Arroz Caldo – Filipino Chicken Rice Porridge
Filipino chicken arroz caldo always comes to mind during gloomy-weather days or when my nose feels stuffy and my soul needs that gentle nudge. Big surprise, right? It’s the dish everybody runs home for when sniffles hit, or let’s be honest… if it just looks a little too cloudy outside. Kinda like wearing your comfiest pajamas, but you eat it. If you’re looking for more recipes perfect for feeling a bit under the weather, check out this instant pot arroz caldo rice porridge for a time-saver, or, if you like chicken recipes with a twist, here’s creamy Filipino chicken curry with potatoes and carrots that never lets me down. 
Overview of arroz caldo
So—what’s the deal with arroz caldo? (Sometimes I over-explain, but stick with me.) Arroz caldo is a Filipino rice porridge that brings together garlicky chicken, ginger, rice, and a whole lot of comfort in a bowl. The main keyword here is warmth—seriously, this stuff feels like a fluffy blanket wrapping your insides. It’s close cousins with other congee varieties across Asia, but uniquely Filipino thanks to flavors like fish sauce, fried garlic, and calamansi. My Lola used to say you can never rush it. Want it to taste like magic? Let it simmer.
Honestly, no frills are required. It’s filling as heck, cheap-ish, and you can make a big pot for a few bucks. I still remember my mom racing to get the biggest spoonful, blowing it furiously, while I’d sneak toppings when nobody was looking.
Here’s a direct-to-the-point rundown: steamy, garlicky, with bits of chicken that practically melt. Perfect for those “ugh, I need a hug” days. Okay, enough mushy stuff. Let’s get cooking. 
Preparing rice and chicken
Alright, let’s tackle the basics. Rice first—it’s usually jasmine or plain long-grain. If you feel fancy, go ahead with a bit of glutinous rice mixed in for extra thickness. Rinse it a couple of times till the water’s less murky. Trust me, nobody wants sticky, weird rice clumps.
For the chicken, go for bone-in pieces like legs or thighs for a deep flavor. Chop-up style. Some folks just use breast, but that’s not my thing—flavor lives in the bones. Sear the chicken pieces quickly in a big pot with oil till they’re a bit brown. Oh! Add ginger slices at this point for an aroma bomb. Ginger is the secret MVP, don’t skimp.
By the time you’re done browning, people might already be peeking into your kitchen. That’s normal.
Cooking broth
Here’s where arroz caldo becomes…well, arroz caldo. Toss in that washed rice and give it a quick stir so the grains catch a bit of oil and flavor. Add your water or, even better, a quick homemade chicken stock for a richer taste. I go for about six to eight cups.
Then you wait. Let it come up to a small boil, but don’t crank the heat—think gentle bubbles, not a volcano situation. Now’s when flavors marry. Fish sauce is my trusty addition for that lovely salty punch, but salt works if you’re feeling basic. Simmer slow, keep stirring every once in a while so the rice doesn’t turn into a cement block at the bottom.
Pro tip: Don’t wander too far off, or risk burnt rice. I’ve made that mistake…let’s just say the pot didn’t survive.
“One spoonful and suddenly I was back at my childhood kitchen table. The ginger and garlic just hit all the right notes. Better than any restaurant version I’ve found locally!” – Danica S.
Seasoning
This is the fun bit—tasting and tweaking. Your broth should look thick but not like baby oatmeal (if in doubt, splash more water). Fish sauce is what I usually swear by, about a tablespoon first, then go by taste. Sprinkle in ground black pepper generously.
Oh, and the garlic bits. I fry slivers of garlic in a tiny pan till golden and crunchy, then set those aside for later. They are ridiculously good over the top. Sometimes I add a pinch of safflower (kinda traditional but not essential), which brings a cheery yellow pop to the porridge.
The secret? Take a quick spoonful and check—add more salt or fish sauce if it tastes too meh.
Garnishing with egg and calamansi
Here’s what you do when it’s all thick and beautiful: Ladle into big bowls. Top each with hardboiled egg halves. Sounds simple, tastes like a five-star restaurant (alright, slight exaggeration, but really). A bit of green onion, a handful of fried garlic chips, and a squeeze of calamansi (tiny Filipino citrus, but lemon works as a backup).
That squeeze of citrus? It cuts the richness and, wow, your taste buds wake up. Sometimes, I sneak in crispy shallots or a touch of chili oil if I’m feeling extra. You really can’t go wrong here.
Serving hot
Listen, arroz caldo waits for no one. Serve it piping hot—nobody wants soggy rice porridge left sitting. I line up all the toppings in little bowls on the table and let everyone go wild. And yes, that’s extra egg if you’re super hungry.
Here’s a few ways my family serves it (choose your adventure):
- Sprinkle generous fried garlic for crunch.
- Add green onions or chopped spring onions for brightness.
- Pair with toasted bread or traditional Filipino pandesal for ultimate dipping.
- If you need a second bowl—nobody’s judging.
This is great fun with friends, or when someone’s down with a nasty cold. (My dad would always say it cures everything except a broken heart.)
Comfort food notes
You know what really makes this dish special? It’s the stories wrapped up in each bowl. Filipino chicken arroz caldo isn’t just for sick days—it’s for gossipy weekend breakfasts, after-school snacks, and those random midnight cravings.
And if you’re loving these homey vibes, check out some truly hearty Filipino favorites like comforting arroz caldo with chicken and ginger or the all-time classic filipino tinola with spinach chicken for more soul-warming goodness.
Everyone has a family take. Some swap chicken for turkey, or toss in different rice. There was a year my aunt used beef—wild, right? The thing is, arroz caldo always brings people to the table.
Common Questions
Do I have to use chicken thighs, or is breast fine too?
You can use breast, but bonier pieces give more flavor (honestly, it’s just better).
How thick should arroz caldo be?
Ideally, it’s creamy and porridge-like but not thick as glue. Splash water if it gets too heavy.
Can I make this ahead?
Yep! It reheats well, but you might need a bit more broth or water since rice soaks it up in the fridge.
Can I skip the eggs?
Sure, it’s optional—but a hardboiled egg makes it heartier and oh-so-good.
Is glutinous rice a must?
Not a must, but it makes the texture silkier. Regular rice totally works, though!
There’s Nothing Like a Bowl of Warmth
When you need a little care, Filipino chicken arroz caldo is basically a hug in bowl form. You don’t need fancy ingredients or pro skills—just a bit of ginger, garlic, chicken, and rice (plus some persistence). Hungry for more ideas? You can dive into this step-by-step Chicken Arroz Caldo Recipe or nerd out with this Arroz Caldo (Filipino Chicken and Rice Soup) Recipe. Anyway, next time the skies look gloomy or you just need some Filipino comfort, you know exactly what to make. Try it out and see—bet you’ll be slurping every last bit. 
Arroz Caldo
Ingredients
Main Ingredients
- 1 cup jasmine or long-grain rice Rinse until water runs clear.
- 6-8 cups water or homemade chicken stock For richer flavor, use chicken stock.
- 2 pieces bone-in chicken thighs or legs Bone-in pieces will enhance the flavor.
- 2 tablespoons oil For browning the chicken.
- 1 inch fresh ginger, sliced Add during chicken browning.
- 2 tablespoons fish sauce Adjust to taste.
- 1 teaspoon ground black pepper Add to taste for seasoning.
- 4 cloves garlic, sliced Fry for garnish until golden.
- 2 pieces hardboiled eggs, halved For garnishing.
- 1 tablespoon safflower Optional, for color.
- to taste calamansi or lemon To squeeze over the top.
- 4 tablespoons fried garlic chips For topping.
Instructions
Preparation
- Rinse the jasmine or long-grain rice under cold water until the water runs clear.
- Cut the chicken thighs or legs into pieces.
- In a large pot, heat the oil over medium heat and sear the chicken pieces until browned.
- Add the sliced ginger and fry for an additional minute until fragrant.
Cooking Broth
- Toss in the washed rice and stir briefly to coat in the oil.
- Add 6 to 8 cups of water or chicken stock and bring to a gentle boil.
- Stir in fish sauce and simmer on low heat, stirring occasionally to prevent rice from sticking.
Seasoning
- Taste the broth and adjust seasoning with more fish sauce, salt, or ground black pepper as needed.
- Fry sliced garlic in a small pan until golden for garnish.
Garnishing and Serving
- Ladle the arroz caldo into serving bowls and top each with hardboiled egg halves, fried garlic, and a squeeze of calamansi.
- Serve hot and allow guests to add their preferred toppings.
