Filipino
Arroz Caldo
A comforting Filipino chicken and rice porridge scented with ginger, garlic, patis, and kasubha. Serve it hot with calamansi, scallions, fried garlic, and a soft boiled egg for the classic finish.
Ingredients
- Chicken thighs, bone-in or boneless, cut into serving pieces300g
- Glutinous rice1/3 cup
- Jasmine rice2 tbsp
- Neutral oil2 tbsp
- Garlic, thinly sliced5 cloves
- Yellow onion, finely chopped1/2 small
- Fresh ginger, peeled and julienned2 tbsp
- Fish sauce1 1/2 tbsp
- Chicken stock or water4 cups
- Kasubha dried safflower, optional1/2 tsp
- Ground black pepper1/4 tsp
- Salt or additional fish sauceto taste
- Soft-boiled eggs2
- Green onions, sliced2 tbsp
- Calamansi, halved2 pieces
Method
- Rinse the glutinous rice and jasmine rice together until the water runs mostly clear, then drain well.
- Heat the oil in a heavy pot over medium heat and fry the sliced garlic, stirring often, until golden; lift it out with a slotted spoon and set aside for garnish.
- In the same garlic oil, sauté the onion and ginger until the onion softens and the ginger smells fragrant.
- Add the chicken pieces and cook, turning occasionally, until the outside is no longer pink.
- Stir in the fish sauce and cook for 1 minute to season the chicken and deepen the flavor.
- Add the drained rice and stir for 2 minutes, coating the grains in the aromatics and chicken juices.
- Pour in the chicken stock or water, scraping the bottom of the pot, then bring to a boil.
- Lower the heat to a gentle simmer, add the kasubha if using, and cook uncovered for 30 to 35 minutes, stirring often so the rice does not stick.
- Continue simmering until the rice breaks down and the porridge is thick and glossy, adding a little hot water if you prefer it looser.
- Season with black pepper and adjust with salt or more fish sauce to taste.
- Ladle the arroz caldo into bowls and top each serving with a soft-boiled egg, fried garlic, green onions, and calamansi on the side.
Common questions
Can I substitute regular rice for glutinous rice in Arroz Caldo?
Yes, but the texture will be less creamy and less porridge-like. If you only have regular rice, use a little less liquid and simmer longer, adding more stock as needed until it reaches a thick, soft consistency.
How long does Arroz Caldo take to cook from start to finish?
Plan for about 45 to 60 minutes total. Browning the garlic and sautéing the aromatics takes 10 to 15 minutes, and the rice usually needs 30 to 35 minutes of simmering, plus a few minutes for final seasoning.
What are the most common mistakes when making Arroz Caldo?
The biggest mistakes are burning the garlic, not stirring often enough, and adding too little liquid. Burned garlic tastes bitter, and rice can stick quickly. Keep the simmer gentle and add stock if the mixture gets too thick before the rice is tender.
How should I store and reheat leftover Arroz Caldo?
Cool it quickly, then refrigerate in a covered container for up to 3 days. It thickens as it sits, so reheat gently with a splash of water or stock, stirring until loosened and steaming hot.
What are the best toppings and side dishes for serving Arroz Caldo?
Serve it hot with the fried garlic, sliced green onions, and soft-boiled eggs on top. A squeeze of calamansi or lemon is great if you have it. It pairs well with extra fish sauce on the side for seasoning.