Arroz Caldo with Chicken: Easy Filipino Recipe

Arroz caldo is a savory Filipino rice porridge (congee) made with glutinous rice, chicken, ginger, and garlic, simmered until thick and creamy. It is traditionally served hot with crispy fried garlic, sliced scallions, and a squeeze of calamansi or lemon. This one-pot dish is a beloved comfort food in the Philippines, often eaten for breakfast or as a soothing meal on rainy days. This guide walks you through every step, from prepping the aromatics to achieving the perfect porridge consistency.

What You’ll Need

Large heavy-bottomed pot or Dutch oven (at least 5 quarts)
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board
Fine-mesh strainer (optional, for crispy garlic)
Food thermometer (to check chicken temperature)

Step-by-Step

Prep the ingredients: Rinse 1 cup (200 g) of glutinous rice (also called sweet rice or malagkit) under cold water until the water runs clear. Drain and set aside. Peel and thinly slice a 2-inch (5 cm) piece of fresh ginger (about 2 tablespoons). Peel and mince 6 cloves of garlic. Slice 1 medium onion thinly. Cut 1.5 lbs (680 g) of bone-in chicken thighs or drumsticks into serving pieces (or leave whole if you prefer).
Sauté the aromatics: Heat 2 tablespoons (30 ml) of cooking oil in the pot over medium heat. Add the ginger, garlic, and onion. Cook, stirring frequently, for 3–4 minutes until the onion is translucent and the mixture is fragrant. Do not let the garlic burn.
Brown the chicken: Add the chicken pieces to the pot. Cook for 5–7 minutes, turning occasionally, until the chicken is lightly browned on all sides. This adds flavor to the broth.
Add the rice and liquid: Stir in the drained glutinous rice. Pour in 6 cups (1.4 liters) of chicken broth (or water with 2 bouillon cubes). Add 1 tablespoon (15 ml) of fish sauce (patis) and 1 teaspoon (5 ml) of annatto oil (optional, for orange color—see Tips). Stir everything together.
Simmer the porridge: Bring the pot to a boil over high heat, then reduce the heat to low. Cover and let it simmer gently for 30–40 minutes, stirring every 10 minutes to prevent sticking. The rice should break down and thicken the broth into a creamy porridge.
Check the chicken: After 30 minutes, check the internal temperature of the chicken with a food thermometer. It must reach a safe minimum internal temperature of 165°F (74°C) per USDA FSIS guidelines. If not, continue simmering until it does.
Adjust consistency: If the porridge is too thick, add more broth or water (1/2 cup / 120 ml at a time) until it reaches your desired consistency. If it’s too thin, simmer uncovered for another 10–15 minutes, stirring often.
Season and serve: Taste and add salt or more fish sauce if needed. Serve hot in bowls, topped with crispy fried garlic, sliced scallions, and a wedge of calamansi or lemon to squeeze over.

Common Mistakes

Using regular rice instead of glutinous rice: Regular rice will produce a thinner, less sticky porridge. Glutinous rice is essential for that classic arroz caldo texture.
Not stirring enough: The rice can easily stick to the bottom and burn. Stir every 10 minutes, especially during the last 20 minutes of cooking.
Adding all the liquid at once and then walking away: The porridge can boil over or dry out. Keep an eye on it and adjust liquid as needed.
Skipping the browning step: Browning the chicken adds depth of flavor. Don’t skip it, even if you’re in a hurry.
Overcooking the chicken: If you simmer too long, the chicken will become tough and stringy. Once it reaches 165°F (74°C), you can remove the chicken pieces, shred them, and return them just before serving if you prefer.

Tips

For a richer color and flavor: Add 1 tablespoon (15 ml) of annatto oil (atsuete oil) when you add the broth. You can make it by heating 2 tablespoons of oil with 1 teaspoon of annatto seeds for 2–3 minutes, then straining. It gives a beautiful golden-orange hue.
Boost the umami: Add a few pieces of dried bay leaves (1–2) and a pinch of white pepper along with the broth. Remove the bay leaves before serving.
Make it ahead: Arroz caldo thickens as it sits. To reheat, add a splash of broth or water to loosen it up.
Garnish generously: The toppings are not just for looks—crispy garlic, scallions, and a squeeze of calamansi (or lemon) brighten the dish and balance the richness.
Use chicken on the bone: Bone-in chicken adds more flavor to the porridge. You can use a whole cut-up chicken if you prefer.

Troubleshooting

Porridge is too thick: Stir in additional hot broth or water, 1/2 cup (120 ml) at a time, until it loosens to your liking. Heat through before serving.
Porridge is too thin: Simmer uncovered over medium-low heat, stirring frequently, for 10–15 minutes. The rice will continue to absorb liquid and release starch, thickening the porridge.
Burnt bottom: If you notice a burnt smell, immediately transfer the unburnt porridge to another pot, being careful not to scrape the bottom. Add a bit of fresh broth and continue cooking. The burnt flavor may linger slightly, but most of it will be left behind.
Chicken is not cooked through: Continue simmering until the chicken reaches 165°F (74°C) on a food thermometer. If the porridge is getting too thick while you wait, add more broth.
Garlic tastes bitter: Garlic burns quickly. If your garlic turned dark brown, it will be bitter. Start over with fresh garlic and cook it over lower heat, stirring constantly.

Frequently Asked Questions

Can I use regular rice instead of glutinous rice? Yes, but the texture will be less sticky and creamy. Use a short-grain or jasmine rice as a closer substitute, and expect a thinner porridge.

What can I use instead of fish sauce? You can use soy sauce or salt as a substitute, but the flavor will be different. Fish sauce adds a distinct savory depth; if you omit it, add a little more salt to taste.

Can I make this in a rice cooker or Instant Pot? Yes. For a rice cooker, use the porridge setting if available, or cook on the regular cycle, stirring once halfway. For an Instant Pot, sauté the aromatics and chicken first, then add rice and broth, and pressure cook on high for 12 minutes with natural release.

How do I store and reheat leftovers? Refrigerate in an airtight container for up to 3–4 days. Reheat on the stovetop with a splash of broth or water, or in the microwave, stirring every minute until hot.

Can I use chicken breast instead of thighs? Yes, but breast can dry out more easily. Add it later in the cooking process (after the rice has simmered for 20 minutes) and check the temperature to avoid overcooking.

What is calamansi and can I substitute it? Calamansi is a small, sour citrus fruit common in the Philippines. If unavailable, use lemon or lime juice as a substitute—lemon is closer in flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).