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Merry

Easy Chicken Arroz Caldo Recipe

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Filipino
Ingredients Method Notes

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

Method
 

  1. Marinate the Chicken
  2. Use a fork to pierce the chicken pieces all over.
  3. Coat the chicken with 2 tablespoons of fish sauce and set aside to marinate for 30 minutes.
  4. Fry the Garlic
  5. Heat 2 tablespoons of vegetable oil in a heavy stockpot over medium heat.
  6. Fry the sliced garlic, stirring often, until golden brown (about 3–4 minutes).
  7. Remove the garlic with a slotted spoon and drain on paper towels. Set aside for garnish.
  8. Cook the Aromatics
  9. Add the remaining 2 tablespoons of oil to the stockpot.
  10. Sauté the onion, scallion whites, and ginger until soft and fragrant, about 2 minutes.
  11. Stir in the remaining 2 tablespoons of fish sauce and let it sizzle for 1 minute.
  12. Cook the Chicken and Rice
  13. Arrange the marinated chicken pieces in a single layer in the pot.
  14. Scatter the jasmine rice evenly over the chicken.
  15. Pour in 8 cups of chicken stock or water, ensuring the chicken and rice are fully submerged.
  16. Simmer the Porridge
  17. Cover the pot and cook over medium heat for about 40 minutes, stirring occasionally to prevent the rice from sticking.
  18. Add up to 1 more cup of stock or water if the mixture becomes too thick.
  19. Season with salt and black pepper to taste.
  20. Shred or Chop the Chicken
  21. Remove the chicken from the pot and let it cool slightly.
  22. Chop or shred the chicken into bite-sized pieces and set aside.
  23. Serve
  24. Ladle the arroz caldo into individual bowls.
  25. Top with shredded chicken, fried garlic, scallion greens, and slices of hard-boiled egg (if using).
  26. 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.

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