📝 About This Recipe
Arroz Caldo is the ultimate Filipino comfort food, a soul-warming rice porridge infused with the punchy heat of fresh ginger and the earthy aroma of toasted garlic. This vibrant, saffron-hued dish transforms humble ingredients into a luxurious breakfast that is both restorative and deeply satisfying. Whether you’re nursing a cold or seeking a hearty start to your morning, this savory porridge offers a perfect balance of silky texture and crunchy toppings.
🥗 Ingredients
The Aromatics & Base
- 1 cup Glutinous Rice (also known as sweet rice or malagkit)
- 1/2 cup Jasmine Rice (provides a lighter texture balance)
- 1.5 lbs Chicken Thighs (bone-in, skin-on, cut into bite-sized pieces)
- 4 inch piece Fresh Ginger (peeled and cut into thin matchsticks)
- 8 cloves Garlic (minced)
- 1 medium Yellow Onion (finely diced)
- 2 tablespoons Fish Sauce (patis)
- 7-8 cups Chicken Broth (low sodium preferred)
- 1 teaspoon Safflower (kasubha; or a pinch of saffron for color)
- 3 tablespoons Vegetable Oil
For Garnish & Serving
- 3-4 pieces Hard-boiled Eggs (halved)
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fried Garlic Bits (golden brown and crispy)
- 4-6 pieces Calamansi (or lime wedges as a substitute)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse both types of rice together under cold water until the water runs mostly clear. Drain well and set aside.
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2
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add half of the minced garlic and fry until golden brown and crispy. Remove the garlic bits and set aside for garnish, leaving the fragrant oil in the pot.
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3
Increase the heat slightly and add the chicken pieces skin-side down. Sear until the fat renders and the skin is golden, about 5-6 minutes. Remove chicken and set aside.
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4
In the same pot, add the remaining oil if needed. Sauté the onions, the rest of the garlic, and the ginger matchsticks. Cook for 3-4 minutes until the onions are translucent and the ginger is fragrant.
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5
Add the drained rice to the pot. Stir constantly for 2 minutes to 'toast' the grains in the aromatic oil; this prevents the rice from becoming too mushy.
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6
Pour in the fish sauce and stir, allowing the rice to absorb the salty umami flavor for about 1 minute.
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7
Return the seared chicken to the pot. Pour in 7 cups of chicken broth and the safflower (kasubha). Bring the mixture to a rolling boil.
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8
Once boiling, reduce the heat to low. Cover partially and simmer, stirring occasionally to prevent the rice from sticking to the bottom.
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9
Continue to simmer for 30-40 minutes. The rice grains should burst and the mixture should thicken to a porridge consistency. If it becomes too thick, add the remaining cup of broth.
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10
Taste the porridge. Adjust seasoning with more fish sauce or salt if necessary, and a generous amount of cracked black pepper.
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11
Ladle the hot Arroz Caldo into deep bowls. Ensure each serving gets a few pieces of chicken.
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12
Top each bowl with half a boiled egg, a sprinkle of the reserved fried garlic, fresh green onions, and a squeeze of calamansi juice just before eating.
💡 Chef's Tips
Don't skimp on the ginger; it is the heart of the dish and provides the necessary heat and digestive benefits. Mixing glutinous rice with regular jasmine rice creates the perfect 'stretchy' yet distinct texture. Always toast your rice in the aromatics before adding liquid to develop a deeper, nuttier flavor profile. If reheating leftovers, add a splash of water or broth as the rice will continue to absorb liquid as it sits. For an extra crispy garlic garnish, start the garlic in cold oil and bring it up to heat slowly to avoid burning.
🍽️ Serving Suggestions
Serve with a side of 'Tokwa’t Baboy' (fried tofu and pork belly in soy-vinegar sauce). Pair with a hot cup of Filipino Tsokolate (hot chocolate) for a traditional breakfast experience. Offer extra fish sauce and calamansi on the side so guests can customize their salt and acid levels. A side of crispy pork rinds (chicharon) crushed on top adds an incredible textural contrast. Serve alongside 'Puto' (steamed rice cakes) for a classic sweet and savory pairing.