Arroz Caldo
Arroz Caldo is a comforting Filipino rice porridge made with tender chicken, glutinous rice, fresh ginger, and garlic simmered in a flavorful broth until thick and creamy. Garnished with boiled eggs, crispy fried garlic, spring onions, and a squeeze of calamansi, this hearty dish is known for its warm, soothing flavors. Perfect for breakfast, rainy days, or when you're feeling under the weather, Arroz Caldo is best served hot with your favorite condiments.
Ingredients
1kg chicken, cut into serving pieces
1 cup glutinous rice (malagkit), rinsed
8 cups chicken broth or water
1 medium onion, chopped
6 cloves garlic, minced
2-inch ginger, peeled and julienned
2 tbsp fish sauce
2 tbsp cooking oil
1 tsp ground black pepper
2 hard-boiled eggs, halved
2 tbsp fried garlic
2 spring onions, chopped
Calamansi, for serving
Directions
- Heat the cooking oil in a large pot over medium heat. Sauté the garlic, onion, and ginger until fragrant and the onions become translucent.
- Add the chicken pieces and cook until lightly browned. Stir in the fish sauce and cook for 2–3 minutes.
- Add the glutinous rice and stir for another 2 minutes to lightly toast the rice.
- Pour in the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 35–40 minutes, stirring occasionally until the rice breaks down and the porridge becomes thick and creamy.
- Season with ground black pepper and adjust the seasoning to taste.
- Ladle the Arroz Caldo into serving bowls. Top with hard-boiled eggs, fried garlic, and chopped spring onions. Serve hot with calamansi on the side and enjoy!
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