Arroz Caldo is the ultimate comfort food. This Filipino-style rice congee is hearty, tasty, and filling with flavorful chicken, ginger-flavored broth, and all the trimmings. Perfect for a midday snack or light meal.
Growing up in the Philippines, I occasionally feigned illness to miss a school day. My mother would then send our house help to buy and bring back every type of food I could think of, and one of my favorite requests was arroz caldo from the wet market.
And before she would leave for work, she would leave detailed instructions on what times I would be taking my paracetamol and when to warm up the arroz caldo for me. My mother has always been good that way, ever bent on making her children happy. Did she know I was faking sickness? Of course.
What is arroz caldo
Arroz Caldo or aroskaldo is a Filipino lugaw made of chicken and rice and flavored with fresh ginger, garlic, onions, and fish sauce. Although its name is derived from the Spanish arroz caldoso, which means "brothy rice," the rice gruel is more of a local adaptation of the congee introduced in the Philippines by Chinese immigrants.
The thick, hearty porridge is usually served in individual bowls with various toppings and condiments such as hard-boiled egg, chopped scallions, toasted garlic, and calamansi. It's especially popular for breakfast but is also commonly enjoyed as a midday snack or light dinner meal.
Cooking tips
- While you can use boneless chicken breast or thigh meat, I highly recommend bone-in parts for maximum flavor. You might want to try chicken feet version which is fun and tasty to eat! You can also check out this lugaw and tokwa for a vegan version.
- I use long-grain rice as it's what I always have at home but feel free to swap malagkit (glutinous rice) if you prefer a heartier, thicker consistency. To cut down on cook time, you can use already-cooked (steamed) rice and adjust the amount of liquid to about 3 to 4 cups.
- To boost flavor and color, stir in a tablespoon or so of kasubha (safflower). If you have access to the more expensive saffron, the better! Add about a pinch of the threads as a little goes a long way.
- Ginger is a major flavor component in this chicken rice congee and using fresh is a must! For best results, please do not substitute dried or ground ginger.
How to store
- To store leftovers, allow the congee to cool completely, transfer to airtight containers, and keep in the refrigerator for up to 3 days. Store condiments and toppings separately and add when the caldo is ready to serve.
- It will thicken more as it cools. To reheat, place in a large saucepan and add enough water to loosen to desired consistency. Cook, stirring regularly until heated through.
Ingredients
- 1 (3 to 4 pounds) whole chicken, cut into serving pieces
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 tablespoons fresh ginger, peeled and minced
- 2 tablespoons fish sauce
- 1 cup uncooked rice
- 6 cups water
- 2 bouillon cubes
- salt and pepper to taste
For the Toppings
- 3 hardboiled eggs, peeled and halved
- ยผ cup fried garlic bits
- ยผ cup green onions, chopped
- calamansi or lemon, cut into wedges
- fish sauce
For the Fried Garlic Bits
- ยฝ cup canola oil
- 1 head garlic, cut into wedges
Instructions
- Trim chicken of unwanted fat, rinse and drain well.
- In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.
- Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.
- Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
- Add water and bring to a boil, skimming scum that floats on top.
- Add bouillon cubes and stir to dissolve.
- Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
- Season with salt and pepper to taste.
- Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.
For the Fried Garlic Bits
- In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Jennie says
What a fantastic, flavorful, soul-warming recipe! We all loved it. I will be deboning and shredding the chicken (what's leftover in the fridge) before serving it again. The only thing that didn't work for me was the toasted garlic--I cut it into "wedges" as you suggested, but I think they were too big to toast up right--they had a styrofoamy texture in the soup, and tasted more like styrofoam than garlic (which I think wouldn't have been the case if I had cut them smaller). Maybe clarify above? Otherwise, absolutely glorious. I also garnished it with "gribenes," bits of salted chicken skin that have been slow-cooked to a crisp in their own fat. That was a nice touch.
Jewelle says
It was so delicious! Taste just like the ones from home
Arlene says
Sarap! It was so easy to make and everyone loved it, the only thing I did different was add potatoes. Delicious and thank you for sharing
Diane says
When does the chicken get deboned?
Lalaine Manalo says
While eating the soup ๐