Arroz Caldo

Name: Arroz Caldo
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 500g chicken thighs, bone-in; 1 cup glutinous rice (malagkit); 3 tbsp fresh ginger, julienned; 1 onion, diced; 4 cloves garlic, minced (plus 4 cloves sliced for topping); 1 tbsp fish sauce; 6 cups chicken broth; 1 tbsp cooking oil; 2 hard-boiled eggs, halved; Scallions, sliced; Fried garlic; Calamansi halves; Black pepper; Saffron or turmeric for color

Arroz Caldo (ah-ROS KAL-do)

Filipino Chicken Rice Porridge

⏱ Prep Time 50 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 386 kcal

A thick, golden chicken-ginger rice porridge topped with toasted garlic, scallions, hard-boiled eggs, and a squeeze of calamansi — the ultimate Filipino rainy-day comfort bowl.

Nutrition & Info

Protein 26.0g

Carbs 48.0g

Fat 10.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large pot ladle

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: fried garlic, scallions, hard-boiled egg, black pepper

Accompaniments: calamansi halves, fish sauce, toasted bread (pan de sal)

Ingredients

500g chicken thighs, bone-in
1 cup glutinous rice (malagkit)
3 tbsp fresh ginger, julienned
1 onion, diced
4 cloves garlic, minced (plus 4 cloves sliced for topping)
1 tbsp fish sauce
6 cups chicken broth
1 tbsp cooking oil
2 hard-boiled eggs, halved
Scallions, sliced
Fried garlic
Calamansi halves
Black pepper
Saffron or turmeric for color

Instructions

1
Heat oil in a large pot. Sauté ginger, onion, and minced garlic until fragrant, about 3 minutes.
2
Add chicken thighs and sear lightly on both sides, about 3 minutes.
3
Add rice and stir to coat in the aromatics. Pour in chicken broth and fish sauce.
4
Bring to a boil, then reduce to a low simmer. Cook 30 minutes, stirring occasionally, until rice breaks down into porridge.
5
Remove chicken, shred the meat off the bones, and return shredded chicken to the pot. Add turmeric for golden color.
6
Ladle into bowls. Top with hard-boiled egg halves, fried garlic, scallions, black pepper, and calamansi.

💡

Did You Know?

Arroz caldo literally means "rice broth" in Spanish, but the dish is actually a Filipino adaptation of Chinese congee that acquired a Spanish name during the colonial period.

Chef's Notes

Equipment Tips

large pot
ladle

Garnishing

fried garlic, scallions, hard-boiled egg, black pepper

Accompaniments

calamansi halves, fish sauce, toasted bread (pan de sal)

The Story Behind Arroz Caldo

Arroz caldo represents the layered cultural history of Filipino cuisine — a Chinese rice porridge that was adopted during centuries of Chinese trade, given a Spanish name during 333 years of colonial rule, and made distinctly Filipino with ginger, fish sauce, and calamansi. It is considered healing food, served to the sick, the elderly, and to anyone needing warmth on a rainy Philippine day.

🕐 Traditionally enjoyed breakfast, rainy days, when feeling unwell 📜 Origins: Chinese-Spanish-Filipino fusion, colonial era

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