Arroz caldo is a beloved Filipino rice porridge (congee) made with glutinous rice, chicken, ginger, and garlic, simmered until thick and creamy. It’s the ultimate comfort food—warming, savory, and often enjoyed for breakfast or as a soothing meal on a rainy day. This version is rich with umami from fish sauce and topped with crispy garlic, scallions, and calamansi (or lemon), making it both hearty and bright.
Ingredients
- 1 ½ cups (300 g) glutinous rice (or jasmine rice), rinsed
- 2 tablespoons (30 ml) vegetable oil
- 1 medium onion, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 1 ½ tablespoons / 12 g)
- 2 tablespoons (30 g) fresh ginger, peeled and julienned
- 1 ½ lbs (680 g) bone-in chicken thighs or drumsticks, skin removed
- 6 cups (1.4 L) chicken broth, low-sodium
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- 1 teaspoon (2 g) ground black pepper
- 1 teaspoon (5 g) salt, or to taste
- For serving: crispy fried garlic, sliced scallions, calamansi or lemon wedges, 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 the onion is translucent and fragrant.
- Add the chicken pieces to the pot. Cook for 5–6 minutes, turning occasionally, until the chicken is lightly browned on all sides.
- Pour in the chicken broth and fish sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Remove the chicken from the pot and set aside on a plate. Let it cool slightly, then shred the meat, discarding bones. (You can also leave the chicken whole, but shredding makes it easier to eat.)
- Add the rinsed rice to the broth. Stir well. Continue to simmer over low heat, uncovered, for 30–40 minutes, stirring occasionally, until the rice is very soft and the porridge has thickened to your desired consistency. Add more broth or water if it becomes too thick.
- Return the shredded chicken to the pot. Stir in the black pepper and salt. Cook for another 5 minutes, until heated through.
- If using hard-boiled eggs, add them whole or halved to the pot during the last 2 minutes to warm them.
- Serve hot, topped with crispy garlic, scallions, and a squeeze of calamansi or lemon juice. Adjust seasoning with extra fish sauce or salt if needed.
Tips
- Rice choice: Glutinous rice (also called sweet rice or malagkit) gives the authentic sticky, porridge-like texture. If you can’t find it, use jasmine rice—it will still work, though the porridge will be slightly less creamy.
- Consistency: Arroz caldo thickens as it sits. If you prefer a thinner soup, add extra broth or water when reheating. If it’s too thin, simmer longer uncovered, stirring often.
- Fish sauce substitute: If you don’t have fish sauce, use soy sauce (about 1 tablespoon) plus a pinch of salt. The flavor will be less umami but still delicious.
- Don’t skip the toppings: The crispy garlic, scallions, and citrus are essential to balance the rich, savory porridge. They add texture and brightness.
Serving Suggestions
Serve arroz caldo as a main dish for breakfast, lunch, or a light dinner. It pairs well with a side of sautéed greens or a simple cucumber salad. For a heartier meal, add a soft-boiled egg on top and serve with warm pandesal (Filipino bread rolls) or toast.
Variations
- Seafood arroz caldo: Replace chicken with shrimp or fish, and use seafood broth. Add the seafood during the last 10 minutes of cooking to avoid overcooking.
- Vegetarian version: Use vegetable broth and omit the chicken. Add tofu or mushrooms for protein. Increase the ginger and garlic for extra flavor.
- Spicy kick: Stir in a teaspoon of chili-garlic sauce or sliced bird’s eye chilies (siling labuyo) when serving.
- Extra creamy: Stir in ½ cup (120 ml) of coconut milk during the last 5 minutes of cooking for a richer, slightly sweet porridge.
Storage and Reheating
Store leftover arroz caldo in an airtight container in the refrigerator for up to 3 days. The porridge will thicken considerably; when reheating, add a splash of broth or water to loosen it. Reheat on the stovetop over medium-low heat, stirring frequently, until hot (165°F / 74°C). You can also reheat individual portions in the microwave, stirring halfway. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but thighs are more flavorful and stay moist during the long simmer. If using breast, add it later (after the rice has cooked for 20 minutes) to prevent it from drying out.
Why is my arroz caldo too thick or too thin? It depends on the rice-to-liquid ratio and cooking time. Add more broth if too thick, or simmer longer uncovered if too thin. Remember it will thicken as it cools.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, combine all ingredients (except toppings) and cook on low for 6–8 hours. For an Instant Pot, use the sauté function for the aromatics and chicken, then pressure cook on high for 15 minutes with a natural release.
Is arroz caldo the same as lugaw? Not exactly. Lugaw is a plain rice porridge often served as a base for other toppings. Arroz caldo is a specific chicken-ginger version, more seasoned and usually eaten as a standalone dish.
Can I use brown rice? Yes, but brown rice takes longer to cook and won’t become as creamy. Increase the broth by 1 cup (240 ml) and simmer for an additional 20–30 minutes.
What can I use instead of calamansi? Calamansi is a small Filipino citrus. The best substitute is a mix of equal parts lemon and lime juice, or just lemon juice alone.
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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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