When life calls for comfort, few dishes deliver the same heartwarming satisfaction as a steaming bowl of arroz caldo with chicken. This Filipino rice porridge is rich, savory, and bursting with aromatic flavors, offering a meal that feels like a warm hug. Whether you’re feeling under the weather or simply craving a hearty dish, arroz caldo hits the spot every time.

What is Arroz Caldo?

Arroz caldo, which translates to “rice broth,” is a beloved Filipino comfort food influenced by Spanish and Chinese culinary traditions. The dish is often compared to congee but stands out thanks to its use of garlic, ginger, fish sauce, and chicken. Topped with hard-boiled eggs, scallions, and a drizzle of calamansi or lemon juice, it’s the perfect balance of hearty and refreshing.

Ingredients for Arroz Caldo with Chicken

Creating this delicious dish requires simple, pantry-friendly ingredients. Here’s what you’ll need:

• 1 1/2 pounds bone-in, skin-on chicken (breasts, thighs, drumsticks, or a mix)
• 4 tablespoons fish sauce, divided, plus more for serving
• 4 tablespoons vegetable oil, divided
• 6 cloves garlic, sliced
• 1 medium white or yellow onion, chopped
• 2 scallions, whites chopped and greens sliced, divided
• 1 (1-inch) piece fresh ginger, peeled and sliced into matchsticks
• 1 1/2 cups jasmine white rice
• 8 to 9 cups chicken stock (or water, or a combo)
• Salt, to taste
• 1/4 teaspoon freshly ground black pepper
• 2 hard-boiled eggs, sliced, optional
• 4 lemon wedges or 4 calamansi wedges, optional

How to Make Arroz Caldo with Chicken

Step 1: Marinate the Chicken

• Pierce the chicken pieces all over with a fork to help the marinade penetrate.
• In a large bowl, coat the chicken with 2 tablespoons of fish sauce. Let it marinate for 30 minutes to infuse the meat with flavor.

Step 2: Fry the Garlic

• Heat 2 tablespoons of vegetable oil in a heavy stockpot over medium heat.
• Add the sliced garlic and fry, stirring often, until golden brown (about 3–4 minutes).
• Use a slotted spoon to transfer the fried garlic to a paper towel to drain. Set aside for garnish.

Step 3: Cook the Aromatics

• Add the remaining 2 tablespoons of oil to the same stockpot.
• Sauté the onions, scallion whites, and ginger until soft and fragrant, about 2 minutes.
• Stir in the remaining 2 tablespoons of fish sauce and let it sizzle for 1 minute to deepen the flavor.

Step 4: Cook the Chicken and Rice

1. Arrange the marinated chicken pieces in a single layer at the bottom of the pot.
2. Scatter the jasmine rice evenly over the chicken.
3. Pour in 8 cups of chicken stock or water, ensuring the rice and chicken are fully submerged.

Step 5: Simmer to Perfection

• Cover the pot and cook over medium heat for about 40 minutes, stirring occasionally to prevent the rice from sticking.
• Add up to 1 more cup of stock or water if the porridge becomes too thick.
• Season with salt and black pepper to taste.

Step 6: Prepare the Chicken

• Once the chicken is tender, remove it from the pot.
• Allow it to cool slightly before chopping or shredding it into bite-sized pieces.

Step 7: Serve with Toppings

• Ladle the arroz caldo into individual bowls.
• Top each serving with the shredded chicken, fried garlic, scallion greens, and slices of hard-boiled egg (if using).
• Add a wedge of lemon or calamansi on the side for a zesty finish.

Pro Tips for the Perfect Arroz Caldo

• Rice Choice Matters: Jasmine rice creates a creamy, smooth texture. Avoid long-grain or basmati rice for this recipe.
• Adjust Thickness: For a thicker porridge, use less liquid. If you prefer it soupier, add more stock.
• Skip the Bone-In Chicken? You can substitute boneless chicken, but bone-in pieces add depth and richness to the broth.

Nutritional Information

Nutrient	Per Serving (approx.)
Calories	310
Protein	25 g
Carbohydrates	35 g
Fat	8 g
Sodium	900 mg

Why You’ll Love Arroz Caldo

1. Comfort Food at Its Best: The warmth of ginger and garlic combined with the heartiness of rice and chicken is unbeatable.
2. Easy to Customize: Add your favorite toppings, such as fried shallots or crispy chicharrón, to make it uniquely yours.
3. Perfect for All Ages: The mild yet flavorful broth makes it a hit with kids and adults alike.
4. Great for Meal Prep: It stores well and tastes even better the next day as the flavors deepen.

Frequently Asked Questions

1. Can I make arroz caldo in advance?
Yes, arroz caldo stores well in the refrigerator for up to 3 days. Reheat with a splash of water or stock to loosen the consistency.

2. Can I use brown rice instead of jasmine rice?
You can, but it will take longer to cook and may alter the texture slightly.

3. What can I use if I don’t have fish sauce?
Soy sauce or a mix of soy sauce and lime juice works as a substitute, though the flavor will differ.

4. How do I make this dish vegetarian?
Omit the chicken and use vegetable stock instead. You can add mushrooms or tofu for protein.

5. Can I freeze arroz caldo?
Yes, but note that the texture of the rice may become mushy after thawing. Freeze portions in airtight containers and reheat gently.

6. What side dishes go well with arroz caldo?
It’s often enjoyed on its own, but you can serve it with crusty bread or a simple green salad for added variety.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course, Soup
• Method: Stovetop
• Cuisine: Filipino

Conclusion: A Bowl of Comfort Awaits

Arroz caldo with chicken is more than just a dish—it’s a comforting tradition that brings warmth to your table. Whether you’re making it for a family dinner or whipping it up to soothe your soul, this recipe promises a bowlful of love and flavor. So gather your ingredients, follow these simple steps, and enjoy the rich heritage of Filipino cuisine!

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