Arroz Caldo Recipe: Filipino Chicken Rice Porridge

Arroz caldo is a Filipino chicken and rice porridge (lugaw) flavored with ginger, garlic, and fish sauce, then topped with crispy fried garlic, scallions, and a squeeze of calamansi or lemon. It is a comforting, savory bowl often eaten for breakfast or when you need something warm and soothing. This guide walks through the classic stovetop method, with tips for a creamy texture and the correct internal temperature for the chicken.

What You’ll Need

1 cup (200 g) jasmine or other long-grain rice, rinsed and drained
1 lb (450 g) bone-in chicken thighs or drumsticks, skin removed if preferred
1 tbsp (15 ml) cooking oil
1 medium onion, chopped
4 cloves garlic, minced, divided
2-inch (5 cm) piece fresh ginger, peeled and julienned
6 cups (1.4 L) chicken broth, plus more as needed
2 tbsp (30 ml) fish sauce (patis), or to taste
1 tsp (2 g) ground black pepper
1 tsp (5 g) salt, or to taste
For serving: fried garlic, sliced scallions, calamansi or lemon wedges, hard-boiled eggs (optional)

Step-by-Step

Prep the aromatics. Chop the onion, mince half the garlic (save the other half for frying), and julienne the ginger. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, then drain well.
Brown the chicken. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and sear for 3–4 minutes per side until golden brown. The chicken does not need to be cooked through yet. Transfer to a plate and set aside.
Sauté the aromatics. In the same pot, lower the heat to medium. Add the onion, the minced garlic (not the reserved half), and the ginger. Cook, stirring often, for 3–4 minutes until the onion is translucent and the ginger is fragrant. Do not let the garlic burn.
Toast the rice. Add the drained rice to the pot and stir for 2 minutes, coating every grain with the oil and aromatics. This step helps keep the grains separate as the porridge cooks.
Add broth and chicken. Pour in the chicken broth and add the fish sauce and black pepper. Stir well, scraping any browned bits from the bottom of the pot. Return the chicken to the pot, pushing it down into the liquid. Bring to a boil over high heat.
Simmer the porridge. Reduce the heat to low, cover, and let it simmer gently for 30–35 minutes. Stir every 5–7 minutes to prevent the rice from sticking to the bottom. The porridge is ready when the rice is very soft and has broken down into a thick, creamy consistency, and the chicken is fully cooked.
Check the chicken temperature. Using a food thermometer, check the thickest part of a chicken piece. It must read at least 165°F (74°C), which is the USDA FSIS safe minimum internal temperature for poultry. If it is below that, continue simmering for 5 more minutes and check again.
Shred or leave whole. Remove the chicken pieces from the pot. If you prefer, shred the meat off the bones and return it to the pot, discarding the bones and skin. Stir well. If the porridge is too thick for your liking, add more hot broth or water to reach your desired consistency. Season with salt to taste.
Make the fried garlic topping. While the porridge simmers, heat a small skillet with 2 tablespoons (30 ml) of oil over medium-low heat. Add the reserved minced garlic and cook, stirring constantly, until golden brown and crisp. Remove immediately with a slotted spoon and drain on a paper towel. Do not walk away – garlic burns in seconds.
Serve. Ladle the hot arroz caldo into bowls. Top with the fried garlic, sliced scallions, and a squeeze of calamansi or lemon juice. Add a halved hard-boiled egg if desired. Serve hot.

Common Mistakes

Not stirring enough: The rice will settle and burn on the bottom of the pot. Stir every few minutes, especially in the last 15 minutes when it thickens.
Burning the garlic: Burnt garlic turns bitter and ruins the whole pot. Keep the heat low when frying the topping and remove it the moment it turns golden.
Using too little broth: The rice absorbs a lot of liquid. If you add it all at once and it looks dry halfway through, that is normal – but you must add more hot broth or water to keep it soupy.
Adding the fish sauce too early: Fish sauce can become overly pungent if boiled for a long time. Adding it at the start is common, but you can also add half now and half at the end for a fresher flavor.
Skipping the ginger: Ginger is the backbone of arroz caldo. Do not reduce it; it provides the warm, slightly spicy note that defines the dish.

Tips

Use bone-in chicken: The bones add flavor and richness to the broth. If you use boneless, skinless breasts, the porridge will be less savory and the chicken may dry out.
Rinse the rice thoroughly: Excess starch makes the porridge gluey rather than creamy. Rinse until the water is clear.
Add a little butter or oil at the end: Stirring in a teaspoon of butter or a drizzle of sesame oil just before serving adds a silky mouthfeel and extra aroma.
Make it ahead: Arroz caldo thickens as it sits. When reheating, add a splash of broth or water to loosen it back to a porridge consistency.
Substitute for calamansi: If you cannot find calamansi, use equal parts lemon juice and a tiny pinch of sugar, or just fresh lemon juice. Lime is too tart and changes the flavor noticeably.
For a richer broth: Use a mix of chicken broth and water with a chicken bouillon cube, or add a few dried bay leaves during simmering (remove before serving).

Troubleshooting

Porridge is too thick: Stir in hot chicken broth or water, ¼ cup (60 ml) at a time, until it reaches the consistency you like. Remember it will thicken further as it cools.
Porridge is too thin: Simmer uncovered for another 10–15 minutes, stirring often, to evaporate excess liquid and let the rice break down further.
Rice is still hard after 40 minutes: Your heat may be too low or the rice is old. Simmer uncovered on medium-low for another 10 minutes, stirring frequently, and add a little more broth if it looks dry.
Chicken is cooked but the porridge tastes flat: Add more fish sauce, a pinch of salt, or a squeeze of lemon at the table. Often the dish just needs acid or salt to brighten it.
Burnt bottom layer: If you smell burning, immediately turn off the heat and carefully transfer the unburnt porridge to another pot, leaving the scorched layer behind. Do not stir the burnt bits into the good portion.
Too salty: Add a peeled raw potato cut into chunks and simmer for 10 minutes – the potato absorbs excess salt. Remove before serving.

Frequently Asked Questions

What is the difference between arroz caldo and lugaw?
Arroz caldo is a Filipino adaptation of the Chinese congee, and it always includes ginger, garlic, and usually chicken. Lugaw is the broader term for any rice porridge in the Philippines, which may be plain or flavored differently. Arroz caldo is essentially a chicken-flavored lugaw.

Can I use a rice cooker or Instant Pot?
Yes. For a rice cooker, use the porridge setting if available and adjust liquid as needed. For an Instant Pot, sauté the aromatics and chicken, then pressure cook on high for 15 minutes with a natural release. Stir well after opening – the rice will continue to thicken.

Is arroz caldo supposed to be thick or soupy?
It is a porridge, so it should be thick and creamy, similar to a loose oatmeal. It should not be as liquid as a soup, but it should also not be stiff enough to hold its shape. Add broth to adjust to your preference.

Can I make this vegetarian?
Yes. Omit the chicken and use vegetable broth. Add firm tofu cubes or mushrooms (like shiitake) for protein and umami. Use soy sauce or a vegetarian fish sauce substitute instead of patis. Cook the rice in the broth with the aromatics until soft.

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 or microwave, adding a splash of broth or water to restore the creamy texture. Do not leave it at room temperature for more than 2 hours.

Can I freeze arroz caldo?
Yes, it freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator and reheat with extra broth, as the rice will absorb liquid and become very thick after freezing.

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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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