Arroz Caldo
A comforting and hearty Filipino chicken and rice porridge, infused with the warming aroma of ginger. Perfect for a rainy day or when you need a little extra comfort.
🧂 Ingredients
- 500 g Chicken
- 200 g Glutinous rice (malagkit)
- 3 inches Fresh ginger
- 4 cloves Garlic
- 1.5 liters Water or chicken broth
- 3 tbsp Fish sauce (patis)
- to taste Salt
- to taste Black pepper
- for topping Fried garlic
- for topping Chopped green onions or scallions
- for serving Calamansi or lemon wedges
👨🍳 Instructions
- 1
Heat a large pot or Dutch oven over medium heat. Add a tablespoon of neutral oil (like vegetable or canola). Once shimmering, add the minced garlic and sliced ginger. Sauté for about 2-3 minutes until fragrant and lightly golden, being careful not to burn the garlic.
⏱️ 3 minutes - 2
Add the chicken pieces to the pot. Increase the heat slightly to medium-high. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. This step helps develop flavor.
⏱️ 7 minutes - 3
Pour in the rinsed glutinous rice and stir to coat it with the aromatics and chicken drippings. Toast the rice for about 1 minute.
⏱️ 1 minute - 4
Add the water or chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Stir occasionally to prevent the rice from sticking to the bottom.
⏱️ 35-40 minutes - 5
Continue to simmer until the rice is very tender and has broken down, creating a thick, porridge-like consistency. The chicken should be cooked through and tender. If the porridge becomes too thick, add a little more hot water or broth until you reach your desired consistency.
⏱️ Ongoing during simmering - 6
Stir in the fish sauce and season with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed. The fish sauce adds a crucial umami depth.
⏱️ 2 minutes - 7
Ladle the hot Arroz Caldo into individual bowls. Garnish generously with fried garlic and chopped green onions. Serve immediately with calamansi or lemon wedges on the side for squeezing over the porridge.
⏱️ 1 minute
💡 Pro Tips
- ✓For an even richer flavor, use bone-in chicken pieces and remove them before serving if preferred, or shred the meat back into the porridge.
- ✓The key to a good Arroz Caldo is the generous amount of ginger. Don't be shy!
- ✓Adjust the amount of liquid to achieve your preferred porridge consistency – some like it thicker, others more soupy.
- ✓Fried garlic is essential for authentic flavor and texture. You can buy it pre-made or fry your own thinly sliced garlic until golden brown.
🔄 Variations
- Add a hard-boiled egg, halved, to each bowl for extra protein.
- Stir in a pinch of turmeric or saffron during the simmering stage for a golden hue and subtle flavor.
- For a vegetarian version, omit the chicken and use vegetable broth, adding firm tofu or mushrooms for substance.
🥗 Nutrition
Per serving