filipino arroz caldo is that one dish everyone in my family fights over on chilly mornings. Okay, maybe not a real food fight, but you get the picture. Waking up grumpy? A bowl of this instantly fixes your mood. It’s like a lazy hug for your tummy, honestly. And if you need a step by step, you can check out the recipe on arroz caldo filipino chicken rice porridge, or if you’re dreaming of that ginger-kissed flavor, peek at comforting arroz caldo with chicken and ginger.
What is Arroz Caldo?
Let’s get down to it: Arroz Caldo is a classic, cozy Filipino comfort food. It’s not just a dull rice porridge. It’s a chicken and rice soup with garlic, ginger, and sometimes a hard-boiled egg tossed in. Sound plain? It’s not. The rich chicken broth, gingery punch, and scattered crispy garlic bits make every spoonful pop.
Imagine this: rain tapping on your window, kitchen smells like grandma’s Sunday best, you’ve got piping hot arroz caldo cupped in your hands. Heaven. If you grew up Filipino (or know even one Filipino family), you already know this is the “get well soon” dish or rainy-day must-eat. Yet, everyone makes it a bit different! More garlic? Sure. Extra ginger? Why not. No two pots taste the same, and that’s half the fun.
Ingredients for Chicken Arroz Caldo
Here’s the best part: you don’t need anything expensive or fancy—just your everyday stuff. I once made it with just what I had on hand, and nobody noticed.
- Chicken (bone-in thighs or drumsticks rock. Breast is fine if you want less work, honestly)
- Rice (plain white rice works, but sticky rice gives it that classic lush texture)
- Onion (wonky bits from the fridge? Fine)
- Lots of fresh garlic (don’t skimp—garlic lovers unite)
- Ginger (a hunk as big as your thumb, sliced chunky)
- Fish sauce (or salt if you’re out, but fish sauce gives it extra oomph)
- Chicken broth or water (broth’s richer, but honestly I’ve used water)
- Cooking oil (for frying)
- Scallions and crispy garlic for topping
- Optional: hard-boiled egg, calamansi or lemon, chicharron bits if you’re feeling wild
Like half these things live in my cupboard most days. If you’re missing something, improvise. The heart of Arroz Caldo is really about warmth and comfort anyway.
How to Cook Arroz Caldo
Okay. No stress, even if you mess up a step everyone will gobble it down. Here’s how I usually do it:
First, heat oil in a pot and get your garlic a little golden and crispy (don’t burn it!). Scoop a bit out for toppings. Toss in the onions and ginger; let them get all soft and cozy together. Drop in the chicken—let it brown a few minutes (makes the soup deeper in flavor, trust me).
Add your rice, give it a swirl so the grains get slick with oil and flavor. Next, pour in your broth or water. Don’t stress about the exact cups; more liquid equals soupier, less means thicker. Season with fish sauce or salt. Simmer, stir every so often, and watch the rice puff up and thicken. Smells amazing, right?
Once the chicken’s cooked and the soup’s thick and creamy (maybe 30 minutes), taste and adjust salt. Serve piping hot, with those crispy garlic sprinkles, a dash of green onions, and a squeeze of lemon or calamansi. Simple, right?
“I tried making arroz caldo for the first time and didn’t even break a sweat—it turned out even better than my Lola’s! Now it’s my go-to rainy day dish.” – Rica, Seattle
Cooking Tips
Oh, buddy, I’ve botched this or that a few times, so let me spill what I learned.
Don’t overcook the rice in the start. It’ll soak more broth as it sits—so go easier on simmer time if you want leftovers.
Ginger is your best friend. It keeps the soup bright, so slice it thick. If you want a stronger kick, press it! Also, try a mix of sticky/glutinous rice and regular. 1:2 ratio is great for a thick, creamy bowl. Totally a game changer.
Leftovers always thicken. Add water and reheat gently if it goes all lumpy in the fridge. Bonus—flavors get even better overnight. No judgment if you eat it cold with a spoon standing by the fridge. We’ve all done it.
And hey, want an even easier version? You can try my trick of using a pressure cooker—seriously, see the instant pot arroz caldo rice porridge recipe if you’re short on time. It basically does all the hard work for you.
What to Have with it
Not required, but boy are these extras worth it!
- Squeeze a little calamansi (or lemon) on top for zing.
- Add a peeled hard-boiled egg for more protein (trust me on this).
- Top with chopped scallions and crispy garlic for crunch.
- If you want to add a spicy kick, a tiny bit of fish sauce or chili garlic is awesome.
You can even look for more healthy filipino recipes if you need variety, or check ideas for picky eaters at 10 kid friendly filipino recipes for u s families.
Common Questions
Q: Can I make filipino arroz caldo vegetarian?
A: Oh, totally. Use veggie broth, skip chicken, or add tofu. It’s just as comforting, just a bit different.
Q: How do I store leftovers?
A: Pop it in a closed container in the fridge. Reheat with some water and give it a good stir—it thickens overnight.
Q: Sticky rice vs regular rice—does it matter?
A: For classic filipino arroz caldo, a half-and-half mix gives that perfect creamy texture. But regular rice will do the trick, especially when you’re lazy.
Q: Any fun toppings?
A: Fried garlic bits rock. Also, crispy pork (chicharron)? Yes please. Some even toss in flaked fish or extra boiled eggs.
Q: Does it freeze well?
A: Eh, not really, but you can try. It goes a bit mushy after thawing but still delicious. Sometimes I just eat it straight from the microwave and call it a day.
All in all, filipino arroz caldo is the breakfast (or brunch, or anytime snack) that always wins hearts, even with picky eaters or a bad cold. Seriously, once you’ve had it homemade, you’ll never want plain old chicken soup again. If you want to compare different approaches, check out this super clear Chicken Arroz Caldo Recipe – Panlasang Pinoy for more riffs. Oh, and for chocolate lovers, there’s always champorado—trust me, that’s next-level breakfast, too. Okay, off to zest more ginger—happy cooking!
Arroz Caldo
Ingredients
Main Ingredients
- 4 pieces bone-in chicken thighs or drumsticks
- 1 cup plain white rice or sticky rice
- 1 medium onion, chopped use wonky bits from the fridge if needed
- 5 cloves garlic, minced use lots for crispy topping
- 1 thumb-sized ginger, sliced slice thick for stronger flavor
- 2 tablespoons fish sauce can substitute with salt if needed
- 4 cups chicken broth or water broth gives a richer flavor
- 2 tablespoons cooking oil for frying
Toppings
- 2 tablespoons scallions, chopped
- 2 tablespoons crispy garlic for sprinkling on top
- 1 piece hard-boiled egg (optional)
- 1 piece calamansi or lemon (optional) for squeezing on top
- 1 handful chicharron bits (optional) for extra crunch
Instructions
Cooking Steps
- Heat cooking oil in a pot and fry minced garlic until golden and crispy. Scoop some out to use as topping.
- Add chopped onions and ginger to the pot and sauté until soft.
- Add the chicken pieces and brown them for a few minutes to enhance flavor.
- Stir in the rice until it’s coated with oil and flavor, then pour in the chicken broth or water.
- Season with fish sauce or salt and bring to a simmer, stirring occasionally.
- Cook until the chicken is done and the soup has thickened, about 30 minutes.
- Taste and adjust seasoning as needed before serving hot with toppings.