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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.
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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 Best, 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 servings
Calories 408kcal

Equipment

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 yellow onion, finely chopped)
  • 25 grams ginger (julienned)
  • 210 grams long-grain glutinous rice (about 1 cup)
  • 6 cups chicken stock (low sodium)
  • 1 tablespoon fish sauce
  • ½ teaspoon salt (to taste)
  • ¼ teaspoon ground white pepper

For garnish

  • 2 scallions (chopped)
  • 6 Calamansi
  • 3 boiled eggs (sliced in half)
Grams + US Cups - US Standard

Instructions

  • Remove the skin from the 250 grams boneless skin-on chicken thighs and then mince up the skin.
    250 grams boneless skin-on chicken thighs
    Chopping chicken skin to make chicharron for Arroz Caldo
  • Add the chicken skin and 1 tablespoon vegetable 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.
    1 tablespoon vegetable oil
    Crisping chicken skins in a Dutch oven.
  • Add the minced 25 grams 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.
    25 grams garlic
    Making crispy fried garlic for Arroz Caldo.
  • Increase the burner to medium heat. Add the 175 grams onion and 25 grams ginger to the pot and fry until the onions have started to become tender (but not browned).
    175 grams onion, 25 grams ginger
    Sautéing onions and ginger for Arroz Caldo Recipe
  • Add the uncooked 210 grams long-grain glutinous rice to the pot and fry for about 30 seconds, to coat every grain with oil.
    210 grams long-grain glutinous rice
    Rice added to pot and sautéed with onions and ginger.
  • Add the 6 cups chicken stock , f1 tablespoon fish sauce, ½ teaspoon salt, and ¼ teaspoon ground white pepper along with the chicken thighs.
    6 cups chicken stock, 1 tablespoon fish sauce, ½ teaspoon salt, ¼ teaspoon ground white pepper
    Adding chicken stock to Arroz Caldo.
  • 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.
  • 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.
  • 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.
  • 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 reaches your desired consistency, the porridge is done. I usually let it 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.
  • When the porridge has thickened to your liking, taste it and season with salt if needed.
    Sprinkling salt into Arroz Caldo to adjust to taste.
  • Return the shredded meat to the pot and stir it in to reheat.
    Stirring shredded chicken into Arroz Caldo.
  • Serve the Arroz Caldo garnished with 2 scallions, 3 boiled eggs, fried garlic, chicken cracklins, 6 Calamansi wedges or halves, and an additional teaspoon of fish sauce.
    2 scallions, 6 Calamansi, 3 boiled eggs
    Condiments for Arroz Caldo including soft boiled egg, scallions, crisp garlic, chicken chicharron, and Calamansi.

Video

Nutrition

Calories: 408kcal | Carbohydrates: 49g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 141mg | Sodium: 842mg | Potassium: 574mg | Fiber: 3g | Sugar: 7g | Vitamin A: 244IU | Vitamin C: 24mg | Calcium: 74mg | Iron: 2mg