a more substantial meal, offer a simple side such as sautéed greens or a plate of sliced tomatoes and cucumber. The porridge is filling on its own, so sides can stay light. If serving a group, keep the pot covered over very low heat and stir it occasionally; add a splash of hot broth if it thickens while people are serving themselves. Avoid leaving it at room temperature for an extended meal.

Variations

Use a rice blend. Replace up to half the jasmine rice with glutinous rice for a thicker, stickier texture. Glutinous rice is sometimes sold as sweet rice; despite the name, it is not sweetened. If it is unavailable, use all jasmine rice as written. Short-grain rice can also make a creamy pot, though the grains may hold their shape differently.

Make it with leftover cooked chicken. Skip browning raw chicken and simmer the broth with the aromatics and rice until the rice is tender. Stir in about 3 cups (420 g) shredded cooked chicken during the last 5 minutes, just long enough to heat it thoroughly. Since the meat is already cooked, it will not contribute quite as much flavor to the broth, so taste and adjust the fish sauce at the end.

Add hard-boiled eggs or more ginger. Halved hard-boiled eggs are a familiar optional topping; cook them separately until the yolk and white are firm, then add them to each bowl. For a sharper ginger presence, reserve a little of the julienned ginger and scatter it over the finished porridge. Some cooks also use a mix of jasmine and glutinous rice, or adjust the broth-to-rice ratio for a looser or thicker bowl.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers so they chill quickly. Store the porridge for 3–4 days in the refrigerator. Rice dishes should not sit at room temperature for long; divide a large pot into smaller portions rather than leaving it out to cool for hours. The porridge will thicken considerably as the rice absorbs liquid in the refrigerator, which is normal.

Reheat one portion in a saucepan over medium-low heat with a splash of water or broth, stirring often until it is steaming throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS safe reheating temperature. You can also microwave a covered portion, stirring halfway through and checking the temperature in more than one spot. Add fresh scallions, fried garlic, and citrus after reheating so the toppings keep their texture and brightness.

For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 2 months for best quality. Leave a little room for expansion. Thaw overnight in the refrigerator and reheat to 165°F (74°C), adding broth or water to restore a spoonable consistency. The rice may be softer after freezing, but the flavor remains suitable for a quick meal.

Frequently Asked Questions

Is arroz caldo the same as lugaw? Arroz caldo is a Filipino rice porridge commonly made with chicken, ginger, and garlic, while lugaw is a broader term for rice porridge and may be served plain or with different toppings. Names and preparations vary between regions and households. This recipe follows a chicken arroz caldo style, but it is not the only way to make it.

Can I use chicken breast instead of thighs? Yes. Bone-in breast pieces can be used, but they are leaner and may become dry if simmered longer than needed. Check the thickest portion with a thermometer and remove the chicken as soon as it reaches 165°F (74°C), then shred it and return it near the end. Boneless breast cooks faster, so check it earlier than the recipe’s 25-minute mark.

Why is my porridge too thick? Rice continues absorbing liquid as it cooks and as the finished pot stands, so thickness changes over time. Stir in hot water or broth in small splashes until it reaches the consistency you prefer. If adding broth, taste again before adding salt or fish sauce because the broth may bring additional seasoning.

Can I make arroz caldo in advance? Yes, though it will become thicker as it cools. You can cook it a day ahead, refrigerate it promptly, and reheat it gently with extra broth or water until it is hot throughout and reaches 165°F (74°C). For the freshest texture, prepare the crunchy toppings and citrus shortly before serving rather than storing them on the porridge.

What can I use instead of calamansi? Lime is the easiest substitute and gives a similar tart lift, though calamansi has its own fragrant, slightly sweeter citrus character. Lemon will work in a pinch but tastes different. Serve citrus on the side so each person can adjust the acidity without making the whole pot too tart.

Can I make it without fish sauce? Yes. Leave it out and season with salt, or use a little soy sauce if that suits your preferences. Soy sauce will darken the broth and bring a different, more pronounced flavor, so add it gradually and taste as you go. The fish sauce provides a salty, savory depth, but it is not essential for tender chicken or creamy rice.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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