Arroz Caldo (Rooster Porridge)

Arroz Caldo is a creamy chicken and ginger rice porridge with a mouthwatering array of contrasting condiments to go on top.  The perfect way to add some warmth and sunshine to a wintery day.

What is Arroz Caldo

No matter of the place you’re from, I feel most of us can agree that there are few things far more comforting than a steaming hot bowl of rooster soup. In the Philippines, they take this to the up coming degree by introducing rice to the chicken stock and cooking it until it turns into a thick porridge known as Arroz Caldo. It is a subset of a class of rice porridge dishes called Lugaw, and though the identify Arroz Caldo is Spanish for “rice soup,” the dish is rooted in Congee, which was brought to the Philippines by Chinese immigrants.

In the Philippines, this rice porridge is cooked together with chicken, onions, and ginger, which helps make it much from bland, but what actually can make this dish crave-deserving is the bevy of condiments which incorporate bursts of vivid hues, contrasting textures and complimentary tastes.

This creamy Filipino chicken and rice porridge(Arroz Caldo) is the ultimate comfort food.

Substances for Arroz Caldo

Hen Inventory

While it’s possible to make Arroz Caldo making use of a total rooster and water, I discover that it requires significantly too prolonged make, all in a single go. That’s why I generally make huge batches of do-it-yourself chicken stock and keep it in the freezer, so I usually have some on hand when I need it.

My favourite inventory for Arroz Caldo is this Wealthy Rooster Inventory recipe. As its name indicates, it’s white and creamy many thanks to the addition of rooster wings. The broth can make for an ultra-abundant rooster porridge with a luxuriously silky mouthfeel many thanks to all of the dissolved collagen.

If you do not have selfmade rooster inventory on hand, you can use canned broth, but it just won’t flavor the identical. If you do finish up utilizing store-bought broth, be sure to get 1 which is reduced-sodium as the long cooking time, and the addition of other seasonings will make your Arroz Caldo also salty.


The standard rice to use for this ismalagkit, which is prolonged-grain glutinous rice, but to be honest, any rice you have on hand will function, as it is cooked long sufficient for the rice to lose its form.


Rooster which is been cooked to make hen stock doesn’t make a great addition to anything as all of the flavor has been cooked out of it. I like starting up with a new rooster thigh, which allows me to use the skin to make chicharron, and then I can poach the meat in the rooster stock right up until it is tender ample to shred. I choose using thigh meat since it will not dry out as very easily, but if you end up utilizing hen breast, you will want to cook it for considerably significantly less time.

Aromatics and Seasonings

Like most porridges, Arroz Caldo is not seriously seasoned, and the vast majority of the accents occur from the addition of condiments. In terms of aromatics, I like to add a ton of aromatic ginger, as nicely as some onions, which contribute a moderate sweetness. I also include a little bit of patis(fish sauce) to amp up the umami, and some white pepper to give it a little bit of moderate heat. You can use black pepper, but I really do not like the dim specs it leaves in the porridge.

Lastly, a good deal of recipes for this Filipino hen porridge contact for introducing a yellow colour to the dish using safflower, saffron or turmeric. Despite the fact that these components include a sunny hue to the dish, I like to maintain mine the natural colour of the rooster stock, which permits the condiments to pop.

Condiments for Arroz Caldo

At its main, Arroz Caldo is just thick rooster soup, and it’s the condiments that genuinely make this dish persuasive. Beyond being a way to personalize every bowl, the standard condiments provide a variety of contrasting tastes and textures that maintain the porridge from acquiring uninteresting.

Calamansi is a green-skinned orange-flesh citrus fruit that's fragrant and tart.

  • Calamansi– Numerous Asian porridges attribute a ton of condiments, but what sets Arroz Caldo apart for me is the Calamansi. They’re about the dimension of a superball, and have skinny inexperienced pores and skin around yellowish-orange flesh with tons of seeds. Calamansi is extremely aromatic and has a taste that is like a cross between environmentally friendly mandarins and limes. The flavor is bitter, but there’s also just a trace of sweetness that keeps it from receiving very as bitter as a lemon. A squeeze of this citrus on top of the abundant porridge gives a welcome clean distinction that keeps your spoon going back for much more. However, Calamansi can be a minor tough to discover outside the house Southeast Asia, so if you can’t locate it, you can substitute other tart citrus fruit these kinds of as Meyer lemons, yuzu, or limes.
  • Egg– Hard-boiled eggs are the traditional decision, but there are a ton of options below. Slow cooked eggs, and poached eggs are exceptional choices, and if I’m emotion specifically lazy, I may just scramble in a uncooked egg into the porridge as I reheat it, which turns it into one thing like a thick egg-drop soup.
  • Patis– Because Arroz Caldo is intended to settle the belly, it isn’t greatly seasoned. That is why it’s usually served with a aspect of Patis (fish sauce), so you can adjust the flavor to your choices.
  • Fried Garlic– Adding fried garlic not only provides a crisp crunch on best, it also provides the great taste of caramelized garlic that is reminiscent of Sinangag (Filipino garlic fried rice).
  • Chicharon– Fried chicken or pork skins not only incorporate an wonderful crunchy texture, they impart a great meaty umami to the porridge.
  • Scallions– I consider the principal function of incorporating scallions is for the burst of color they offer, but they also contribute a good oniony flavor and crisp texture that is an crucial part of the knowledge.
  • Although these are the standard condiments for Arroz Caldo, I consider there is lots of area to be creative below. Some other options I like to incorporate are avocado, fried shallots, and herbs this kind of as cilantro and Thai basil.

    This mouthwatering bowl of Arroz Caldo (Filipino Chicken and Rice Porridge) is garnished with chicken cracklins, crispy garlic, a soft boiled egg, scallions, and Calamansi.

    How to Make Arroz Caldo

    Simply because I commence with rooster stock, the method for producing my Arroz Caldo is pretty straight forward. I like to begin issues off by rendering out the fat from the hen skin and then using that to fry the garlic to a crisp. This also generates crisp hen cracklins which can then be utilized as a topping.

    Some onions and ginger get sauteed in the remaining excess fat, and then rice, rooster inventory, and seasonings get extra. I also incorporate some hen meat to this and poach it just extended sufficient so that I can shred it. When it’s shredded, the meat receives established aside right up until the rooster porridge is nearly accomplished.

    Then it’s just a matter of cooking the rice until it’s commencing to dissolve into the soup, which normally takes about an additional twenty-30 minutes.

    How to keep and reheat Arroz Caldo

    It does not take a ton of work to make Arroz Caldo, but it does just take a bit of time, so I like to make a massive batch and reheat it. Once it’s cooled to room temperature, you can retailer it in sealed containers for up to a 7 days in the fridge. While I normally have no issue getting via a batch in a 7 days, if you really do not consider you can consume it all, you can divide it up and freeze it.

    As for reheating Arroz Caldo, I advocate doing this in a pot. If it is from the fridge, you can just insert the sum you want to eat to a small saucepan, incorporate a bit of h2o (it tends to get extremely thick when chilled), and reheat it in excess of medium-low warmth. Be positive to stir it frequently to keep it from burning. If you’re commencing with frozen Arroz Caldo, I recommend defrosting it just before trying to reheat it.

    As for employing a microwave, I really don’t suggest it, as the porridge will warmth erratically and splatter. If you have to to do it in the microwave, put the porridge into a relatively shallow bowl, include it, and reheat it at a reduced wattage (five hundred-600 watts) for a more time (three-four minutes).

    Arroz Caldo (Filipino Chicken Porridge)


    Produce: 6 bowls

    Prep Time: five minutes

    Cook dinner Time: 50 minutes

    Complete Time: fifty five minutes


    For Arroz Caldo

    • 250

      boneless skin-on chicken thighs
      (2-3 thighs)

    • one

      vegetable oil

    • twenty five

      (four large cloves garlic, minced)

    • 175

      (1 tiny onion, finely chopped)

    • twenty five


    • 210

      lengthy-grain glutinous rice
      (about one cup)

    • 6

    • one

      fish sauce

    • one/2

      (to style

    • 1/4

      ground white pepper

    For garnish

    • 2


    • six


    • 3


    1. Get rid of the skin from the rooster and then mince up the skin.

      Chopping chicken skin to make chicharron for Arroz Caldo
    2. Add the chicken skin and oil to a weighty bottomed pot (such as a dutch oven), and fry over medium-reduced heat till the pores and skin is golden brown and crisp. Transfer to a paper towel-lined plate to drain and established apart.

      Crisping chicken skins in a Dutch oven.
    3. Add the minced garlic and fry until the garlic is mild brown, and not scorching any more. Transfer to a paper towel-lined plate to drain and established apart.

      Making crispy fried garlic for Arroz Caldo.
    4. Add the onions and ginger to the pot and fry till the onions have started to turn into tender (but not browned).

      Sautéing onions and ginger for Arroz Caldo Recipe
    5. Add the rice to the pot and fry for about 30 seconds, to coat every single grain with oil.

      Rice added to pot and sautéed with onions and ginger.
    6. Incorporate the rooster inventory, fish sauce, salt, and white pepper alongside with the chicken thighs.

      Adding chicken stock to Arroz Caldo.
    7. Deliver the combination to a boil and skim off any scum or fat that floats to the top.

      Skimming fat and scum off pot of Arroz Caldo.
    8. Turn down the heat to preserve a gentle simmer and cook dinner the rooster until finally it really is fall-apart tender (about 30 minutes). Be sure to stir this a couple of moments to preserve the rice from burning to the base of the pot.

      Stirring Arroz Caldo with a spatula.
    9. When the chicken is tender, eliminate it from the pot, and shred the meat using two forks. Maintain the shredded hen lined until the porridge is accomplished.

      Shredding chicken with two forks.
    10. The Arroz Caldo ought to be starting to get thick at this stage, so be confident to stir it a lot more usually to hold it from burning. When it is your wanted consistency, the porridge is done. I generally allow prepare dinner for one more 20-thirty minutes. This is a very good time to prepare all your condiments.

      Stirring Arroz Caldo to prevent the rice from burning to the bottom of the pot.
    11. When the porridge has thickened to your liking, style it, and include a lot more salt if necessary.

      Sprinkling salt into Arroz Caldo to adjust to taste.
    12. Return the chicken to the pot and stir it in to reheat.

      Stirring shredded chicken into Arroz Caldo.
    13. Serve the Arroz Caldo garnished with scallions, boiled egg, fried garlic, rooster cracklins, Calamansi, and extra fish sauce.

      Condiments for Arroz Caldo including soft boiled egg, scallions, crisp garlic, chicken chicharron, and Calamansi.

    Nutrition Information

    Arroz Caldo (Filipino Hen Porridge)

    Sum For every Serving

    Energy from Excess fat 135

    % Daily Benefit*

    Total Body fat15g

    Saturated Excess fat 5g
    twenty five%

    forty seven%



    Overall Carbohydrates48g

    Nutritional Fiber 3g

    Sugars 6g


    Vitamin A

    Vitamin C




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