Hello friends! I hope you’re all doing well on this cold and rainy day. Nothing warms the soul like a hot bowl of comfort food on a cold day. The kids are also having some sniffles and I wanted to cook something soothing for them. That’s why today, I’m I’m sharing with you the ultimate Filipino chicken rice porridge -Chicken Arroz Caldo.
Arroz caldo is a traditional soup that’s been made in Philippine households for generations. It started as a Spanish rice soup that our ancestors adapted with local ingredients like ginger and chicken. Now it’s one of the tastiest ways to warm up. The name means “hot rice” which is exactly what you’ll be craving after a spoonful!
To make it, you’ll need bone-in chicken thighs or breasts. I like using thigh meat since it stays juicier when cooked. Rinse short-grain rice well and then marinate it in a tablespoon of cooking oil and a tsp of salt. Meanwhile, sauté garlic, onion, and ginger for that aromatic base of flavors. Add chicken and cook on high heat until brown.
Pour in the marinated rice, add water (ratio is x 10 of the rice amount for thin porridge and x 6 water for thick porridge), and let it simmer so all the ingredients can get to know each other. Season with fish sauce for depth and black pepper for a little kick. Hard-boiled eggs are a traditional topping but you can leave them out if you prefer. Garnish with chopped green onions and a squeeze of calamansi. Serve with extra patis to taste!
How To Cook Chicken Arroz Caldo
Chicken Arroz Caldo
Ingredients
Shopping List:
- Bone-in chicken thighs (400 gms)
- Long-grain white rice (1 cup)
- Ginger (1 inch knob) (crushed or grated)
- Water (10 cups)
- Spring onions (chopped)
- Chicken cube (optional)
Pantry Staples:
- Garlic (3 cloves)
- Onions (1/2)
- Fish sauce (1 tbsp)
- Cooking oil (1 tbsp)
Tools Needed:
- Soup pot
- Chef's knife
- Wooden spoon
Instructions
- Marinate washed rice with 1 tbsp cooking oil and 1 tsp of salt.
- Pat chicken dry and season all over with salt and pepper.
- In soup pot, heat oil and add diced onion, minced garlic, and crushed ginger. Sauté till fragrant.
- Add chicken and fish sauce. Saute until browned.
- Add rice and water to pot. Add chicken cube. Bring to a rolling boil then reduce heat and simmer an hour to 2 hours, until rice is creamy. If using a pressure cooker, cook for about 25 minutes.
- Remove chicken from broth and cool slightly before shredding meat back into broth.
- Ladle into bowls and serve warm, squeezing in fresh calamansi juice and patis (fish sauce) to taste.
- Garnish with spring onions.
Notes
Tips: Make a big pot for leftovers or freezable portions. Sub fish for chicken. Top with runny egg yolks. For vegans, use veggie broth and omit chicken.
Spooning into this savory, comforting porridge is like a cozy hug from the kitchen. The ginger and pepper provides just the right amount of warmth without overpowering the other flavors. A bowl of arroz caldo will have you feeling nourished from the inside out. If you’re feeling under the weather or cooking for someone sick, it’s best not to add too much salt or patis. Let me know if you give it a try!
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