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Arroz Caldo Recipe (Filipino Chicken Rice Porridge)

Arroz Caldo is a deeply comforting Filipino rice porridge cooked by simmering bone-in chicken in a rich, fragrant ginger-infused broth with glutinous rice, onions, and garlic. Finished with crispy golden garlic, scallions, hard-boiled eggs, a pinch of toasted safflower (kasubha), and a squeeze of fresh calamansi, this soul-warming dish is a beloved staple for breakfast, rainy afternoons, and sick days.

What is Arroz Caldo?

Derived from the Spanish phrase for "hot rice," Arroz Caldo is a unique adaptation of Chinese lugaw created through centuries of Spanish and Chinese influence in the Philippines. While basic lugaw can be plain or lightly seasoned, Arroz Caldo is distinguished by its heavy use of ginger, succulent chicken pieces, and vibrant yellow tint from safflower (kasubha). The result is a savory, thick porridge with an invigorating ginger aroma that instantly soothes the body and soul.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Soup
Cuisine: Filipino
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

800g bone-in chicken pieces (thighs and drumsticks work best), cut into serving portions
1 cup glutinous sticky rice (malagkit), washed and drained
1/2 cup long-grain white rice (jasmine or regular), washed and drained
2 thumb-sized pieces ginger, peeled and julienned into thin strips
1 head garlic (about 10-12 cloves), minced (half for cooking, half for toasted garlic topping)
1 medium yellow onion, diced
2 tbsp fish sauce (patis)
6-7 cups chicken stock or water
2 tbsp cooking oil
1/2 tsp ground black pepper
1 pinch safflower (kasubha) or a pinch of turmeric (for golden color)
3 hard-boiled eggs, peeled and halved
1/2 cup green onions (scallions), chopped
5-6 pieces calamansi (or lemon wedges, for serving)

Equipment

  • 1 Heavy-Bottomed Stockpot or Dutch Oven Crucial for distributing heat evenly and preventing the thick rice porridge from burning at the bottom.
  • 1 Chef's Knife & Cutting Board For julienning fresh ginger, chopping scallions, and prepping aromatics.
  • 1 Wooden Spoon or Silicone Spatula: For scraping the bottom of the pot continuously while the rice simmers.
  • 1 Small Skillet For frying minced garlic into crispy golden chips.

Method
 

Step-by-Step Instructions:
  1. In a small skillet, heat 1 tablespoon of oil over medium-low heat. Add half of the minced garlic and sauté until golden brown and crispy. Remove the toasted garlic immediately and drain on paper towels. Set aside for topping.
  2. In a large heavy-bottomed stockpot or Dutch oven, heat the remaining tablespoon of oil over medium heat. Add the julienned ginger and sauté for 2 minutes until fragrant and lightly golden.
  3. Add the remaining minced garlic and diced onions to the pot. Sauté for another 2 minutes until softened and translucent.
  4. Add the chicken pieces to the pot and sauté for 5 to 6 minutes, stirring occasionally, until the outer skin turns lightly browned and sealed.
  5. Pour in the fish sauce (patis) and ground black pepper. Toss the chicken to coat evenly and cook for 2 minutes to let the fish sauce infuse into the meat.
  6. Add the washed glutinous rice (malagkit) and white rice. Stir-fry for 2 minutes so the rice grains absorb the oil and aromatics.
  7. Pour in the chicken stock (or water) and bring to a rolling boil, scraping any savory bits from the bottom of the pot.
  8. Add the pinch of safflower (kasubha) or turmeric. Lower the heat to medium-low, cover partially, and simmer gently for 25 to 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
  9. As the rice grains expand and break down, the porridge will turn thick and creamy. If the broth thickens too much before the rice is fully soft, stir in an extra cup of warm water or stock.
  10. Taste and adjust seasoning with additional fish sauce or salt if needed.
  11. Ladle the hot porridge into bowls, making sure each bowl gets generous pieces of chicken. Top with hard-boiled egg halves, chopped green onions, crispy toasted garlic, and serve hot with fresh calamansi halves on the side!

Notes

🌿 Health & Nutritional Benefits of Arroz Caldo

Arroz Caldo is famous throughout the Philippines as the ultimate therapeutic healing meal, delivering outstanding health and digestive benefits:
  • Soothes Digestion & Nausea (Ginger): The high concentration of gingerol in fresh ginger calms the gastrointestinal tract, relieves nausea, reduces stomach cramping, and stimulates digestive enzymes.
  • Immune-Boosting Clearing Power: Hot ginger broth paired with fresh calamansi (Vitamin C) clears sinus passages, soothes sore throats, and hydrates the body during colds or seasonal illness.
  • Complete Protein & Amino Acids (Chicken & Eggs): Bone-in chicken cooked in broth supplies collagen, gelatin, and complete protein to support tissue repair and cellular recovery.
  • Easy-to-Digest Fuel: The slow-simmered rice grains break down into easily absorbable complex carbohydrates that provide gentle, sustained energy without straining an upset stomach.

Key Ingredients & Cooking Tips

  • Combining Rice Varieties: Mixing 1 cup of glutinous sticky rice (malagkit) with 1/2 cup of standard white rice yields the perfect thick, creamy porridge texture. Using only white rice makes it too thin, while using only sticky rice makes it overly dense.
  • Generous Fresh Ginger: Don't skimp on the ginger! Fresh julienned ginger is the primary flavor driver of authentic Arroz Caldo.
  • Continuous Stirring: As the rice cooks and releases starches, it settles at the bottom of the pot. Stir every few minutes to prevent scorching.
  • Toasted Garlic Finishing Touch: The crunch of freshly toasted garlic chips paired with a squeeze of sour calamansi juice cuts through the rich, thick rice porridge and lifts the entire dish.

📊 Complete Nutritional Profile

Here is the breakdown per serving of Arroz Caldo (with egg and toppings):
  • Calories: 340 kcal
  • Total Fat: 12 g
  • Saturated Fat: 3.2 g
  • Sodium: 620 mg
  • Total Carbohydrates: 38 g
  • Dietary Fiber: 2 g
  • Sugars: 1.5 g
  • Protein: 22 g
  • Potassium: 390 mg
  • Vitamin C: 20% DV

❓ Frequently Asked Questions (FAQs)

What is the difference between Arroz Caldo, Lugaw, and Goto?

  • Lugaw is the general Filipino umbrella term for rice porridge (which can be plain or sweet).
  • Arroz Caldo is a chicken-based lugaw heavily flavored with ginger and colored yellow with safflower.
  • Goto is a beef-based lugaw made with ox tripe (towel) and beef shank.

Can I make Arroz Caldo in an Instant Pot or Pressure Cooker?

Yes! Sauté your aromatics, chicken, and rice directly in the Instant Pot using the Sauté function. Pour in 6 cups of stock, seal the lid, and cook on High Pressure for 15 minutes. Allow a natural pressure release for 10 minutes before stirring and serving!

How long do leftovers last in the fridge?

Arroz Caldo stores well in an airtight container in the refrigerator for 3 to 4 days. Note that the porridge will absorb more liquid and thicken into a dense paste as it cools; simply add a splash of water or chicken broth when reheating on the stovetop.