This easy arroz caldo recipe is a delicious and hearty dish that can be enjoyed any time of the year and for any occasion.
It’s perfect as a comforting breakfast, a hearty side dish at dinner, a hangover cure, or a meal for when you need a little pick-me-up.
Arroz caldo is a Filipino rice porridge made with chicken, garlic, ginger, and rice. It is typically served as breakfast or a snack, with an assortment of toppings such as lemon wedges, chicharon, and green onions.
The original version of this soup recipe was passed down from Noelle’s Lola, who taught her how to make arroz caldo as a teenager. Since then Noelle has been cooking this from heart, so it was time we wrote it down!
Over the years, we’ve made our own adjustments and improved some cooking techniques, making this a recipe we are proud to call our own, and one that we’re excited to pass on down to you!
Our one-pot recipe is delicious, easy to make, healthy, and completely customizable to your tastes.
Keep reading below for step-by-step instructions on how to make your own tasty arroz caldo at home!
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Table of Contents
What is arroz caldo?
Arroz caldo is a traditional Filipino rice porridge dish made with chicken stock and spices like ginger and garlic.
It’s a comfort food and is often served for breakfast or during cold months to help keep you warm. It’s also a food that we like to eat while we’re sick (or hungover).
Arroz caldo evolved from the Chinese dish Congee over several centuries and has its own Filipino flavors and regional variations in the Philippines.
There are tons of variations, substitutions, and additions that one can do with arroz caldo.
Some use coconut milk instead of stock for a richer and creamier flavor. Others use safflower, turmeric, or saffron to turn the porridge yellow. There is no right or wrong way to make arroz caldo, but the way that you make it is part of what makes this dish so special!
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The porridge itself is usually mildly flavored with chicken, garlic, and ginger. It is also seasoned with salt and sometimes fish sauce to give it some added umami flavor. The toppings lend a huge hand in flavor and texture.
Arroz caldo is often prepared by taste and preference. Noelle likes a stronger ginger taste, while Elijah likes his with stronger garlic. Some may prefer changing the consistency of the porridge, making it thicker or thinner. Our recipe allows you to adjust to your preference!
Is Arroz caldo healthy?
Arroz caldo is a rice porridge and is usually quite healthy. It is often made with ingredients that are hailed to boost your immune system, such as garlic, ginger, and citrus. As this dish contains a lot of water, eating arroz caldo is great for ensuring you are hydrated.
Arroz caldo is beneficial to eat when feeling sick and is especially effective against a fever, cough, or upset stomach. The warm porridge is very easy to digest and tolerate, even with a sore throat or upset stomach. The flavor is mild with a slight brightness from the citrus, and it will provide you with much-needed energy to fight off any sickness.
Arroz caldo vs. lugaw
Many often wonder what the difference is between arroz caldo and lugaw. To put it simply, arroz caldo is a specific type of lugaw. All arroz caldo is lugaw, but not all lugaw is arroz caldo.
Lugaw is the Tagalog word for “congee” or “porridge.” It’s a general word used to describe any type of rice and water porridge.
While the simplest lugaw is made of only three ingredients (rice, water, and salt), adding more ingredients can create more complex lugaw dishes like arroz caldo.
Arroz caldo is a type of chicken-based porridge that utilizes garlic and ginger to bring out its distinct flavor. Since the base of the dish is rice porridge, arroz caldo is a type of lugaw.
In addition, although the history of arroz caldo has Chinese origins, its name has Spanish origins.
The name “arroz caldo” means “chicken broth rice” in Spanish, and Spaniards who were settled in the Philippines began calling this dish “arroz caldo”, which is how most people today refer to it.
Toppings for your arroz caldo
While arroz caldo can be enjoyed without any toppings, we highly recommend you try it with toppings!
Like most rice dishes, arroz caldo is the perfect canvas to bring out exciting flavors and textures by adding toppings. Most commonly, arroz caldo is served with a boiled egg and a citrus wedge (calamansi, lemon, or lime), but the sky is the limit!
We’ve made arroz caldo so many times and it never ceases to amaze. Arroz caldo is also perfect for fridge cleanout days as you can add whatever proteins or veggies you have lying around, and it will still turn out delicious. The possibilities are endless!
Here are some arroz caldo toppings ideas:
- Hard-boiled chicken eggs or quail eggs
- Lemon, calamansi, or lime wedge
- Chopped green onions
- Fried garlic
- Fried onion
- Patis (fish sauce)
- Crumbled Fried chicken skins
- Crumbled Chicharon (fried pork skin)
- Crispy bacon
- Chinese sausage slices
- Fried eggs
Arroz Caldo Ingredients
Main Ingredients
- 1 cups uncooked rice
- 6 cups water plus more to adjust soup thickness
- 1 tbsp kosher salt
- 2 lbs chicken thigh with skin and bone in
- 1 head garlic minced
- 5 slices ginger
- 3 tsp chicken bouillon powder (caldo de pollo) plus more to taste
- black pepper to taste
Toppings:
- sliced lemon or calamansi
- fried chicken skin crumbled or chopped
- green onion
- patis (fish sauce)
Recipe
Prepare the rice
- Make broken rice – wash the rice, then drain and let dry for 30 min while you begin the next steps.
Boil the chicken thigh
- In a large pot, combine water and kosher salt. Bring to boil.
- Remove skin of 1 chicken and set aside for frying.
- Add the chicken thighs to the pot and boil for 15-20 min until fully cooked. While it’s boiling, skim off any impurities.
- Remove the chicken from the pot and keep the water boiling.
- Let it rest at least 10 minutes, then shred the chicken using forks. Set aside.
Make porridge
- Add the broken rice to the boiling pot. Lower the heat to make a low simmer.
- Add the onion, garlic, ginger, caldo de pollo, and cracked black pepper to the pot.
- Cover the pot then let it cook at a low simmer for 30-45 min or until the rice is fully cooked. Stir occasionally to prevent the bottom from sticking.
- Once the rice is cooked, it’s time to adjust the thickness and seasoning to your preference. If the soup is too thick, add more water to thin it out. (We added an extra 3 cups water for a medium thickness.) Taste test and adjust with black pepper and chicken bouillon. (See Note 1)
- Add in shredded chicken. Lower the heat. Stir well for 5-10 minutes to reheat the chicken.
Fry the chicken skins
- Cut the reserved chicken skin into about 1-inch pieces.
- In a frypan, shallow fry the chicken skins in neutral frying oil for 1-2 minutes, until golden brown and crisp. Remove from heat and let them drain on a rack or paper towel.
Serve
- Serve the arroz caldo in a bowl and add toppings.
Note 1: Arroz caldo thickens over time. While serving or reheating, be ready to add extra water to adjust the thickness and extra seasoning to prevent diluted soup. An alternative trick is to just use a carton of low sodium chicken broth which won’t dilute the soup.
What to serve with your arroz caldo
Arroz caldo can be served either as a standalone dish or as a side dish to round out your meal. At breakfast, we would eat this with steamed buns (like siopao) or dumplings (siomai).
It’s a great party food that can be enjoyed alongside classics like lumpia, pancit, and lechon manok. We also like this as a side to Filipino bbq skewers and noodles.
How to store and reheat arroz caldo
You can store arroz caldo in a closed container in the fridge for up to 3 days.
As time passes, the porridge will get thicker. We recommend adding water or chicken broth when reheating to adjust the consistency as needed.
To reheat arroz caldo, add a small amount of water to thin out the porridge. Then, microwave it for 1-3 minutes until the porridge has fully heated through. You could also heat it up in a pan on the stovetop until it is warm throughout. Make sure to stir the arroz caldo when heating to ensure that it warms up evenly.
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Final Thoughts
Arroz Caldo, also known as Filipino rice porridge, is the ultimate comfort food that warms both your body and your soul. Combing tender chicken, garlic, and ginger in a flavorful broth, this dish is sure to make you feel as safe as a warm hug on a chilly day. Don’t forget to add your favorite toppings!
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Easy Arroz Caldo Recipe
Equipment
Ingredients
- 1 cups uncooked rice
- 6 cups water plus more to adjust soup thickness
- 1 tbsp kosher salt
- 2 lbs chicken thigh with skin and bone in
- 1 head garlic minced
- 5 slices ginger
- 3 tsp chicken boullion powder (caldo de pollo) plus more to taste
- black pepper to taste
Toppings:
- sliced lemon or calamansi
- fried chicken skin crumbled or chopped
- green onion
- patis (fish sauce)
Instructions
Prepare the rice
- Make broken rice – wash the rice, then drain and let dry for 30 min while you begin the next steps.
Boil the chicken thigh
- In a large pot, combine water and kosher salt. Bring to boil.
- Remove skin of 1 chicken and set aside for frying.
- Add the chicken thighs to the pot and boil for 15-20 min until fully cooked. While it's boiling, skim off any impurities.
- Remove the chicken from the pot and keep the water boiling.
- Let it rest at least 10 minutes, then shred the chicken using forks. Set aside.
Make porridge
- Add the broken rice to the boiling pot. Lower the heat to make a low simmer.
- Add the onion, garlic, ginger, caldo de pollo, and cracked black pepper to the pot.
- Cover the pot then lit it cook at a low simmer for 30-45 min or the rice is fully cooked. Stir occasionally to prevent the bottom from sticking.
- Once the rice is cooked, it’s time to adjust the thickness and seasoning to your preference. The soup is thick now, so add more water if you would like it thinner. (We added an extra 3 cups water for a medium thickness.) Taste test and adjust with black pepper and chicken boullion.
- Add in shredded chicken. Lower the heat. Stir well for 5-10 minutes to reheat the chicken.
Fry the chicken skins
- Cut the reserved chicken skin into about 1 inch pieces.
- In a frypan, shallow fry the chicken skins in neutral frying oil for 1-2 minutes, until golden brown and crisp. Remove from heat and let them drain on a rack or paper towel.
Serve
- Serve the arroz caldo in a bowl and add toppings.
Video
Notes
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References & Further Reading
https://www.ipl.org/essay/A-Summary-Of-Arroz-Caldo-PKKV94NFJ486
[…] watching these scenes, it reminded me of my Lola who would add quail eggs to arroz caldo or soups when she cooked me Filipino food. She put a lot of care into what she cooked for me, and […]