Filipino Chicken Rice Porridge (Arroz Caldo)
Arroz Caldo Say it: ah-ROHS KAHL-doh
Arroz caldo is the Philippines’ comforting chicken rice porridge, sold in eateries and cooked at home for breakfast, merienda, or a rainy-day meal. Rice simmers with chicken, ginger, garlic, and fish sauce until creamy and savory, then gets topped with hard-boiled egg, crisp fried garlic, scallions, and a squeeze of calamansi. The ginger keeps it warming rather than heavy, and the porridge is thick enough to spoon but loose enough to sip.
Filipino Chicken Rice Porridge (Arroz Caldo)
Arroz Caldo
Pronounced ah-ROHS KAHL-doh
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Level
- Easy
Also nut-free.
Allergens: contains fish, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Porridge
To finish
Method
Heat the oil in a large heavy pot over medium heat. Add the garlic and fry, stirring, until golden and crisp, 2–3 minutes; lift out half with a slotted spoon and set aside for garnish.
Add the onion and ginger to the pot and sauté until softened and fragrant, 3–4 minutes. Add the chicken and cook, turning, until the outside is no longer pink, about 5 minutes.
Pour in the fish sauce and cook for 1 minute, scraping the pot. Add the rice, black pepper, and kasubha or saffron, if using, and stir until the rice is coated and glossy, about 1 minute.
Add the water and bring to a boil over high heat, skimming the foam that rises. Lower the heat to medium-low and simmer, partly covered, for 30–35 minutes, stirring often, until the rice has broken down into a creamy porridge and the chicken is tender and cooked through (165°F/74°C).
Meanwhile, put the eggs in a small saucepan of water, bring to a boil, and cook for 10 minutes. Drain, cool in cold water, peel, and halve.
Transfer the chicken to a plate; when cool enough to handle, remove the bones and shred or chop the meat. Return it to the pot and stir well. If the porridge is too thick, stir in hot water a little at a time until it flows off a spoon but still holds body.
Taste and adjust with more fish sauce if needed. Ladle into bowls and top with the halved eggs, reserved fried garlic, and scallions. Serve with calamansi or lime for squeezing.
Regional variants
Some cooks add a little kasubha (safflower) for a golden tint, or use leftover roast chicken. In Manila, it is often served with hard-boiled egg and extra patis and calamansi on the side.
Cook's notes
- Stir the porridge more often near the end, when the rice is starchy and prone to catching on the bottom.
- If you make it ahead, it will thicken considerably; loosen it with hot water or stock while reheating.
- Bone-in chicken gives the best flavor, but remove the bones before serving so the porridge is easy to eat.
Serve with
Calamansi wedges, extra fish sauce, and a sprinkle of toasted garlic.
Make ahead and storage
Cool, refrigerate up to 3 days, and reheat with a splash of water or stock, stirring; add garnishes fresh.
