Whenever someone’s feeling under the weather or nostalgia starts creeping in, we look for something warm and comforting. But let’s be real—sometimes soup just doesn’t hit the spot. That’s when we turn to porridge, and in our house, nothing beats a steaming bowl of Filipino Chicken Arroz Caldo! It’s hearty, cozy, and exactly what you need when you’re craving something filling.
What is Chicken Arroz Caldo
Chicken arroz caldo is a Filipino rice porridge that’s perfect for chilly days. It’s a go-to comfort food in our house—warm, cozy, and exactly what you need when it feels like the world is slowing down. There’s nothing better than pulling up a chair, watching the rain, and diving into a hot bowl. The only downside? Reality kicks in, and there’s always a never-ending list of things to do.
This dish is a lifesaver during Chicago winters. The cold here isn’t messing around, and those strong winds? No joke—it’s why they call it the Windy City. After a long day, nothing hits quite like a steaming bowl of arroz caldo. Toss in a boiled egg or two, top it off with crispy garlic and scallions, then finish with a good squeeze of lemon. Pure comfort in a bowl. But if you’d rather have a chicken soup without the rice, check out my recipes for chicken tinola and chicken noodle soup—both are just as comforting as arroz caldo!
How to Cook Chicken Arroz Caldo
This vibrant porridge is bright and comforting, just like the simple instructions that make it easy to follow. It’s a straightforward recipe that anyone can whip up with ease.
- Start with golden garlic for extra flavor – Heat 3 tablespoons of cooking oil in a pot, then add 1 head of crushed garlic while the oil is still warming up. Stir until golden brown, then scoop it out and set it aside. This step ensures the garlic is evenly cooked and brings out its rich, nutty taste.
- Sauté aromatics to build depth – Using the same oil, add 3 thumbs of sliced ginger, 1 chopped yellow onion, and ¼ teaspoon of ground black pepper. Cook until the onion softens, releasing its sweetness and blending with the ginger’s warmth.
- Brown the chicken for a richer taste – Add 1 lb. of chicken pieces to the pot and cook until they turn light brown. This step locks in flavor and gives the broth a deeper, more savory taste.
- Toast the rice for better texture – Pour 1 ½ cups of jasmine rice into the pot and stir for about 2 minutes. This helps the grains absorb the flavors before adding the broth, making the porridge extra fragrant.
- Simmer until thick and creamy – Pour in 6 to 7 cups of chicken broth and bring it to a boil. Cover the pot, reduce the heat to medium, and let it cook for 35 minutes, stirring occasionally to prevent sticking.
- Finish with safflower and seasoning – Add 3 tablespoons of safflower (kasubha) and ¼ teaspoon of optional saffron, stirring well. Cook for another 5 minutes until the porridge reaches a thick, creamy consistency. Stir in 3 tablespoons of fish sauce and let it simmer for 2 more minutes.
- Serve with toppings for the perfect bite – Ladle the arroz caldo into bowls, then top each serving with a boiled egg, crispy garlic, and chopped green onions. Squeeze fresh lemon over the top for a bright, zesty finish. Enjoy!
Chicken Arroz Caldo in the Philippines
Arroz caldo is everywhere in the Philippines—it’s a staple in homes, street stalls, and even restaurants. Whether it’s breakfast, a midday snack, or a go-to meal when someone’s feeling under the weather, this warm, comforting porridge is always in the mix. You’ll find it bubbling away in big pots at roadside eateries, served with crispy garlic, scallions, and a squeeze of calamansi. Some places even serve it 24/7, so you can grab a bowl any time the craving hits.
Serving Chicken Arroz Caldo
Nothing beats the Filipino way—topping arroz caldo with crispy garlic, fresh scallions, and a perfectly boiled egg. But the best part? You can tweak the seasoning however you like. A splash of fish sauce and a dash of black pepper go a long way, and if you’re feeling adventurous, chili oil adds a bold kick. Want to make it a full meal? Pair it with warm pandesal for the ultimate cozy bite. And if you’re all about homemade goodness, check out Vanjo’s chili oil and pandesal recipes.
Chicken Arroz Caldo Recipe
Ingredients
- 1 lb. chicken cut into serving pieces
- 1 ½ cups Jasmine rice (see notes below)1
- 6 to 7 cups chicken broth (see notes below)2
- 3 thumbs ginger sliced into thin strips
- 1 head garlic crushed, chopped
- 1 large yellow onion chopped
- 3 tablespoons safflower kasubha
- ¼ teaspoon saffron optional
- 1 bunch green onions chopped
- 5 boiled eggs
- 3 tablespoons fish sauce
- ¼ teaspoon ground black pepper
- 3 tablespoons cooking oil
Instructions
- Heat the oil in a pot.3 tablespoons cooking oil
- Add the garlic right away. Stir and continue to cook the garlic in medium heat until it gets golden brown. Scoop the garlic out of the pot and then set aside.1 head garlic
- Add ginger, onion, and ground black pepper into the pot. Cook until the onion becomes tender.3 thumbs ginger, ¼ teaspoon ground black pepper, 1 large yellow onion
- Put the chicken slices into the pot. Cook until the chicken turns light brown.1 lb. chicken
- Pour the rice into the pot and then stir. Cook for 2 minutes.1 ½ cups Jasmine rice
- Pour the chicken broth into the pot. Let boil.6 to 7 cups chicken broth
- Cover the pot and set the heat to medium. Continue to cook for 35 minutes while stirring once in awhile.
- Add the safflower (kasubha) and saffron. Stir. Cook for 5 minutes or until a porridge-like texture is achieved; you can add more chicken broth or water if needed.3 tablespoons safflower, ¼ teaspoon saffron
- Stir-in the fish sauce. Continue to cook for 2 minutes more.3 tablespoons fish sauce
- Transfer to as bowl. Add the boiled egg and then top with fried garlic and green onions. Squeeze lemon on top. Enjoy!5 boiled eggs, 1 bunch green onions
Notes
- Jasmine rice is the way to go for arroz caldo—it’s got that perfect bit of stickiness that makes the porridge extra creamy and cozy. Plus, it soaks up all the good stuff, so every bite is packed with flavor.
- You can grab chicken broth at most grocery stores, online shops, or specialty food stores. Whether you go for ready-to-use liquid broth or quick broth cubes, just pick whatever makes your cooking easier. No chicken broth? No problem. You can swap it for vegetable broth or even water, but you’ll want to amp up the flavors with more garlic, onion, ginger, and chicken cubes. If you’ve got chicken bones lying around, simmer them in water for a quick homemade broth—it’s easy and adds tons of depth.
Very well written step by step instructions! And a very well English diction! Will definitely look into your other menus! Thank you!
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