📝 About This Recipe
Arroz Caldo is the ultimate Filipino comfort food, a savory rice porridge infused with the warmth of ginger and the richness of bone-in chicken. Rooted in Chinese-Filipino fusion, this 'warm rice' dish is characterized by its vibrant yellow hue from safflower and its soul-soothing, silky texture. It is the perfect remedy for rainy days or when you simply need a culinary hug from the Philippines.
🥗 Ingredients
The Base
- 1.5 lbs Chicken Thighs (bone-in, skin-on, cut into bite-sized pieces)
- 1 cup Sticky Rice (Malagkit) (glutinous rice, rinsed)
- 1/2 cup Jasmine Rice (rinsed; mixing rice types provides the best texture)
- 6-8 cups Chicken Broth (low sodium preferred)
- 4 tablespoons Ginger (peeled and cut into thin matchsticks)
- 6 cloves Garlic (minced)
- 1 medium Onion (finely diced)
- 2 tablespoons Fish Sauce (Patis) (plus more to taste)
- 1 teaspoon Kasubha (Safflower) (for that iconic yellow color)
- 2 tablespoons Vegetable Oil
For Garnish
- 1/2 head Garlic (minced and fried until golden brown)
- 3 stalks Green Onions (thinly sliced)
- 3-4 pieces Hard-boiled Eggs (halved)
- 3-4 pieces Calamansi or Lime (cut into wedges)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced garlic intended for garnish and fry until golden and crispy. Remove the garlic with a slotted spoon and set aside on a paper towel, leaving the fragrant oil in the pot.
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2
In the same oil, add the onions and cook until translucent, about 3 minutes. Add the ginger matchsticks and sauté for another 2 minutes until the ginger is fragrant and slightly softened.
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3
Add the chicken pieces to the pot. Sear the chicken until the skin is lightly browned and the meat is no longer pink on the outside, roughly 5-7 minutes.
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4
Pour in the fish sauce and stir, allowing the chicken to absorb the savory umami flavor for about 1-2 minutes.
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5
Add both the glutinous rice and Jasmine rice to the pot. Stir well to coat the rice grains in the oil and aromatics, toasting them for about 2 minutes.
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6
Pour in 6 cups of the chicken broth. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
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7
Stir in the kasubha (safflower) to give the porridge its signature golden hue. Cover the pot with a lid, leaving it slightly ajar.
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8
Simmer for 30-40 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot. As the rice grains burst and thicken the soup, add more broth if you prefer a thinner consistency.
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9
Check the chicken for tenderness. Once the meat is falling off the bone and the rice has reached a creamy, porridge-like consistency, season with freshly cracked black pepper.
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10
Taste the broth; add more fish sauce or a pinch of salt if necessary. The flavor should be deeply gingery and savory.
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11
Ladle the hot Arroz Caldo into deep bowls. Ensure each serving gets a generous portion of chicken.
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12
Top each bowl with a halved hard-boiled egg, a generous sprinkle of the reserved fried garlic, and fresh green onions.
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13
Serve immediately with calamansi or lime wedges on the side for squeezing over the top to brighten the flavors.
💡 Chef's Tips
For the best texture, use a mix of glutinous rice (malagkit) and regular white rice; the malagkit provides the thickness while the Jasmine rice adds fluffiness. Don't skimp on the ginger—it is the heart of the dish and provides the medicinal, warming quality Arroz Caldo is known for. If you can't find kasubha, a tiny pinch of turmeric can replicate the yellow color, though the flavor profile will shift slightly. Always use bone-in chicken; the marrow adds a depth of flavor to the porridge that boneless meat simply cannot match. To prevent sticking, use a wooden spoon to scrape the bottom of the pot every 10 minutes during the simmering process.
🍽️ Serving Suggestions
Serve with a side of Tokwa't Baboy (fried tofu and boiled pork in a soy-vinegar sauce) for a classic pairing. Offer extra fish sauce and chili oil on the table for guests who prefer a saltier or spicier kick. A side of crispy fried pork rinds (chicharon) crushed on top adds a delightful textural contrast. Pair with a hot cup of calamansi juice or ginger tea (salabat) to lean into the healing theme of the meal. Serve alongside 'Puto' (Filipino steamed rice cakes) for a traditional merienda or snack pairing.