Arroz caldo is a beloved Filipino chicken rice porridge, traditionally made with glutinous rice, ginger, and chicken, then topped with crispy garlic and scallions. This version uses Quaker Oats to create a creamier, quicker-cooking porridge that still delivers the same comforting, savory flavors. The oats add a hearty texture and make the dish more filling, while the classic aromatics—ginger, garlic, and fish sauce—keep it authentically delicious.
Ingredients
- 1 cup (90 g) Quaker Oats (old-fashioned or quick-cooking)
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon (15 ml) vegetable oil
- 1 medium onion, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tablespoon / 10 g)
- 1 thumb-size piece fresh ginger, peeled and julienned (about 2 tablespoons / 20 g)
- 4 cups (960 ml) chicken broth, low-sodium
- 2 cups (480 ml) water
- 2 tablespoons (30 ml) fish sauce, plus more to taste
- 1/2 teaspoon ground black pepper
- Salt to taste (optional)
- For serving: crispy fried garlic, sliced scallions, chopped fresh cilantro, calamansi or lemon wedges, and hard-boiled eggs (optional)
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant and the onion is translucent.
- Add the chicken pieces and cook, stirring occasionally, until they are lightly browned on all sides, about 5–7 minutes.
- Pour in the chicken broth and water. Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, allowing the flavors to meld.
- Stir in the Quaker Oats and fish sauce. Continue to simmer, stirring frequently to prevent sticking, for about 15–20 minutes, until the oats are tender and the porridge has thickened to your desired consistency. If it becomes too thick, add more hot water or broth.
- Season with ground black pepper and additional fish sauce or salt to taste. The chicken should be fully cooked; if using a food thermometer, ensure it reaches 165°F (74°C) as the safe minimum internal temperature for poultry.
- Ladle the arroz caldo into bowls. Top each with crispy garlic, scallions, cilantro, and a squeeze of calamansi or lemon. Serve hot, with optional hard-boiled eggs.
Tips
- Consistency: Arroz caldo is meant to be thick and porridge-like, but you can adjust it with extra broth or water if you prefer a thinner soup. Stir often to prevent the oats from clumping or burning at the bottom.
- Substitutions: Use chicken breast instead of thighs for a leaner option, but note it may dry out if overcooked. For a vegetarian version, replace chicken with tofu and use vegetable broth, adding the tofu in the last 5 minutes of cooking.
- Fish sauce: If you don’t have fish sauce, you can substitute soy sauce or a mix of soy sauce and a pinch of salt. This will change the flavor slightly but still be delicious.
- Make it ahead: The porridge thickens as it sits. When reheating, add a splash of broth or water to loosen it.
Serving Suggestions
Serve arroz caldo as a hearty breakfast, lunch, or dinner. It pairs well with a side of crusty bread or fried plantains. For a traditional Filipino meal, serve with a side of sautéed greens or a simple cucumber salad. A drizzle of chili oil or a few slices of fresh chili add a nice kick for those who like spice.
Variations
- Traditional Rice Version: Replace the oats with 1 cup (200 g) of glutinous rice (also called sweet rice or malagkit). Rinse the rice and add it with the broth; cook for 30–40 minutes, stirring frequently, until the rice is very soft and the porridge is creamy.
- Seafood Twist: Add 1/2 lb (225 g) of shrimp or flaked cooked fish during the last 5 minutes of cooking. Reduce the chicken to 1/2 lb (225 g) if you like.
- Extra Creamy: Stir in 1/2 cup (120 ml) of coconut milk at the end for a richer, slightly sweet flavor.
- Spicy Version: Add 1–2 chopped bird’s eye chilies (siling labuyo) along with the ginger for a spicy kick.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The porridge will thicken considerably; when reheating, add a few tablespoons of water or broth per serving and warm gently on the stovetop or in the microwave, stirring occasionally, until heated through. For best texture, reheat only the amount you plan to eat. Freezing is not recommended as the oats can become mushy and the texture may change.
Frequently Asked Questions
Can I use steel-cut oats instead of Quaker Oats? Yes, but steel-cut oats require a longer cooking time (about 30–40 minutes) and more liquid. You may need to add an extra cup of broth or water and adjust the cooking time accordingly.
Can I make this in a rice cooker? Yes, you can. Add all ingredients (except toppings) to the rice cooker, stir well, and cook on the porridge or regular cycle. Stir occasionally if possible. The cooking time will be longer than stovetop, about 45–60 minutes.
Is arroz caldo supposed to be thick or soupy? Traditionally, it’s thick and creamy, almost like a loose risotto. However, personal preference varies—some like it more soupy. Adjust the liquid to your liking.
Can I use chicken stock instead of broth? Absolutely. Stock has a richer flavor and more body. Use the same amount.
What can I use instead of calamansi? Calamansi is a small citrus fruit common in the Philippines. If unavailable, use lemon or lime juice—both work well.
Is this dish gluten-free? Quaker Oats are naturally gluten-free, but they may be processed in facilities that also handle wheat. If you have celiac disease, choose certified gluten-free oats. Also, ensure your fish sauce and broth are gluten-free.
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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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