Description
Warm, comforting, and bursting with flavor, this arroz caldo with chicken is a Filipino classic you’ll want to make again and again. Tender chicken, creamy rice, and aromatic ginger come together in a dish that’s as nourishing as it is delicious. Topped with fried garlic, scallions, and a squeeze of lemon or calamansi, every bite feels like home.
Ingredients
- 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)
Instructions
- Marinate the Chicken
- Use a fork to pierce the chicken pieces all over.
- Coat the chicken with 2 tablespoons of fish sauce and set aside to marinate for 30 minutes.
- Fry the Garlic
- Heat 2 tablespoons of vegetable oil in a heavy stockpot over medium heat.
- Fry the sliced garlic, stirring often, until golden brown (about 3–4 minutes).
- Remove the garlic with a slotted spoon and drain on paper towels. Set aside for garnish.
- Cook the Aromatics
- Add the remaining 2 tablespoons of oil to the stockpot.
- Sauté the onion, 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.
- Cook the Chicken and Rice
- Arrange the marinated chicken pieces in a single layer in the pot.
- Scatter the jasmine rice evenly over the chicken.
- Pour in 8 cups of chicken stock or water, ensuring the chicken and rice are fully submerged.
- Simmer the Porridge
- 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 mixture becomes too thick.
- Season with salt and black pepper to taste.
- Shred or Chop the Chicken
- Remove the chicken from the pot and let it cool slightly.
- Chop or shred the chicken into bite-sized pieces and set aside.
- Serve
- Ladle the arroz caldo into individual bowls.
- Top with shredded chicken, fried garlic, scallion greens, and slices of hard-boiled egg (if using).
- Serve with lemon or calamansi wedges for a bright, zesty finish.
Notes
- Customizable Texture: Adjust the amount of stock for a thicker or soupier porridge.
- Rice Type: Jasmine rice works best for its creamy texture, but sushi rice or short-grain rice can be used as substitutes.
- Flavor Boost: For an even richer dish, use homemade chicken stock.
- Vegetarian Option: Omit the chicken and use vegetable stock, adding mushrooms or tofu for protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Filipino