This Special Arroz Caldo is the ultimate Pinoy comfort food made with rice, chicken, and flavors from aromatics like fresh ginger, onion, and garlic. Then topped with toasted garlic, spring onions, and hard-boiled egg for an unforgettable one-pot meal experience. Serve this as breakfast, midday snack, or a light meal. Every bowl of this hearty, and delicious Filipino-style congee screams nothing but home!
We all have that certain food that always reminds us of childhood and home. This Arroz Caldo is one of those.
I remember how my Mama would make a pot of Arroz Caldo whenever I got sick and on rainy days. But in the Philippines, rainy or hot, this comfort food is easily available on roadside food stalls or karinderya.
What is Arroz Caldo?
Arroz Caldo is a Spanish term for rice and broth. Although it has a Spanish name, this Filipino chicken and rice porridge actually originates from Chinese congee which was introduced by Chinese-Filipino migrants.
This Filipino-style congee is a savory porridge made with glutinous rice and chicken meat cooked in a ginger-infused chicken broth. As for the toppings, you can be as simple as topping it with chopped spring onions, or go the extra mile by adding toasted garlic, hard-boiled eggs, and lemon or calamansi (Philippine lime).
What is the Difference Between Arroz Caldo and Lugaw?
Like any other culture, the Philippines also boasts variations of lugaw (rice porridge). Lugaw is rice cooked in water until it turns soupy, thick, with a paste-like consistency. It is often flavored with either salt or patis (fish sauce), and used as the base for goto and arroz caldo.
Arroz Caldo on the other hand is a variation of lugaw that uses meat along with aromatics, and toppings. To enhance its color, it’s usually added with safflower (kasubha – a local variety of the pricey saffron), which gives this dish its distinct beautiful yellow color.
What Type of Rice Should I Use?
This special arroz caldo uses glutinous rice for that thicker, and silkier texture. If you don’t have it available though, you may swap it with Jasmine rice or any other starchier kind of rice.
Brown rice is a good option for a healthier version. Just make sure to add more liquid than the recipe calls for since brown rice cooks longer.
Can I Make Arroz Caldo Without Chicken?
Although I always love this one-pot special arroz caldo with chicken cuts, you may prepare this without it. But I highly recommend adding chicken cubes or bouillon powder instead for that well-defined chicken flavor. You’ll appreciate the way it imparts flavor to the rice.
For a vegan version, use tofu and swap chicken cubes with vegetable cubes or bouillon.
Serving Suggestions
Serve this one pot chicken and rice meal fresh off the stovetop and top it with bits of toasted garlic, chopped spring onions, and, my favorite topping, hard-boiled eggs. For a pop of citrusy flavor, add some lemon or calamansi slices on top.
Ready to get cooking? Watch our video below before you hit the grocery store for the ingredients. Enjoy!
Special Arroz Caldo
We all have that certain food that always reminds us of childhood and home. This Arroz Caldo is one of those.
Prep Time1 hr
Cook Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Snack, Soup
Cuisine: Asian, Chinese
Servings: 6
- 500 grams Chicken legs
- 2 bulbs Garlic
- 1 piece Large Onion
- 1 piece Medium Ginger
- 1 tbsp Crushed pepper
- Lemon or Calamansi
- 1 piece Chicken cube
- Spring Onion
- 1 cup Glutinous rice
- 1/2 cup Jasmine rice
- Boiled eggs
- 2 tbsp Fish sauce
- 1 tsp Saffron
TOAST GARLIC FOR TOPPINGS:
2 bulbs garlic crushed & minced
Heat oil in a pan. Saute garlic over medium heat. Fry the garlic until it turns golden brown. Turn off the heat and drain excess oil using a strainer.
Separate and transfer to a container with cover
COOKING ARROZ CALDO:
Using the same pot, add oil and saute the remaining garlic, add the minced onion. Add the chopped ginger.
Add the chicken legs and give it a good mix. Add crushed pepper and fish sauce. Cover and let it simmer for 15 – 20 minutes.
We now combine the 1 cup glutinous rice and ½ cup jasmine rice. Wash and drain.
Now let’s add the glutinous rice and jasmine rice. Cover & simmer for 5 minutes. Add water if necessary.
Add chicken cube. Cover and let boil until the rice is cooked (approx. 45 mins – 1 hr)
Add a tsp of Saffron & stir.
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Cooking Tips
- Toasted garlic on top of warm arroz caldo is undeniably drool-worthy. The silky soft texture of the dish complements well with the toasty texture of the garlic. So don’t ever think of skipping that part.
- Allow the porridge to cool completely before storing any leftovers in an airtight container. It should stay edible in the fridge for up to 3 days. Make sure to store the toppings separately, and just add it when you are ready to serve.
- To reheat, transfer the dish to a pot and heat over the stovetop until completely warmed through. You might have to add a bit of water for consistency.
- You can actually use any chicken cut-up for this dish, though I highly recommend using any bone-in parts for extra flavor. For a fun twist on this comforting dish, try using chicken feet instead.
- No safflower? Don’t worry. You may completely leave it out, or swap it with a pinch of turmeric for that nice yellow color.
