Chicken arroz caldo is a beloved Filipino rice porridge that combines glutinous rice, chicken, ginger, and a rich broth, finished with crispy garlic, scallions, and a squeeze of calamansi. It’s the ultimate comfort food—warming, savory, and surprisingly easy to make in one pot. This recipe delivers a creamy, congee-like texture with tender chicken, and it’s perfect for cold days or when you need a soothing, nourishing meal.
Ingredients
- 1 ½ cups (300 g) glutinous rice (also called sweet rice or malagkit), rinsed
- 2 lbs (900 g) bone-in chicken thighs or drumsticks, skin removed
- 1 tablespoon (15 ml) canola or vegetable oil
- 1 medium onion, chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 1 ½ tablespoons / 12 g)
- 2-inch (5 cm) piece fresh ginger, peeled and cut into thin strips (about 2 tablespoons / 20 g)
- 6 cups (1.4 L) chicken broth, preferably low-sodium
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- 1 teaspoon (2 g) black pepper
- 1 teaspoon (2 g) turmeric powder (optional, for color)
- Salt, to taste
- For serving: crispy fried garlic, sliced scallions, calamansi or lemon wedges, and hard-boiled eggs (optional)
Instructions
- Rinse the rice: Place the glutinous rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Drain well and set aside.
- Brown the chicken: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and cook until golden brown on both sides, about 4–5 minutes per side. Remove the chicken and set aside on a plate.
- Sauté the aromatics: In the same pot, reduce heat to medium. Add the onion, garlic, and ginger. Cook, stirring frequently, until the onion is translucent and the mixture is fragrant, about 3–4 minutes. If the bottom of the pot looks dry, add a splash of broth or water to deglaze.
- Add the rice and seasonings: Stir in the rinsed rice, fish sauce, black pepper, and turmeric (if using). Cook for 1–2 minutes, stirring constantly, so the rice is well coated.
- Simmer the porridge: Pour in the chicken broth and bring to a boil. Return the browned chicken to the pot. Reduce heat to low, cover, and let it simmer gently for 45–50 minutes, stirring every 10–15 minutes to prevent sticking. The porridge is ready when the rice is fully broken down and the mixture is thick and creamy.
- Shred the chicken: Remove the chicken pieces from the pot. When cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones. Return the shredded chicken to the porridge and stir to combine. Cook for another 5 minutes to heat through.
- Check the temperature and season: If using a food thermometer, ensure the porridge reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. Taste and add salt or more fish sauce if needed. The porridge should be thick but still pourable; add a little hot broth or water if it’s too thick.
- Serve: Ladle the arroz caldo into bowls. Top with crispy garlic, scallions, and a squeeze of calamansi or lemon. Add a halved hard-boiled egg if desired. Serve hot.
Tips
- Stir often: Glutinous rice is very starchy and can stick to the bottom of the pot. Stir every 10–15 minutes, especially toward the end, to prevent scorching.
- Adjust the consistency: If you prefer a thinner porridge, add more broth or water (up to 2 cups / 480 ml) during cooking. For a thicker, creamier texture, cook longer uncovered.
- Substitute the rice: If you can’t find glutinous rice, use regular jasmine or long-grain rice. The texture will be less sticky but still delicious; you may need to reduce the broth to 5 cups (1.2 L) as regular rice absorbs less liquid.
- Make it ahead: Arroz caldo thickens as it sits. When reheating, add a splash of broth or water to loosen it to your desired consistency.
Serving Suggestions
Serve arroz caldo as a hearty breakfast, lunch, or dinner. It’s often enjoyed with a drizzle of fish sauce or soy sauce, a squeeze of calamansi (or lemon), and a sprinkle of crispy garlic. Add a side of crusty bread or a simple green salad for a complete meal. For a more filling bowl, top with a soft-boiled egg or additional shredded chicken.
Variations
- Seafood arroz caldo: Replace the chicken with shrimp or fish, and use seafood broth. Add the seafood in the last 10 minutes of cooking to avoid overcooking.
- Vegetarian version: Omit the chicken and use vegetable broth. Add tofu or mushrooms for protein, and increase the ginger for a more robust flavor.
- Spicy kick: Add sliced bird’s eye chilies or a teaspoon of chili garlic oil when serving.
- Use leftover rotisserie chicken: Skip the browning step and add shredded rotisserie chicken in the last 10 minutes of simmering. Use store-bought broth and reduce the cooking time by 15 minutes.
Storage and Reheating
Refrigerate leftover arroz caldo in an airtight container within 2 hours of cooking. It will keep for 3–4 days. The porridge will thicken significantly as it cools; when reheating, add a few tablespoons of broth or water per serving and warm gently on the stovetop or in the microwave, stirring occasionally, until hot (165°F / 74°C). You can also freeze arroz caldo for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? Yes, you can use jasmine or long-grain rice. The texture will be less sticky and more like a classic congee. Reduce the broth to 5 cups (1.2 L) and adjust as needed.
What is the difference between arroz caldo and lugaw? Arroz caldo is a Filipino adaptation of the Chinese congee, but it’s heavily seasoned with ginger, fish sauce, and often served with chicken. Lugaw is a simpler, plain rice porridge, usually served with just a bit of fish sauce and sometimes saffron or turmeric. Arroz caldo is essentially a chicken-flavored lugaw.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, sauté the aromatics and brown the chicken first, then transfer everything to the slow cooker with the broth and rice. Cook on low for 4–5 hours, stirring occasionally. For an Instant Pot, use the sauté function for browning and then pressure cook on high for 15 minutes, followed by a natural release for 10 minutes.
Why is my arroz caldo too thick or too thin? The final consistency is a matter of preference. If too thick, add hot broth or water. If too thin, continue simmering uncovered, stirring frequently, until it thickens. Remember it will also thicken as it cools.
Can I use boneless chicken? Yes, but bone-in chicken adds more flavor to the broth. If using boneless, reduce the cooking time by about 10 minutes and check for doneness early.
How do I make crispy garlic? Heat 2–3 tablespoons of oil in a small skillet over medium-low heat. Add sliced garlic and cook, stirring constantly, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Be careful not to burn it—it turns bitter quickly.
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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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