Arroz Caldo – Chicken and Rice Porridge Recipe
Arroz Caldo is a comforting Filipino rice porridge made with chicken, ginger, and garlic, simmered to a creamy consistency, and garnished with fried garlic, scallions, and calamansi. Perfect for cold days or as a nourishing meal.
Ingredients
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2 cups White RiceWashed
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200 g ChickenThighs, washed and cut
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4 pieces EggsBoiled and peeled
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1 large piece Red OnionFinely chopped
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1 large bulb GarlicCrushed
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1 large root GingerFinely chopped
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1 bundle with leaves ScallionFinely chopped
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1-2 pieces Calamansiper serving
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1 teaspoon Salt
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1 teaspooon Black Pepper
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2 cubes Chicken Bouillon Cubes
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2 tablespoons Fish Sauce
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2 tablespoons Cooking Oil
Directions
Arroz Caldo is a dish that carries a deep sense of tradition and cultural significance, going beyond its basic components of rice, chicken, and broth. It has evolved into one of the Philippines’ most comforting meals, deeply rooted in family gatherings, health remedies, and street food culture. Despite its simple appearance, this dish has layers of history and flavors that reflect the Philippines’ diverse culinary influences and adaptability.
At its core, Arroz Caldo is a warm, savory rice porridge, cooked slowly until the rice breaks down into a thick, creamy consistency that’s soothing and easy to digest. The chicken, often in the form of bone-in pieces or shredded meat, is simmered alongside aromatics like ginger, garlic, and onions, infusing the dish with a depth of flavor. The inclusion of ginger is particularly significant as it gives Arroz Caldo a subtle warmth that distinguishes it from other rice-based dishes, while also adding anti-inflammatory properties, which is why it’s often associated with healing.
This dish is believed to have originated from Chinese congee, brought to the Philippines through centuries of trade between the two nations. The concept of rice porridge was adapted and made distinctly Filipino by incorporating local ingredients, such as fish sauce (patis) for seasoning, and garnishes like fried garlic and calamansi. The Spanish colonization of the Philippines also influenced the dish, most notably in the name “Arroz Caldo” and the occasional use of safflower (kasubha), which mimics the color of Spanish saffron, elevating the appearance of the dish with a golden hue.
What makes Arroz Caldo so special is its versatility and adaptability. In its most basic form, it can be a simple porridge with few ingredients, but it can also be elevated with various toppings and side dishes. The fried garlic adds a delightful crunch, the scallions bring freshness, and the squeeze of calamansi or lemon brightens the dish with a tangy kick. Hard-boiled eggs are often included, adding protein and texture. In some regions, the dish is further enriched with innards, seafood, or tripe, known as goto, showcasing how Filipinos creatively transform simple ingredients into hearty, satisfying meals.
Arroz Caldo is also a dish deeply tied to family and communal eating. It’s often served during large family gatherings, where the comforting aroma of ginger and garlic fills the kitchen as the porridge slowly cooks on the stove. It’s also a dish associated with care, often served to those recovering from illness or to children. Its soft texture and gentle flavors make it an ideal “healing food,” meant to nurture the body and spirit. For many, a bowl of Arroz Caldo is not just about nourishment—it’s about warmth, love, and the sense of being cared for.
In addition to its role in Filipino homes, Arroz Caldo is a popular street food. Vendors sell it in markets and roadside stalls, often with hard-boiled eggs or tokwa’t baboy (tofu and pork) on the side, making it an affordable, filling meal for many Filipinos. It’s common to see early-morning commuters grabbing a bowl to fuel their day, or late-night diners enjoying it as a midnight snack. The simplicity of Arroz Caldo allows it to be enjoyed by people from all walks of life, whether in a humble kitchen or on the go from a street vendor.
Beyond its place in Filipino daily life, Arroz Caldo symbolizes the resilience and resourcefulness of Filipino cuisine. It takes inexpensive, simple ingredients and transforms them into something deeply satisfying and nutritious. In times of hardship, this dish has always been a go-to comfort food because it can be made with whatever is available, yet it always delivers the same feeling of warmth and contentment.
Arroz Caldo is much more than a mere rice porridge; it’s a dish that carries cultural, historical, and emotional significance. Whether served as a hearty breakfast, a remedy for the sick, or a meal shared with loved ones, it remains a staple of Filipino cuisine that continues to warm hearts and nourish bodies across generations. Its ability to adapt to different tastes and ingredients is a testament to the creativity and resilience of Filipino food culture, making Arroz Caldo a true comfort food in every sense.
Prepare the ingredients for the Arroz Caldo. Finely chop the onion and ginger. Crush the garlic and season the chicken with salt and pepper.
Wash the rice and set aside. Boil the eggs for 6 minutes.
After boiling the eggs, place them in an ice bath and peel.
Heat the pan and add cooking oil. Add the crushed garlic. Leave one teaspoon of garlic for the soup.
Cook the garlic until golden brown. Set aside.
In the same pan, sear the chicken.
Cook the chicken until golden brown. Set aside.
Heat the pot and saute the onion, ginger, and garlic.
Once the aromatics are cooked, add the washed rice and saute. Add fish sauce and saute for another minute.
Add water to the rice and season with black pepper. Bring to a boil.
Once boiling, add the chicken cubes and season with salt according to your preference.
Continue cooking and stir occasionally to make sure the rice does not stick to the pot. Continue until you achieve the desired thickness and consistency.
Put in a bowl. Add the chicken and top with the garlic, scallions, and calamansi.
Recipe Reviews
Ingredients
| 2 cups White Rice | |
| 200 g Chicken | |
| 4 pieces Eggs | |
| 1 large piece Red Onion | |
| 1 large bulb Garlic | |
| 1 large root Ginger | |
| 1 bundle with leaves Scallion | |
| 1-2 pieces Calamansi | |
| 1 teaspoon Salt | |
| 1 teaspooon Black Pepper | |
| 2 cubes Chicken Bouillon Cubes | |
| 2 tablespoons Fish Sauce | |
| 2 tablespoons Cooking Oil |
