creamy filipino chicken lugaw recipe — Creamy Chicken Lugaw Comfort Bowl is what I make when the day feels a little too long and I just want dinner to hug me back. You know those evenings when you are tired, it is raining, or somebody in the house is sniffly and asking for something warm? This is my go to bowl for that. It is simple, filling, and it makes the kitchen smell like ginger and comfort in the best way. If you have rice, chicken, and a little patience for gentle stirring, you are basically halfway there.

What is Arroz Caldo?

Arroz caldo is a Filipino rice porridge that is usually cooked with chicken, ginger, garlic, and onion, then finished with toppings like spring onions, toasted garlic, and sometimes a squeeze of calamansi. It is closely related to lugaw, and depending on the family, the names can overlap. In my house, lugaw is the more plain rice porridge base, and arroz caldo is the version that feels extra special because it is built around chicken and aromatics.

Now let me explain my “creamy” twist. Some people think lugaw should only get creamy from the rice itself, which is totally valid. But I love adding a small splash of milk or coconut milk at the end for a softer, richer spoonful. It does not make it heavy, it just makes it feel extra soothing.

If you are in a lugaw mood and want a simpler baseline first, check out this cozy guide for comforting Filipino lugaw recipe simple rice porridge. It is a great reference when you want to strip it back to basics before adding your own toppings and upgrades.

One more thing. If you have ever tried chicken arroz caldo from a carinderia, you already know the vibe. It is that warm, slightly gingery bowl that makes you slow down and take your time with dinner.

Why You’ll Love Vegan Arroz Caldo

Okay, quick honesty moment. This post is about my creamy chicken version, but I still love the idea of a vegan arroz caldo, especially when I am cooking for friends with different diets. The same comfort, same cozy texture, just different building blocks. And if you are reading this for comfort food ideas in general, it is useful to know you have options.

Here is why vegan arroz caldo is worth loving:

It is budget friendly since it leans on pantry staples like rice and broth.
It is gentle on the stomach, especially when you keep flavors clean and gingery.
It still feels hearty when you add mushrooms, tofu, or chickpeas.
It is easy to batch cook and reheat for quick lunches.

Even if you are not vegan, you can borrow the tricks: building flavor with ginger, toasted garlic, and a good broth. That is what makes a bowl memorable.

“I made your creamy lugaw when my kids had colds and they actually asked for seconds. The ginger and garlic tasted like the lugaw my mom used to make, but the creamy finish made it feel extra comforting.”

How to Make Vegan Arroz Caldo

Since this is where people usually want the step by step, I am going to give you my creamy chicken method first, then I will tell you the simple swaps for vegan. This way, you can choose what fits your kitchen tonight.

My Creamy Filipino Chicken Lugaw Recipe ingredients

Here is what I use for my creamy filipino chicken lugaw recipe at home. Nothing fancy, just practical and comforting.

1 cup jasmine rice or any regular white rice, rinsed
6 to 7 cups chicken broth (or water plus bouillon)
1 pound chicken thighs or drumsticks
1 thumb size ginger, sliced or grated
1 small onion, chopped
4 to 6 cloves garlic, minced (save extra for toasted garlic topping if you want)
2 tablespoons fish sauce, plus more to taste
Salt and pepper
1 quarter to 1 third cup evaporated milk or coconut milk (your choice)
Optional toppings: spring onions, toasted garlic, boiled egg, calamansi or lemon

Step by step cooking, the relaxed way

1) In a pot, sauté onion, ginger, and garlic in a little oil until it smells amazing and the onion looks soft.

2) Add the chicken and let it sit for a minute or two so it picks up flavor.

3) Add the rinsed rice, then pour in your broth. Bring it to a gentle boil, then lower the heat.

4) Simmer and stir occasionally. The rice will start breaking down and thickening the soup. If it gets too thick, just add more broth or water.

5) When the chicken is cooked through and tender, pull it out, shred it, then add it back in. This is the part that makes the bowl feel extra homey.

6) Season with fish sauce, salt, and pepper. Then turn the heat low and stir in your milk of choice to get that creamy finish.

7) Serve hot with toppings. I always do spring onions and toasted garlic if I have time.

Easy vegan swaps

To make it vegan, keep the same method but swap chicken broth for vegetable broth, skip fish sauce (use a little soy sauce or vegan fish sauce), and add mushrooms or tofu for body. You can also use coconut milk for the creamy part, which honestly tastes incredible with ginger.

If you want another comforting bowl for chilly nights, I also love this chicken sotanghon soup comforting Filipino noodle bowl. Different texture, same cozy energy.

Tips for Perfecting Your Vegan Arroz Caldo

Whether you are making it vegan or chicken based, the “perfect” bowl is really about texture and seasoning. Lugaw is forgiving, but these little tips make it taste like you knew exactly what you were doing.

Stir more often near the end. That is when the rice likes to stick, and stirring helps the porridge turn silky.

Add liquid slowly once it thickens. Lugaw thickens fast, especially after it cools a bit. Keep extra hot broth or water nearby so you can adjust.

Ginger matters. Do not be shy with it. It cuts through richness and makes the bowl taste fresh, not flat.

Season in layers. A little salt early, fish sauce or soy sauce later, then taste again right before serving.

Finish creamy, not greasy. Add milk or coconut milk at low heat. Boiling it hard can change the texture and taste.

And if you are specifically here because you love a creamy comfort dish, you might also enjoy this creamy Filipino chicken curry recipe with coconut milk for another dinner that feels warm and satisfying.

Variations and Serving Suggestions

This is the part where you get to make it your own. I have made my creamy filipino chicken lugaw recipe so many ways depending on what is in the fridge.

My favorite variations:

Add safflower or a tiny pinch of turmeric for color and a gentle earthy taste.
Throw in corn kernels or chopped spinach for a little extra something.
Use leftover rotisserie chicken to make it faster.
Add a pinch of chili flakes or a few drops of chili oil if you want heat.

Serving suggestions that make the bowl feel complete: I love it with a boiled egg, lots of spring onions, and calamansi. If we have fried tofu on the side, even better. Some days I serve it with toasted pandesal, and it feels like a small treat.

If you are deciding between lugaw and arroz caldo, it is really just a mood thing. Arroz caldo is usually more chicken forward and gingery, lugaw can be plain and flexible, and my creamy version sits happily in the middle.

Common Questions

Can I use leftover rice?
Yes, but the texture will be slightly different. Start with less liquid, then add more as it simmers. It thickens quicker, so stir often.

How do I store and reheat lugaw?
Store it in the fridge up to 3 days. When reheating, add a splash of broth or water and stir until smooth again.

What if I do not have fish sauce?
You can use soy sauce, or even just salt. Fish sauce gives depth, but the dish will still be comforting without it.

How do I keep the chicken tender?
Use thighs or drumsticks and simmer gently. Boiling too hard can make chicken dry.

Can I freeze it?
You can, but the rice can get a bit grainy after freezing. If you do freeze it, reheat slowly with extra liquid and stir well.

A cozy bowl worth making again

If you try this creamy filipino chicken lugaw recipe, I hope it becomes one of those meals you keep in your back pocket for busy nights and slow weekends. It is simple, it is comforting, and it tastes even better when you load it up with toppings you actually love. I also think it is fun to read how other people celebrate lugaw, like this piece Lugaw Is the Ultimate Filipinx Comfort Food – The Kitchn, because it reminds you how personal this dish is from home to home. Make it once, taste as you go, and do not stress the measurements too much because lugaw is meant to be forgiving. Let me know how you serve yours, especially if you have a family topping tradition.

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