Arroz caldo is a beloved Filipino chicken and rice porridge, savory and comforting, traditionally enjoyed as breakfast or a midday snack. It gets its character from glutinous rice, ginger, and fish sauce, and is always served with crispy garlic, scallions, and a squeeze of calamansi. This version is straightforward, using easy-to-find ingredients, and delivers a rich, satisfying bowl that warms you from the inside out.
Ingredients
- 1 cup (200 g) glutinous rice (also called sweet rice or malagkit)
- 1/2 cup (100 g) jasmine or long-grain rice
- 2 tablespoons (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tablespoon / 10 g)
- 2 tablespoons (30 g) fresh ginger, peeled and julienned
- 1 1/2 pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- 6 cups (1.4 L) chicken broth, plus more if needed
- 1 cup (240 ml) coconut milk (optional, for creaminess)
- 1 teaspoon (2 g) ground black pepper
- Salt to taste
- For serving: crispy garlic, sliced scallions, calamansi or lemon wedges, and hard-boiled eggs (optional)
Instructions
- Rinse both types of rice in a fine-mesh strainer under cold water until the water runs clear. Drain well and set aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
- Add the chicken pieces and cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5 minutes. Pour in the fish sauce and stir to coat.
- Add the drained rice and stir for 1 minute to toast lightly. Pour in the chicken broth and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer gently for 30 minutes, stirring occasionally to prevent sticking. The rice should be very soft and the porridge thickened.
- If using coconut milk, stir it in now. Add the black pepper and salt to taste. Continue to simmer uncovered for another 10–15 minutes, stirring frequently, until the porridge reaches your desired consistency. It should be thick but still pourable; add more broth if it gets too thick.
- Once the chicken is fully cooked and tender, check the internal temperature with a food thermometer—it must read 165°F (74°C) as the safe minimum for poultry. Remove from heat.
- Ladle into bowls and top generously with crispy garlic, scallions, and a squeeze of calamansi or lemon. Serve hot with extra fish sauce on the side.
Tips
- Rice substitution: If you can’t find glutinous rice, use all jasmine rice—the porridge will be slightly less sticky but still delicious. Do not use instant rice.
- Keep it from sticking: Stir the porridge frequently, especially during the last 15 minutes, to prevent the bottom from scorching. A heavy-bottomed pot helps.
- Adjust consistency: Arroz caldo thickens as it sits. When reheating, add a splash of broth or water to loosen it to your liking.
- Make it ahead: The flavors meld beautifully overnight, so feel free to make this a day ahead. Store in the refrigerator and reheat gently.
Serving Suggestions
Serve arroz caldo as a hearty breakfast or a comforting lunch. It’s often paired with a side of fried fish or tuyo (dried salted fish) for contrast. A drizzle of sesame oil and a sprinkle of chili flakes add a nice kick. For a more filling meal, top with a soft-boiled egg.
Variations
- Chicken leg quarters: Use bone-in chicken for more flavor; just remove the skin before cooking and shred the meat before serving.
- Add mushrooms: Sauté 1 cup (75 g) sliced shiitake mushrooms with the onion for an earthy twist.
- Seafood version: Replace chicken with shrimp and use shrimp broth; cook the shrimp just until pink and opaque, about 3 minutes, and skip the fish sauce if you prefer.
- Vegetarian option: Use vegetable broth and substitute tofu or chickpeas for chicken; add a splash of soy sauce instead of fish sauce.
Storage and Reheating
Store leftover arroz caldo in an airtight container in the refrigerator for up to 3 days. To reheat, place in a pot over medium heat with a little broth or water, stirring until hot and creamy. You can also microwave individual portions in 1-minute intervals, stirring in between. Freezing is possible for up to 2 months, but the texture will become slightly more mushy upon thawing.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but thighs are more forgiving and stay moist during the long simmer. If using breast, add it later—after the rice has cooked for 20 minutes—to avoid drying out.
What is a good substitute for fish sauce? Soy sauce is the closest substitute, though it lacks the funky depth. Use 1 tablespoon soy sauce plus a pinch of salt, and adjust to taste.
Can I make this in a rice cooker? Yes, you can. Sauté the aromatics and chicken in a pan, then transfer everything to the rice cooker with the rice and broth. Cook on the porridge setting or regular cycle, stirring once halfway. It may require extra liquid.
Why is my arroz caldo too thick? This happens if it’s reduced too much or if you used too much glutinous rice. Stir in extra hot broth or water until it reaches a spoonable consistency.
Is arroz caldo gluten-free? It is naturally gluten-free as long as your fish sauce and broth are gluten-free (check labels). Use tamari instead of soy sauce if needed.
Can I skip the coconut milk? Absolutely—it’s optional. Without it, the porridge is lighter and still delicious. If you’re dairy-free, coconut milk is a great way to add creaminess without dairy.
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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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