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Chicken Arroz Caldo in white serving bowls topped with boiled egg, green onions, and fried garlic bits
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4.61 from 33 votes

Arroz Caldo

Arroz Caldong Manok loaded with ginger flavor is hearty, tasty, and the ultimate comfort food. This Filipino rice porridge is delicious as a midday snack or light meal.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Entree, Snack
Cuisine: Filipino
Servings: 6 Servings
Calories: 572kcal


  • 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
  • 1/4 cup fried garlic bits
  • 1/4 cup green onions, chopped
  • calamansi or lemon, cut into wedges
  • fish sauce

For the Fried Garlic Bits

  • 1/2 cup canola oil
  • 1 head garlic, cut into wedges


  • 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.



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.


Calories: 572kcal | Carbohydrates: 28g | Protein: 34g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 189mg | Sodium: 720mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 2.1mg | Calcium: 38mg | Iron: 1.6mg