Authentic Filipino Arroz Caldo Recipe

Introduction

Arroz Caldo is a comforting Filipino rice porridge filled with fragrant ginger, tender chicken, and savory notes of fish sauce. This hearty dish is perfect for chilly days or when you need a soothing meal that warms you from the inside out.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 head garlic, minced (about 12 cloves)
• 2 shallots, finely diced
• 3-4 tablespoons fresh ginger, diced (about a 3-4 inch piece)
• 1/2 – 1 tablespoon dried turmeric
• 1 whole chicken, cut into pieces (about 2 lbs), skin removed
• 3 tablespoons fish sauce
• 8 cups chicken broth (no-sodium added)
• 1 cup glutinous rice
• 1 cup jasmine rice
• Salt, to taste
• Pepper, to taste
• 6 tablespoons fried garlic
• 1 calamansi or lemon
• 2 green onions, thinly sliced
• 6 eggs, hard boiled

Instructions

1. Step 1: Prepare your ingredients by peeling and dicing the garlic, onion, shallots, and ginger. If using a whole chicken, cut it into pieces and remove the skin, leaving the bones intact.
2. Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the garlic, onion, shallots, ginger, and turmeric. Stir constantly for about 5 minutes until fragrant, taking care not to burn the garlic.
3. Step 3: Add the chicken pieces to the pot and sauté until they start to brown and caramelize, about 5 minutes. This helps release juices to flavor the dish.
4. Step 4: Pour in the fish sauce and cover the pot. Let it cook down for 1 to 2 minutes. Add both types of rice and stir to coat. Then pour in the chicken broth and stir to combine.
5. Step 5: Bring the mixture to a boil, which may take up to 10 minutes for this large batch. Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
6. Step 6: Once the rice reaches your preferred texture, season the dish with additional fish sauce, salt, pepper, and a squeeze of lemon juice to taste.
7. Step 7: To serve, top each bowl with a hard boiled egg, fried garlic, and sliced green onions. Add a slice of lemon or calamansi for an authentic Filipino flavor. These toppings are optional but highly recommended.

Tips & Variations

• If you can’t find glutinous rice, substitute it with additional jasmine rice for a less sticky texture.
• For a richer flavor, use homemade chicken broth.
• Add a pinch of black pepper flakes or chili for a subtle spicy kick.
• To save time, use pre-minced garlic and chopped shallots.
• Leftover Arroz Caldo can be transformed into a flavorful fried rice by sautéing it with a bit of oil and your choice of vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the porridge. Avoid overheating to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of a whole chicken?

Yes, chicken breast can be used for convenience, but using a whole chicken with bones adds more depth to the broth and flavor.

What can I use if I don’t have calamansi?

You can substitute calamansi with lemon or lime juice, which provides a similar citrus brightness to finish the dish.

Authentic Filipino Arroz Caldo Recipe

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Authentic Arroz Caldo is a comforting Filipino rice porridge made with fragrant ginger, garlic, and turmeric, simmered with chicken and a mix of glutinous and jasmine rice. This hearty and flavorful dish is garnished with hard boiled eggs, fried garlic, green onions, and a squeeze of calamansi or lemon for a true taste of the Philippines.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 head garlic, minced (about 12 cloves)
• 2 shallots, finely diced
• 3–4 tablespoons fresh ginger, diced (about a 3–4 inch piece)
• 1/2 – 1 tablespoon dried turmeric

Protein

• 1 whole chicken, cut into pieces (about 2 lbs), skin removed
• 6 eggs, hard boiled

Grains and Broth

• 1 cup glutinous rice
• 1 cup jasmine rice
• 8 cups chicken broth (no-sodium added)

Seasonings and Garnishes

• 3 tablespoons fish sauce
• Salt, to taste
• Pepper, to taste
• 6 tablespoons fried garlic
• 1 calamansi or lemon
• 2 green onions, thinly sliced

Instructions

1. Prepare Aromatics: Peel and finely dice or mince the garlic, onions, shallots, and ginger. If using a whole chicken, cut it into parts and remove the skin, leaving the bones intact.
2. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Once hot, add garlic, onion, shallots, ginger, and turmeric. Stir constantly to prevent burning and sauté for about 5 minutes until fragrant.
3. Brown Chicken: Add chicken pieces to the pot and sauté for about 5 minutes until they begin to brown and caramelize, releasing flavorful juices.
4. Add Fish Sauce and Rice: Pour in the fish sauce and cover the pot, cooking down for 1-2 minutes. Stir in the glutinous and jasmine rice, coating them well with the aromatics and chicken mixture.
5. Simmer with Broth: Pour in the chicken broth and stir to combine. Bring the mixture to a boil, which may take up to 10 minutes for this large batch, then reduce heat to medium-low. Let it simmer uncovered for 10-15 minutes, stirring occasionally to prevent rice from sticking to the bottom.
6. Season to Taste: Once the rice achieves a soft, porridge-like consistency, season the dish with additional fish sauce, salt, pepper, and a squeeze of calamansi or lemon juice according to your preference.
7. Assemble Bowls: Ladle the arroz caldo into serving bowls.
8. Garnish and Serve: Top each bowl with a halved hard boiled egg, a sprinkle of fried garlic, and sliced green onions. Serve with additional calamansi or lemon wedges on the side for authentic flavor enhancement.

Notes

• You can substitute glutinous rice with regular short-grain rice, but the texture will be less sticky and creamy.
• If calamansi is unavailable, fresh lemon juice makes a great alternative.
• Adjust the turmeric amount based on your preferred color and flavor intensity.
• Leftover arroz caldo tastes great the next day and can be reheated with a splash of water or broth to loosen the texture.
• For richer flavor, you can use homemade chicken broth instead of store-bought.
• Fried garlic can be homemade by thinly slicing garlic and frying until golden brown in oil, then draining on paper towels.

Keywords: arroz caldo, Filipino rice porridge, chicken arroz caldo, Filipino comfort food, ginger rice porridge, Filipino chicken soup