A Cozy Bowl for Busy Days
chicken arroz caldo simple recipe. You know those long days when the weather feels a little extra gray and you just want something warm and soothing in a bowl. That is when I reach for this favorite of mine. It is simple, gingery, and full of comfort without a lot of fuss. This is my go to when family is coming over or when someone is feeling under the weather. If you have rice, chicken, and a few aromatics, you are halfway there. 
Ingredients
I make this Simple Chicken Arroz Caldo Recipe (Filipino Rice Porridge) with pantry staples, and I will list the essentials first, then a few optional flavor boosters if you want to level it up.
- Neutral oil or a little chicken fat for sautéing
- 1 medium onion, chopped
- 4 to 6 cloves garlic, minced, plus more for crispy garlic on top
- 2 to 3 inches fresh ginger, peeled and sliced into thin matchsticks
- 1 to 1.5 pounds chicken (thighs or drumsticks work best)
- 1 cup jasmine rice, rinsed well
- 6 to 7 cups chicken stock or water, more as needed
- 2 to 3 tablespoons fish sauce or salt to taste
- Freshly ground black pepper
- Calamansi or lemon for serving
- Green onions, sliced
- Hard boiled eggs, halved or sliced
- Toasted garlic, chili oil, and a little safflower or kasubha if you have it
Stock gives richer flavor, but water with a little bouillon works in a pinch. I love how this Simple Chicken Arroz Caldo Recipe (Filipino Rice Porridge) can be adapted to what you have. Thighs give a bit more richness, while breast will keep things leaner. If you want a clean tasting bowl, keep the aromatics simple. If you want deeper flavor, add a teaspoon of turmeric or a pinch of safflower for color.
If you want a version with a little extra ginger hug, try this wonderful write up on comforting arroz caldo with chicken and ginger. It is close to what I grew up with at home and it pairs well with a squeeze of calamansi.
My auntie once told me, make it like a hug you can sip. More ginger when someone is sick, more pepper when it is raining, and always taste the broth before you add more salt. She was right. The bowl should feel gentle and warm, not salty or heavy.
Cooking rice
Great arroz caldo starts with how you treat the rice. Rinsing removes extra starch that can gum up the pot, but you still want enough starch to make it silky. I prefer jasmine rice for its fragrance and the way it breaks down into a creamy texture without turning gluey.
Rinse and toast for flavor
Rinse the rice until the water runs mostly clear. Heat your pot over medium and add a little oil. Sauté onion until translucent, then add ginger and garlic. When it smells amazing and a bit sweet, stir in the rinsed rice and toast for 1 to 2 minutes. That light toasting step adds a toasty note and helps the grains cook evenly.
Simmer to creamy, not mushy
Add 6 cups of hot stock or water, then bring to a gentle boil. Reduce to a simmer and stir every few minutes. Stirring helps release starch and keeps the rice from sticking to the bottom. In about 25 to 30 minutes, you should see the grains softening and the soup turning creamy. If it gets too thick, splash in more hot stock to keep it soupy. You want a spoonable porridge that slowly slides off the spoon.
If your weeknights are hectic, you can also go the pressure cooker route for a quick, consistent result. This guide for Instant Pot arroz caldo is handy when you do not want to babysit the stove. Either way, keep tasting to balance salt and tang.
Some cooks add a tablespoon of patis early for depth, then adjust salt toward the end so you do not overdo it. This Simple Chicken Arroz Caldo Recipe (Filipino Rice Porridge) loves small tweaks. If you like a brighter note, add a squeeze of lemon at the end instead of more salt.
Adding chicken
You can go two ways here. Either simmer bone in pieces right in the porridge or cook shredded chicken separately and add it in later. Bone in thighs or drumsticks give the broth more body as they simmer. If you want a lighter bowl, poach or roast chicken breast, shred it, and add it during the last few minutes.
Bone in vs. boneless
If using bone in pieces, season lightly with salt and pepper. After sautéing your aromatics and toasting the rice, nestle the chicken into the pot when you add the stock. Simmer gently until the chicken is cooked through, about 25 to 30 minutes. Pull the chicken out, cool slightly, shred or chop, and return the meat to the pot. The bones and skin leave behind a silky richness that makes the porridge special.
Flavor boosters to try
– A splash of fish sauce early, then another small splash near the end for aroma
– A few slices of ginger added halfway through to keep that fresh ginger bite
– A spoon of garlic oil made from your toasted garlic for a nutty finish
– A squeeze of calamansi or lemon right at the table for brightness
If you want to read more about the classic approach and see slight variations, check out this take on classic chicken arroz caldo. It walks through the basics with clear steps and gives you a feel for how flexible the dish can be.
Whichever method you choose, remember to keep the texture in your sweet spot. I like this Simple Chicken Arroz Caldo Recipe (Filipino Rice Porridge) a little loose so it feels cozy rather than heavy. Add hot stock little by little if it gets too thick on the stove while you prep the toppings.
Garnishes
The fun part. Toppings turn a humble pot of rice porridge into a crave worthy bowl everyone can customize. Think of them as layers of texture and brightness on top of creamy comfort.
- Toasted garlic: Make it nutty but not burnt. Sprinkle at the very end.
- Green onions: Fresh and crunchy for contrast.
- Calamansi or lemon: A squeeze to wake up the whole bowl.
- Hard boiled eggs: Classic and satisfying.
- Chili oil or fresh chilies: Optional heat if you like a kick.
- Pepper: A few turns lift the aroma.
- Kasubha or safflower: For a pretty golden tint and gentle flavor.
Set up a small garnish bar on the table and let everyone build their own bowl. Kids usually go for egg and garlic. I like the full hit with green onion and calamansi. A little chili oil is perfect if I am feeling it that day. One more tip. Add a few drops of fish sauce to your personal bowl instead of the pot if your guests have different salt preferences.
When I am cooking for a crowd, I keep the porridge warm and creamy by adding hot water in small splashes and stirring every so often. Let it rest a few minutes before serving and it thickens up slightly, which is ideal. If it thickens too much on the table, loosen it with a splash of hot stock. This is the comfort of a Simple Chicken Arroz Caldo Recipe (Filipino Rice Porridge) right there. It forgives and still tastes homey.
Common Questions
How do I make it thicker or thinner
For thicker, simmer a little longer and stir more often to release starch. For thinner, add hot stock or water a half cup at a time until it slides off the spoon the way you like.
Can I use leftover rice
Yes. Start with a flavorful broth and simmer cooked rice with the aromatics until it breaks down and becomes creamy, about 15 to 20 minutes. It is a great move when you have day old rice in the fridge.
What if I only have chicken breast
Poach or gently simmer breast in the broth until just cooked, shred, and add back. To replace the richness of dark meat, add a small knob of butter or a drizzle of garlic oil at the end.
How do I store and reheat
Cool completely, then refrigerate up to 3 days. It will thicken in the fridge. Reheat gently with extra stock or water to loosen, then adjust salt and lemon to taste.
Any make ahead tips
Prep the aromatics, wash the rice, and make toasted garlic a day ahead. On cooking day, you will go from pot to table faster. If you want even more ideas, browse this comfort focused post on arroz caldo for cozy mornings for serving inspo and timing tricks.
A Warm Finish for Your Kitchen
At its heart, a bowl of arroz caldo is simple. A few good ingredients, a little patience, and some bright garnishes, and you are there. If you want another angle or to compare techniques, I also like reading the Chicken Arroz Caldo Recipe – Panlasang Pinoy since it shows how different cooks bring their own style. However you do it, this Simple Chicken Arroz Caldo Recipe (Filipino Rice Porridge) should feel like comfort in a spoon. Make it yours and enjoy that first steamy, gingery breath over the bowl. 
Chicken Arroz Caldo
Ingredients
Main Ingredients
- 1 medium Onion, chopped
- 4 to 6 cloves Garlic, minced Plus more for crispy garlic on top
- 2 to 3 inches Fresh ginger, peeled and sliced into thin matchsticks
- 1 to 1.5 pounds Chicken (thighs or drumsticks work best) Can substitute with chicken breast for a lighter version
- 1 cup Jasmine rice, rinsed well
- 6 to 7 cups Chicken stock or water, more as needed
- 2 to 3 tablespoons Fish sauce or salt to taste
- to taste Freshly ground black pepper
Garnishes
- Calamansi or lemon for serving
- Green onions, sliced
- Hard boiled eggs, halved or sliced
- Toasted garlic, chili oil, and safflower or kasubha if you have it
Instructions
Preparation
- Rinse the rice until the water runs mostly clear. Heat a pot over medium heat and add a little oil.
- Sauté onion until translucent, then add ginger and garlic. Stir in the rinsed rice and toast for 1-2 minutes.
- Add 6 cups of hot stock or water, bring to a gentle boil, reduce to a simmer and stir every few minutes. Simmer for about 25-30 minutes.
- If it gets too thick, splash in more hot stock to keep it soupy.
Adding Chicken
- You can either simmer bone-in chicken pieces right in the porridge or cook shredded chicken separately and add it later.
- If using bone-in pieces, season lightly with salt and pepper. Nestle chicken into the pot when adding the stock.
- Simmer gently until the chicken is cooked through, about 25-30 minutes.
- Remove the chicken, shred it, and return the meat to the pot.
Garnishing
- Set up a garnish bar with appropriate toppings like toasted garlic, green onions, calamansi or lemon, hard boiled eggs, chili oil, and pepper.