Chicken Arroz Caldo (Chicken Rice Porridge) Recipe

Name: Chicken Arroz Caldo (Chicken Rice Porridge)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, crushed; 1 (2 inch) piece fresh ginger, peeled and thinly sliced; 2.25 pounds chicken wings, split and tips discarded; 1 tablespoon fish sauce; 5.25 cups chicken broth; 1 cup glutinous sweet rice; salt and pepper to taste; 1 green onion, chopped; 1 lemon, sliced; 1 teaspoon fish sauce for sprinkling, if desired

Cook Time: 20 minutes

This arroz caldo recipe will warm you up from the inside out.

What Is Arroz Caldo?

Arroz caldo is a lugaw (glutinous rice dish) made with chicken and rice. Its flavored with garlic, onions, ginger, fish sauce, and other seasonings. Though arroz caldo is a Spanish name, the dishs origins are Filipino it is an adaptation of a congee that was created by Chinese-Filipino immigrants.

How to Make Arroz Caldo

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, crushed garlic, and thinly sliced ginger. Cook and stir until fragrant, about 5 minutes.

Step 2: Add the chicken wings to the pot. Stir for about 1 minute to cook the chicken slightly. Stir in the fish sauce, cover the pot, and cook for an additional 2 minutes to infuse the flavors.

Step 3: Pour in the chicken broth and stir in the sweet rice. Bring the mixture to a boil.

Step 4: Once boiling, cover the pot and cook for about 10 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

Step 5: Season with salt and pepper to taste. Stir the mixture and make sure the rice is fully cooked and the chicken is tender.

How to Serve Arroz Caldo

Portion the arroz caldo into individual bowls. Garnish with chopped green onions, lemon slices, and a dash of extra fish sauce if desired. For added richness, you can also serve with a hard-boiled egg as a traditional garnish.

How to Store Arroz Caldo

If you have leftovers, store them in an airtight in the refrigerator for up to three days. Its best to keep the garnishes separate. When reheating, warm thoroughly on the stove or in the microwave, and add the garnishes just before serving.

Community Tips and Praise

Amazing, raves one Allrecipes community member. Great recipe as-is, and you can always add more aromatics. I did. Extra ginger and garlic for me!

Like my mom made for us...yum, says Peach. Garnished with fried chicken skin, toasted garlic, safflower, and green onion. Always use fresh garlic and ginger it makes all the difference and smells and tastes amazing.

This is the BEST arroz caldo recipe, according to Lindsay Ceballos. It has become a staple in our house. I do use regular white rice (with a little extra boil time) and whatever chicken I have on hand and it always comes out perfectly.

Ingredients:

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 pounds chicken wings, split and tips discarded
1 tablespoon fish sauce (Optional)
5 cups chicken broth
1 cup glutinous sweet rice
Salt and pepper to taste
1 green onion, chopped
1 lemon, sliced (Optional)
1 teaspoon fish sauce for sprinkling, if desired (Optional)

Directions:

Step 1: Gather all the ingredients.

Step 2: Heat oil in a large pot over medium heat. Add the diced onion, crushed garlic, and sliced ginger to the pot. Cook and stir for about 5 minutes until fragrant.

Step 3: Add the chicken wings to the pot and cook, stirring, for 1 minute. Stir in the fish sauce, cover the pot, and cook for another 2 minutes.

Step 4: Pour in the chicken broth and stir in the sweet rice. Bring the mixture to a boil, then reduce the heat. Cover the pot and cook for 10 minutes, stirring occasionally to prevent the rice from sticking to the bottom.

Step 5: Season the dish with salt and pepper. Stir to combine and ensure the chicken is fully cooked and the rice is tender.

Step 6: Serve the arroz caldo in bowls, garnished with chopped green onions. If desired, serve with lemon wedges and additional fish sauce for extra flavor.

Nutrition Facts (per serving):

Calories: 294
Total Fat: 15g (19% Daily Value)
Saturated Fat: 3g (16% Daily Value)
Cholesterol: 42mg (14% Daily Value)
Sodium: 1586mg (69% Daily Value)
Total Carbohydrate: 25g (9% Daily Value)
Dietary Fiber: 3g (10% Daily Value)
Total Sugars: 4g
Protein: 16g (31% Daily Value)
Vitamin C: 21mg (23% Daily Value)
Calcium: 38mg (3% Daily Value)
Iron: 1mg (6% Daily Value)
Potassium: 209mg (4% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs. Always consult your doctor or dietitian before making any changes to your diet.

Chicken Arroz Caldo (Chicken Rice Porridge) Recipe

Chicken Arroz Caldo is a hearty Filipino dish, often enjoyed as a comforting meal for breakfast or when someone is feeling under the weather. It's a type of rice porridge made with chicken, rice, garlic, ginger, and fish sauce, creating a soothing bowl of warmth that brings people together.

History of Arroz Caldo

The name "arroz caldo" is derived from Spanish, where "arroz" means rice and "caldo" means broth. While the dish has Spanish roots, it is primarily a Filipino creation. Arroz caldo has its origins in Chinese congee, introduced to the Philippines by Chinese immigrants. Over time, it was adapted to local tastes, incorporating Filipino ingredients such as ginger, fish sauce, and glutinous rice. Traditionally, it has been a go-to comfort food, often served to sick children or those in need of a warm, restorative meal.

Regional Variations

In the Philippines, arroz caldo is a popular dish in both urban and rural areas, but its preparation can vary depending on the region. In some places, it is made with chicken wings, while others might use chicken thighs or even beef. Additionally, some variations include hard-boiled eggs or fried garlic as a garnish. The dish is often served with a squeeze of calamansi, a Filipino lime, which adds a tangy kick to balance the rich, savory broth.

Difference from Similar Dishes

While arroz caldo bears resemblance to other rice porridge dishes, it stands out due to its distinct flavor profile. Unlike Chinese congee, which is usually plain and unseasoned, arroz caldo is infused with garlic, ginger, and fish sauce, giving it a deeper, more complex taste. Its also thicker than typical congee, thanks to the use of glutinous rice, which helps create a creamy consistency. Compared to other Filipino rice dishes like lugaw (plain rice porridge), arroz caldo is richer, making it more filling and satisfying.

Where Arroz Caldo is Typically Served

Arroz caldo is a comfort food staple in Filipino households, commonly served during breakfast or as a snack. It is also a popular dish during the rainy season, where people seek warmth and comfort in a bowl. Outside the home, it is often found in Filipino restaurants, particularly those specializing in traditional or regional dishes. It is a dish commonly enjoyed during family gatherings or when one is feeling unwell, as the warm broth is soothing and nourishing.

Interesting Facts About Arroz Caldo

In Filipino culture, arroz caldo is often associated with wellness and recovery. It is a traditional remedy for the sick, particularly for those suffering from fever or a cold.
Though its origins are in the Philippines, arroz caldo shares similarities with other Asian rice porridges like Chinese congee and Japanese okayu, but with unique Filipino ingredients.
In some regions of the Philippines, it is served with additional toppings such as fried garlic, toasted rice, or even a sprinkle of crispy chicken skin, adding texture and flavor to the dish.
Arroz caldo is versatile and can be made with a variety of proteins, including chicken, pork, or beef, depending on what is available or preferred.

Whether enjoyed as a warm meal in the morning or a comforting dinner at the end of a long day, Chicken Arroz Caldo is a dish that embodies Filipino warmth, flavor, and tradition. With its nourishing broth, tender chicken, and soft rice, its easy to see why this dish has become a beloved Filipino classic.

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FAQ about Chicken Arroz Caldo (Chicken Rice Porridge) Recipe

Store leftover arroz caldo in an airtight container in the refrigerator for up to 3 days. It's best to keep the garnishes (like green onions and lemon slices) separate to preserve their freshness. Reheat thoroughly on the stove or in the microwave before serving.

Yes, you can prepare arroz caldo ahead of time. It stores well in the fridge for up to 3 days. When ready to serve, simply reheat and add the garnishes. You can also freeze the soup for up to 3 months, but keep in mind that the rice may become softer after freezing.

Yes, you can use other cuts of chicken like skinless boneless chicken breasts or thighs. Some people prefer to use thighs for extra flavor, while others use chicken breasts for a leaner option. Just be sure to adjust the cooking time if using larger cuts of chicken.

If you're not a fan of ginger, you can either reduce the amount or remove it altogether. Some people prefer to use ginger powder instead of fresh ginger. Start with a small amount and taste as you go to find the right balance.

Fish sauce is a key ingredient in arroz caldo, adding depth and umami to the flavor. However, if you prefer not to use it, you can substitute with soy sauce or tamari for a different flavor profile. Keep in mind that fish sauce does contribute some saltiness, so adjust the seasoning accordingly.

Yes, you can adapt this recipe for a slow cooker or pressure cooker. For the slow cooker, cook on low for 4-6 hours or high for 2-3 hours, adding the rice in the last 30 minutes. For a pressure cooker, cook on high for about 10 minutes, then let the pressure release naturally.

If you don't have glutinous rice (also known as sweet rice), you can substitute with regular white rice or jasmine rice. The texture may differ slightly, but the dish will still be delicious.

Yes, leftover chicken works great in arroz caldo! You can shred rotisserie chicken or any other leftover cooked chicken. Just add it during the last 10-15 minutes of cooking to heat it through.

To reduce the saltiness, you can use low-sodium chicken broth or dilute the broth with water. Additionally, be mindful of the amount of fish sauce and salt you add. Taste the soup as you go to achieve the desired salt level.

Common garnishes for arroz caldo include green onions, lemon slices, fried garlic, and a soft-boiled egg. You can also add fried chicken skin for extra crunch or cilantro for freshness.

Comments

mareadona

10/06/2025 01:52:54 PM

Very simple ingredients, BUT for those watching their sodium intake I found that you can use water instead of chicken broth because the fish sauce already adds salt plus I added a touch of Kosher salt. The bone-in chicken wings plus all the other ingredients adds lots of flavor. But if you're like me and hate rubbery, gummy chicken skins, I used skinless boneless chicken breast because the chicken broth adds lots of flavor. Thanks for posting this recipe.

Ed

01/11/2018 01:12:55 PM

I love this recipe! I haven't had this dish since I was kid & my mother made this whenever I was sick. It brought a lot of memories. Instead of wings I used skinless chicken thighs, sliced, & bones removed but not thrown away. I wanted flavor from the bones so I cooked them with the dish & after cooking threw them away. I used sushi rice because that was what was available at my grocery and it worked great. I followed what others noted about using low sodium chicken broth. For the ginger I cheated and used a pureed product my grocery had (Gourmet Garden Stir-in Paste Ginger). Its so much easier than peeling, slicing/grating, & squeezing ginger. I used 2 tablespoons.

Pattycake16

02/26/2020 05:08:39 AM

I’m Filipino and this tastes just like my Lola’s arroz caldo! I use 1lb browned skinless boneless chicken thighs and low sodium chicken broth. I don’t like small ginger pieces in my soup, and so I chopped the 2 inches of ginger into 6 larger pieces and fished them out before serving. I’ve even made this dish with left over rotisserie chicken meat and it’s still perfect.

RoseMead9101

11/08/2023 02:58:28 PM

I am the whitest white lady from the deep south, I have NO experience with Filipino food. A coworker posted a photo of her Arroz Caldo and it looked so good I went searching and found this recipe. My family LOVES it and we have made it several times! I always include a soft-boiled egg with mine

ClassyKiwi5560

08/20/2024 10:42:44 PM

I added extra ginger, garlic and used boneless thighs. I also added chicken bullion and bone broth. We love it! It’s food for the soul!

ReezeTheVampire

07/15/2023 06:54:11 PM

I made two small adjustments to the recipe. 1) I used thighs because bone-in chicken grosses me out. 2) I used half the broth and split it with water because I'm sensitive to salt. This was really, really good. Shockingly good. A perfect comfort food, really. If you make this, definitely include the lemon which makes this rich, filling meal taste light. This is a great example of why I like to search for new and different meals. A simple recipe where the result greatly outweighs the process.

Nicole Likes to Cook

01/04/2014 09:29:27 PM

This was wonderful! I used brown rice and chicken breasts because that's what I had on hand. Also I added some celery when it was close to being done cooking. We garnished it with cilantro, avocado, and green onions which complemented the dish nicely. This was such a great meal for a cold snowy day. Thanks for this wonderful recipe!

HockeyMom

01/23/2014 04:25:57 PM

This is just as delicious as my moms! I only made a few small changes which I remember from my mom's soup. I used chicken thighs instead of wings and seared the skin to make it crispy before I added it to the pot. I also added small diced carrots to the soup. Thank you for sharing your recipe.

BrightWheat2132

01/05/2025 02:30:36 AM

Easy recipe. Made mine with knorr bullion, a little sesame oil and butter at the end. I also added the whites of my green onion. Bonus, make this with chicken legs. Take our the legs about 5 mins from being finished. Season the porridge as needed. Sautee/brown the drumsticks in a frying pan to get the skin crispy. We like to keep the porridge and meat separate because my husband has diabetes.

akei05

01/11/2018 02:25:36 PM

I make my own version, it's awesome if you serve it with lemon juice or Calamansi juice (Philippine lemon, available in freezer packs at the oriental supermarkets) and topped it with chopped spring onions and boiled egg. i also use chicken breast (cut in bite size) for this and my husband would devour it like there's no tomorrow. as for the saltiness, you don't have to follow the ingredients, but make sure you do have either chicken broth or bouillon. FISH SAUCE IS OPTIONAL. keep tasting the soup if the saltiness is just right. also, if you hate munching on ginger root (like me lol) use ginger powder. again, use it gradually then taste it if you want it to be a bit spicy. I guarantee you, you'll have a second bowl after this.

Raivyn

01/21/2017 06:05:10 AM

I use a quartered chicken and make it in a crockpot. Delicious and tasted like my mom's. I was out of fish sauce, so I added hondashi which gave it the perfect fish flavor.

GoldNori2265

03/31/2025 05:13:30 PM

this is a good recipe

Maria

12/10/2024 04:11:47 PM

Excellent recipe it tastes amazing.

shanara1

11/11/2024 04:19:06 PM

This sounds very much like Asopao, a Puerto Rican dish. And now I'm thinking fish sauce and ginger might make great additions!!

FlashyMash4391

04/15/2024 01:41:50 PM

I made this and the family love it

Lisa Turner

04/06/2024 09:37:00 PM

So cozy, I’ll make it every week.

Colby

03/23/2024 01:08:03 AM

I made this dish for my daughter who just got braces. Total banger of a recipe. Minor changes but it doesn't really matter. Use what you have... add a little sesame oil if you have it... thighes or wings... who cares. Great recipe.

crystalight69

01/02/2024 07:34:12 PM

SO good. I made it with ground turkey because that's what I had, and it was fantastic.

GlitzyPoke2850

10/17/2023 05:13:52 PM

Simple but looks so delicious and nutritious!

TackyMash1862

02/18/2023 07:17:24 PM

This is very easy to make for somebody like me that doesn’t really cook. Very simple. I used the reduced sodium chicken broth and added 1 chicken bouillon . Just the right taste. Not salty at all. It’s yummy.

audio version

Cook Time: 20 minutes

Chicken Arroz Caldo (Chicken Rice Porridge) Recipe

History of Arroz Caldo

Regional Variations

Difference from Similar Dishes

Where Arroz Caldo is Typically Served

Interesting Facts About Arroz Caldo

FAQ about Chicken Arroz Caldo (Chicken Rice Porridge) Recipe