Arroz Caldo Recipe: Filipino Chicken Rice Porridge

Arroz caldo is a savory Filipino rice porridge made by simmering glutinous rice and chicken in a ginger-garlic broth until thick and creamy. It is typically served piping hot, topped with crispy fried garlic, scallions, and a squeeze of calamansi or lemon. This hearty, comforting dish is a beloved breakfast and merienda (snack) in the Philippines, and this guide walks you through making it at home.

What You’ll Need

1 lb (450 g) bone-in chicken thighs or drumsticks
1 cup (200 g) glutinous rice (also called sweet rice or malagkit), rinsed
1 thumb-sized piece of ginger (about 1.5 inches / 4 cm), peeled and cut into thin strips
4 cloves garlic, minced
1 small onion, finely chopped
6 cups (1.4 L) chicken broth, plus more if needed
2 tablespoons fish sauce (patis), or to taste
1 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper
2 tablespoons cooking oil
For serving: fried garlic, chopped scallions, calamansi or lemon wedges, sliced hard-boiled eggs (optional)

Step-by-Step

Prep the chicken and rice. Rinse the glutinous rice under cold water until the water runs clear. Pat the chicken pieces dry with paper towels. Season them lightly with a pinch of salt and pepper.
Sauté the aromatics. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the ginger, garlic, and onion. Sauté for 2–3 minutes until fragrant and the onion turns translucent. Do not let the garlic burn.
Brown the chicken. Add the chicken pieces to the pot, skin-side down if using skin-on. Cook for about 4–5 minutes per side, until lightly golden. This step adds depth to the broth.
Add the rice and broth. Pour in the rinsed glutinous rice and stir it with the chicken and aromatics for about 1 minute. Then add the chicken broth, fish sauce, salt, and black pepper. Stir everything together.
Simmer the porridge. Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer gently for 30–35 minutes, stirring every 5–7 minutes to prevent the rice from sticking to the bottom. The rice will break down and thicken the broth.
Shred the chicken (optional). After 30 minutes, remove the chicken pieces from the pot. Let them cool slightly, then shred the meat off the bones using two forks. Discard the bones and skin. Return the shredded chicken to the pot.
Adjust the consistency and seasoning. If the porridge is too thick, add more hot broth or water, 1/2 cup (120 ml) at a time. Taste and adjust with more fish sauce or salt. Simmer for another 5 minutes.
Check the chicken is fully cooked. Before serving, verify the chicken reached a safe minimum internal temperature of 165°F (74°C) as recommended by USDA FSIS, using a food thermometer inserted into the thickest part of the meat. If you shredded it earlier, ensure it was fully cooked before shredding.
Serve hot. Ladle the arroz caldo into bowls. Top each serving with fried garlic, chopped scallions, and a squeeze of calamansi or lemon. Add a sliced hard-boiled egg if desired. Serve immediately.

Common Mistakes

Using regular rice instead of glutinous rice. Regular long-grain rice will not break down the same way and will result in a thinner, less creamy porridge. Glutinous rice is essential for the characteristic sticky texture.
Not stirring enough. Arroz caldo tends to stick and burn at the bottom of the pot. Stir frequently, especially in the last 15 minutes of cooking.
Adding too much water at once. It is easier to thin out a thick porridge than to thicken a watery one. Add liquid gradually.
Skipping the chicken browning. Browning the chicken before simmering adds a rich, savory flavor that you cannot get from just boiling it.
Overcooking the garlic. Burnt garlic becomes bitter. Keep the heat at medium and stir constantly when sautéing.

Tips

Use bone-in chicken. The bones add flavor and collagen to the broth, making the porridge more satisfying. Thighs and drumsticks work best.
Prep the toppings in advance. Fried garlic, scallions, and calamansi can be prepared while the porridge simmers. This makes serving much easier.

Make it richer. For a creamier texture, you can stir in a tablespoon of butter or a splash of coconut milk at the end of cooking. This is optional but delicious.
Adjust the ginger. Ginger is the star flavor. If you love it, add a bit more. If you are sensitive to its spice, use less and slice it into larger pieces that are easy to remove before serving.
Leftovers. Arroz caldo thickens significantly as it cools. When reheating, add a splash of broth or water to loosen it back to a porridge consistency.

Troubleshooting

The porridge is too thick. Stir in hot chicken broth or water, 1/4 cup (60 ml) at a time, until you reach your desired consistency. Reheat gently after thinning.
The porridge is too thin. Continue simmering uncovered, stirring often, for another 10–15 minutes. The rice will continue to absorb liquid and release starch, thickening the porridge.
The bottom is burning. Immediately turn off the heat and transfer the unburned porridge to another pot, being careful not to scrape the burnt layer. Taste it—if it has a bitter, burnt flavor, you may need to start over. To prevent this, always stir frequently and keep the heat low.
The chicken is not cooked through after 30 minutes. This can happen with larger pieces. Return the chicken to the pot and simmer for another 10 minutes, then check the temperature again with a thermometer.
The flavor is flat. Add a little more fish sauce, salt, or a pinch of white pepper. Sometimes a final squeeze of calamansi or lemon in the bowl brightens the whole dish.

Frequently Asked Questions

Can I use regular rice instead of glutinous rice? Yes, but the texture will be different. Regular rice will produce a thinner, soupier porridge. If using regular rice, use jasmine or another medium-grain variety for better results.
What can I substitute for calamansi? Calamansi is a small, sour citrus fruit. The closest substitute is a mix of equal parts lemon and lime juice, or just lemon juice. It will change the flavor slightly but still adds the necessary acidity.
Can I make arroz caldo in a rice cooker or Instant Pot? Yes. For an Instant Pot, use the sauté function for the aromatics and chicken, then pressure cook on high for 12 minutes with a natural release. For a rice cooker, use the porridge setting if available, or cook on the regular setting and stir occasionally.
Is arroz caldo gluten-free? Yes, as long as your fish sauce is gluten-free (most traditional brands are). The other ingredients—rice, chicken, ginger, garlic—are naturally gluten-free.
How long does arroz caldo last in the fridge? Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a little extra broth or water. It also freezes well for up to 2 months.
Can I make it vegetarian? Yes. Omit the chicken and use vegetable broth. Add firm tofu or mushrooms for protein. Sauté the aromatics as directed, then proceed with the rice and broth. The flavor will be lighter but still delicious.

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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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