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Baked Chicken Arroz Caldo Casserole topped with crispy chicken skin and garnished with herbs.
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Baked Chicken Arroz Caldo Casserole

A cozy and comforting baked chicken arroz caldo casserole that combines the flavors of traditional Filipino arroz caldo with the ease of a baked dish.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Comfort Food, Dinner
Cuisine: Filipino
Keyword: Arroz Caldo, Baked Chicken, Casserole, comfort food, Easy Dinner
Servings: 6 servings
Calories: 450kcal

Ingredients

Main Ingredients

  • 1 to 1.5 pounds bone-in chicken thighs Boneless thighs can also be used.
  • 1 cup Jasmine rice or long grain rice, rinsed Rinsing helps control gumminess.
  • 4 cups chicken broth Plus a splash more if needed.
  • 1 medium onion, chopped
  • 5 to 6 cloves garlic, minced Plus extra for toasted garlic topping.
  • 1 thumb ginger, grated or minced
  • 1 to 2 tablespoons fish sauce Start with 1 tablespoon if you're unsure.
  • to taste salt and pepper
  • 1 bay leaf, optional Adds flavor.
  • a pinch turmeric or saffron powder, optional For color.
  • as needed green onions for topping
  • as needed calamansi or lemon wedges for serving

Instructions

Preparation

  • Heat your oven to 375°F (190°C) and lightly grease a 9x13 baking dish or a deep casserole dish.
  • In a skillet, warm a little oil and sauté the onion for 2 to 3 minutes. Add garlic and ginger, cooking until fragrant, about 30 seconds to 1 minute.
  • Add the rinsed rice to the baking dish. Pour in the onion, garlic, and ginger mixture. Stir in the broth, fish sauce, pepper, and bay leaf if using. If desired, add a pinch of turmeric.
  • Nestle the chicken into the liquid, ensuring the rice is mostly submerged. Cover tightly with foil.
  • Bake for 45 minutes. Carefully remove the foil, stir the rice gently, and check the liquid. If it appears too thick, add a splash of hot broth or water and stir.
  • Bake uncovered for another 10 to 15 minutes until the chicken is cooked through and the rice is creamy.
  • Let it rest for 5 minutes. Shred the chicken a bit if you want a porridge-like consistency, or leave the pieces whole for a casserole feel.

Notes

Use the right dish for even cooking, rinse the rice to control gumminess, and keep the dish covered initially. Adjust the broth to your preferred consistency, and consider making it ahead of time to reheat with a splash of broth.