Print
This mouthwatering bowl of Arroz Caldo (Filipino Chicken and Rice Porridge) is garnished with chicken cracklins, crispy garlic, a soft boiled egg, scallions, and Calamansi.

Arroz Caldo (Filipino Chicken Porridge)

Arroz Caldo is a delicious Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Redolent of ginger, and served with a sunny array of condiments such as Calamansi, boiled eggs, and crisp garlic, this classic comfort food is the perfect way to brighten up a dreary day, while warming you up from the inside out.
Course Brunch, Soups & Stews
Cuisine Filipino
Keyword amatrice, comfort food, comforting, congee, porridge, warming, winter
Level Beginner
Main Ingredient Poultry, Rice
Diet Dairy-Free, Gluten-Free, Low Sugar
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 bowls
Calories 406 kcal

Ingredients

For Arroz Caldo

  • 250 grams boneless skin-on chicken thighs (2-3 thighs)
  • 1 tablespoon vegetable oil
  • 25 grams garlic (4 large cloves garlic, minced)
  • 175 grams onion (1 small onion, finely chopped)
  • 25 grams ginger (julienned)
  • 210 grams long-grain glutinous rice (about 1 cup)
  • 6 cups rich chicken stock
  • 1 tablespoon fish sauce
  • 1/2 teaspoon salt (to taste
  • 1/4 teaspoon ground white pepper

For garnish

  • 2 scallions (chopped)
  • 6 Calamansi
  • 3 boiled eggs (sliced in half)
Metric - US Imperial

Instructions

  1. Remove the skin from the chicken and then mince up the skin.
    Chopping chicken skin to make chicharron for Arroz Caldo
  2. Add the chicken skin and oil to a heavy bottomed pot (such as a dutch oven), and fry over medium-low heat until the skin is golden brown and crisp. Transfer to a paper towel-lined plate to drain and set aside.
    Crisping chicken skins in a Dutch oven.
  3. Add the minced garlic and fry until the garlic is light brown, and not sizzling any more. Transfer to a paper towel-lined plate to drain and set aside.
    Making crispy fried garlic for Arroz Caldo.
  4. Add the onions and ginger to the pot and fry until the onions have started to become tender (but not browned).
    Sautéing onions and ginger for Arroz Caldo Recipe
  5. Add the rice to the pot and fry for about 30 seconds, to coat every grain with oil.
    Rice added to pot and sautéed with onions and ginger.
  6. Add the chicken stock, fish sauce, salt, and white pepper along with the chicken thighs.
    Adding chicken stock to Arroz Caldo.
  7. Bring the mixture to a boil and skim off any scum or fat that floats to the top.
    Skimming fat and scum off pot of Arroz Caldo.
  8. Turn down the heat to maintain a gentle simmer and cook the chicken until it's fall-apart tender (about 30 minutes). Be sure to stir this a few times to keep the rice from burning to the bottom of the pot.
    Stirring Arroz Caldo with a spatula.
  9. When the chicken is tender, remove it from the pot, and shred the meat using two forks. Keep the shredded chicken covered until the porridge is done.
    Shredding chicken with two forks.
  10. The Arroz Caldo should be starting to get thick at this point, so be sure to stir it more frequently to keep it from burning. When it is your desired consistency, the porridge is done. I usually let cook for another 20-30 minutes. This is a good time to prepare all your condiments.
    Stirring Arroz Caldo to prevent the rice from burning to the bottom of the pot.
  11. When the porridge has thickened to your liking, taste it, and add more salt if needed.
    Sprinkling salt into Arroz Caldo to adjust to taste.
  12. Return the chicken to the pot and stir it in to reheat.
    Stirring shredded chicken into Arroz Caldo.
  13. Serve the Arroz Caldo garnished with scallions, boiled egg, fried garlic, chicken cracklins, Calamansi, and additional fish sauce.
    Condiments for Arroz Caldo including soft boiled egg, scallions, crisp garlic, chicken chicharron, and Calamansi.

Recipe Video

Nutrition Facts
Arroz Caldo (Filipino Chicken Porridge)
Amount Per Serving
Calories 406 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g25%
Cholesterol 141mg47%
Sodium 841mg35%
Potassium 567mg16%
Carbohydrates 48g16%
Fiber 3g12%
Sugar 6g7%
Protein 19g38%
Vitamin A 235IU5%
Vitamin C 24.1mg29%
Calcium 71mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.