📝 About This Recipe
Arroz Caldo, translating literally to 'warm rice,' is the Filipino answer to chicken soup—a soulful, ginger-infused rice porridge that warms the heart from the inside out. This slow-cooked masterpiece features bone-in chicken simmered until tender in a fragrant broth of toasted garlic, pungent ginger, and the golden hue of safflower. It is a harmonious balance of savory, citrusy, and salty notes, representing the beautiful fusion of Chinese influence and Spanish naming in Filipino culinary history.
🥗 Ingredients
The Aromatics & Base
- 1 cup Glutinous Rice (also known as sweet rice or malagkit)
- 1/2 cup Jasmine Rice (for a balanced, silky texture)
- 8-10 cloves Garlic (minced finely)
- 3 inch piece Ginger (peeled and cut into thin matchsticks)
- 1 medium Yellow Onion (diced small)
- 3 tablespoons Neutral Oil (canola or vegetable oil)
The Protein & Broth
- 1.5 pounds Chicken Thighs (bone-in, skin-on, cut into bite-sized pieces)
- 2 tablespoons Fish Sauce (plus more for seasoning)
- 7-8 cups Chicken Stock (low-sodium, high quality)
- 1 teaspoon Kasubha (Filipino dried safflower for color)
- 1/2 teaspoon Black Pepper (freshly cracked)
Essential Garnishes
- 4-6 pieces Eggs (hard-boiled or soft-boiled)
- 1/2 cup Green Onions (thinly sliced)
- 4-6 pieces Calamansi (or lime wedges as a substitute)
- 1/4 cup Fried Garlic Bits (for crunch and aroma)
👨🍳 Instructions
-
1
Rinse both types of rice together under cold running water until the water runs clear. Drain thoroughly and set aside.
-
2
In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add half of the minced garlic and sauté until it becomes a deep golden brown and crispy. Remove the garlic bits and set aside for garnish, leaving the fragrant oil in the pot.
-
3
In the same oil, add the remaining garlic, onions, and ginger. Sauté for 3-4 minutes until the onions are translucent and the ginger is highly aromatic.
-
4
Increase heat to medium-high and add the chicken pieces. Sear for 5 minutes until the chicken is lightly browned on all sides.
-
5
Pour in the fish sauce and stir, allowing it to deglaze the pot and infuse the chicken for 1-2 minutes.
-
6
Add the drained rice to the pot. Stir constantly for 2 minutes to 'toast' the grains slightly, ensuring every grain is coated in the ginger-garlic oil.
-
7
Pour in 7 cups of chicken stock and bring the mixture to a rolling boil.
-
8
Once boiling, reduce the heat to low. Add the kasubha (safflower) and black pepper. Stir well.
-
9
Cover the pot partially and let it simmer gently for 35-45 minutes. Stir every 10 minutes to prevent the rice from sticking to the bottom of the pot.
-
10
Check the consistency; the rice grains should be burst and the liquid should be thick and creamy. If it is too thick, add the remaining 1 cup of stock.
-
11
Taste and adjust seasoning with more fish sauce or salt if necessary. The ginger should be prominent but balanced.
-
12
Ladle the hot porridge into deep bowls. Place a boiled egg in each bowl and top generously with the reserved fried garlic, green onions, and a squeeze of calamansi.
💡 Chef's Tips
For the most authentic flavor, use bone-in chicken; the marrow enriches the broth as it simmers. Don't skip the ginger—it is the soul of this dish and provides its medicinal, warming qualities. If you can't find Calamansi, a mix of lemon and lime juice is a closer approximation than just lime alone. To prevent the rice from burning, use a heavy-bottomed pot and maintain a very low simmer once the rice thickens. If reheating leftovers, add a splash of water or broth as the rice will continue to absorb liquid while sitting.
🍽️ Serving Suggestions
Serve with a side of 'Tokwa't Baboy' (fried tofu and pork belly in a soy-vinegar dip) for a classic pairing. Offer a small dish of extra fish sauce (patis) with crushed Thai chilies for those who like more heat and salt. Pair with a glass of iced pandan tea or a warm lemongrass infusion. For a breakfast twist, serve alongside some crispy fried 'daing' (dried fish) to contrast the creamy porridge.