Chicken arroz caldo is the ultimate Filipino comfort food. It is rich in flavor and easy to make.
Filipino Rice Porridge
Chicken arroz caldo is to the Philippines as chicken noodle soup is to America.
It is the ultimate Filipino comfort food. A bowl of this rice porridge is sure to warm and fill your stomach.
What is arroz caldo?
Though Spanish by name, it’s very similar to Chinese congee.
Some variations take the Spanish influence a bit further with the addition of saffron to the chicken broth.
Arroz Caldo Ingredients
Everyone makes arroz caldo a little differently. But the key essential ingredients include:
- Chicken & Chicken Stock
- Rice
- Garlic
- Onions
- Ginger
After that comes all the variations in toppings: boiled eggs, fried garlic, calamansi juice, green onions, fish sauce, soy sauce.
And my personal favorite- chicharron. Yes, some versions of arroz caldo include a sprinkling of chicharron (fried pork rinds)!
How to Cook Arroz Caldo
This chicken rice porridge is usually cooked stovetop. However, it can easily and quickly be made in an electric pressure cooker (such as an Instant Pot).
Heat oil in a large pot. Add ginger and garlic and cook until fragrant.
Add onions and cook until translucent. Pour in rinsed uncooked rice. Follow with chicken broth.
Bring mixture to a boil and then reduce to a simmer. Simmer uncovered until rice is cooked through.
Add cubed potatoes and simmer until soft. Season with salt and white pepper (or black pepper). Stir in shredded chicken. Enjoy with your choice of toppings.
Cooking Shortcuts and Alternatives
Chicken Broth:
- I like to use homemade chicken broth (made by simmering chicken and water). Homemade broth definitely makes the rice stew taste much better.
- However, if you’re pressed for time, a low or reduced sodium chicken broth is a great substitute.
Rice:
- The recipe posted here uses uncooked Jasmine rice (long grain rice). You may use short grain rice for a thicker porridge consistency.
- Leftover cooked rice may be used in place of uncooked rice. Cooked rice will significantly reduce cooking time.
Rice Porridge Consistency
Arroz caldo can be made thick or thin. I prefer a thicker version with texture similar to risotto or oatmeal.
Others prefer a thinner soupier version. To adjust thickness, simply add more chicken broth. More broth will result in a looser, thinner consistency.
Choice of Toppings
Easily customize each bowl to one’s specific liking. Arroz caldo is typically served with thinly sliced green onions (scallions), fried garlic chips, and fresh calamansi wedges.
Fresh calamansi may be hard to find in America. Lemon wedges are a great sour alternative.
Other toppings include:
- soy sauce
- fish sauce
- crushed pork rinds
- slices of hard boiled egg
When to serve rice porridge
It is common to serve arroz caldo whenever someone is feeling under the weather.
It’s perfect for children because it is easy to chew and eat.
Arroz caldo is typically served as a light snack or afternoon meal.
Storage & Leftovers
Keep chicken arroz caldo in an airtight container in the fridge for up to four days. Reheat stovetop or in the microwave.
Chicken Arroz Caldo (Filipino Rice Porridge)
Ingredients
- 7 ½ cups homemade chicken broth (recipe follows), or low-sodium chicken broth*
- 2 Tablespoons minced ginger
- 4 cloves garlic, minced
- 1 large onion, finely diced
- 2 cups uncooked Jasmine rice, washed, rinsed, and drained
- 1 large Russet potato, peeled, diced 1/2-inch cubes
- 3 teaspoon kosher salt
- 1 teaspoon ground white pepper
- 2 cups shredded cooked chicken
Homemade Chicken Broth:
- 4 pound whole chicken, giblets removed, trimmed of excess fat
- water, as needed to cover chicken
Toppings:
- chopped green onions (scallions)
- fried garlic chips
- calamansi juice (or lemon)
- soy sauce
Instructions
- In large pot, heat 2 teaspoons of oil. Add ginger and garlic. Cook for 15-30 seconds until fragrant. Add onions, stir to combine. Cook until onions are translucent.
- Add 2 cups rinsed uncooked rice in pot. Add 4 cups chicken broth. Bring to a boil and then lower to a simmer. Let simmer for about 20 minutes, uncovered. Stir pot often to make sure rice does not stick to the bottom of the pan.
- Add cubed potatoes and continue to simmer until potatoes are soft. For thick soup, add 3 ½ cups broth. Add additional broth until desired consistency is achieved.
- Season with 3 tsp salt* and 1 tsp ground white pepper (for thick soup). Add shredded chicken. Stir to combine. Serve warm with toppings of choice.
Chicken Broth:
- Place 4 pound whole chicken in large stock pot. Fill with enough water to cover the chicken. Bring to a boil and let boil for 2 minutes. Lower to a simmer and skim off foam and impurities that rise to the top. Add water as necessary to ensure chicken is submerged. Let chicken simmer for 2-3 hours, skimming off impurities as necessary. Carefully and gently remove chicken from the stockpot. Strain broth and allow to cool.
Notes
- Use less salt than listed in the ingredients if you are using store-bought chicken broth
- Short grain rice can be used to create a thicker porridge consistency
- Leftover cooked rice may be used in place of uncooked rice. Cooked rice will significantly reduce cooking time.
- Keep leftovers in an airtight container in the fridge for up to four days. Reheat stovetop or in the microwave.
Interested in more Filipino comfort food? Try these favorites:
- Pork Sinigang or sinigang baboy is a sour soup from the Tagalog region of the Philippines.
- Filipino Spaghetti with hot dog and quick melt cheese is a quintessential dish for children’s birthday parties
- Chicken sotanghon soup features mung bean thread noodles, shredded chicken, shiitake mushrooms, and a savory rich blend of ginger, garlic, and onions.
This looks so filling and comforting. Not to mention, completely delicious! I love the fried garlic. I never thought to fry it like that. I bet it’s fantastic!
Never heard of arroz caldo before and I definitely am curious to know what it tastes like. Looks delicious though!
Does the shredded chicken come from the chicken used to make the broth? That might be tough. I’ll definitely be making this next week. Sounds like comfort food.
Thanks for this recipe! I’m actually creating a food review about an Arroz Caldo I tried recently. This post is very helpful!
I need to make this right away! It looks simple enough that I might already have these ingredients too. I’d love to see more Filipino comfort foods. :)
My favorite dish! I sub in fish sauce for salt when I make it, and haven’t used potatoes. I’ll have to try that next time. It’s so interesting seeing other people’s versions!
Yes! There are countless variations! Some people also add a touch of saffron to make it the dish a little red-orange.
I have around 2 cups of leftover rice and wondered how much broth you would use/how long would you cook it for to get that thick risotto/oatmeal-like texture? Thanks!
For 2 cups cooked rice, I would add 2-3 cups of broth. (3 cups for long grain jasmine rice and 2 cups for short grain rice). Bring to a boil then reduce heat and simmer for 8-10 minutes until thickened.