Arroz Caldo Recipe

Arroz Caldo is the ultimate comfort food. This Filipino-style rice congee is hearty, tasty, and filling with flavorful chicken, ginger-flavored broth, and all the trimmings. Perfect for a midday snack or light meal.

Growing up in the Philippines, I occasionally feigned illness to miss a school day. My mother would then send our house help to buy and bring back every type of food I could think of, and one of my favorite requests was arroz caldo from the wet market.

And before she would leave for work, she would leave detailed instructions on what times I would be taking my paracetamol and when to warm up the arroz caldo for me. My mother has always been good that way, ever bent on making her children happy. Did she know I was faking sickness? Of course.

Arroz Caldo or aroskaldo is a Filipino lugaw made of chicken and rice and flavored with fresh ginger, garlic, onions, and fish sauce. Although its name is derived from the Spanish arroz caldoso, which means “brothy rice,” the rice gruel is more of a local adaptation of the congee introduced in the Philippines by Chinese immigrants.

The thick, hearty porridge is usually served in individual bowls with various toppings and condiments such as hard-boiled egg, chopped scallions, toasted garlic, and calamansi. It’s especially popular for breakfast but is also commonly enjoyed as a midday snack or light dinner meal.

Tinolang Manok is the ultimate comfort food! Made of chicken, green papaya, fresh spinach, and a ginger-flavored broth, this Filipino soup is hearty, healthy, and tasty.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Arroz Caldo Recipe

Chicken congee with boiled eggs. This arroz caldo recipe is a winner.

Prep: 10min

Total: 55min

Yield: 6

Serving Size: 6 g

Nutrition Facts: servingSize 6 g, calories 584 kcal, Carbohydrate 43 g, Protein 29 g, Fat 32 g, Saturated Fat 7 g, Cholesterol 194 mg, Sodium 766 mg, Fiber 2 g, Sugar 2 g, Trans Fat 1 g, unSaturated Fat 24 g

Ingredients:

• 1 ½ lbs chicken (cut into serving pieces)
• 1 ½ cups rice (uncooked)
• 34 ounces water (about 1 liter)
• 2 Tablespoons fish sauce
• 1 teaspoon garlic
• 1/4 teaspoon ground black pepper
• 1 cup onion (minced)
• 4 eggs (hard boiled )
• 1 cup scallions (green onions, minced)
• 2 knobs ginger (julienned)
• 3 tbsp safflower (kasubha)
• 1 chicken cube (bouillon)
• 1 lemon or 4 pieces calamansi
• 2 Tablespoon cooking oil

Instruction:

1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Dash-in some ground black pepper
3. Add the chicken cube and cook until the cube melts
4. Put-in the chicken and cook until outer layer color turns golden brown
5. Add the fish sauce and uncooked rice then mix and cook for a few minutes
6. Pour-in the water and bring to a boil
7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
8. Put-in the hard boiled eggs
9. Add the safflower for additional color and aroma
10. Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

Arroz Caldo

Arroz Caldong Manok loaded with ginger flavor is hearty, tasty, and the ultimate comfort food. This Filipino rice porridge is delicious as a midday snack or light meal.

Prep: 10min

Total: 60min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 572 kcal, Carbohydrate 28 g, Protein 34 g, Fat 35 g, Saturated Fat 9 g, Cholesterol 189 mg, Sodium 720 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 (3 to 4 pounds) whole chicken, cut into serving pieces
• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 4 tablespoons fresh ginger, peeled and minced
• 2 tablespoons fish sauce
• 1 cup uncooked rice
• 6 cups water
• 2 bouillon cubes
• salt and pepper to taste
• 3 hardboiled eggs, peeled and halved
• 1/4 cup fried garlic bits
• 1/4 cup green onions, chopped
• calamansi or lemon, cut into wedges
• fish sauce
• 1/2 cup canola oil
• 1 head garlic, cut into wedges

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.’, ‘name’: ‘Saute aromatics’, ‘url’: ‘https://www.kawalingpinoy.com/arroz-caldo/#wprm-recipe-28929-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.’, ‘name’: ‘Brown chicken’, ‘url’: ‘https://www.kawalingpinoy.com/arroz-caldo/#wprm-recipe-28929-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.’, ‘name’: ‘Brown rice’, ‘url’: ‘https://www.kawalingpinoy.com/arroz-caldo/#wprm-recipe-28929-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Add water and bring to a boil, skimming scum that floats on top.’, ‘name’: ‘Add water’, ‘url’: ‘https://www.kawalingpinoy.com/arroz-caldo/#wprm-recipe-28929-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Add bouillon cubes and stir to dissolve.’, ‘name’: ‘Add bouillon’, ‘url’: ‘https://www.kawalingpinoy.com/arroz-caldo/#wprm-recipe-28929-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.’, ‘name’: ‘Cook’, ‘url’: ‘https://www.kawalingpinoy.com/arroz-caldo/#wprm-recipe-28929-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Season with salt and pepper to taste.’, ‘name’: ‘Season’, ‘url’: ‘https://www.kawalingpinoy.com/arroz-caldo/#wprm-recipe-28929-step-0-7’}
9. {‘@type’: ‘HowToStep’, ‘text’: ‘Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.’, ‘name’: ‘Serve’, ‘url’: ‘https://www.kawalingpinoy.com/arroz-caldo/#wprm-recipe-28929-step-0-8’}
10. {‘@type’: ‘HowToSection’, ‘name’: ‘For the Fried Garlic Bits’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.’, ‘name’: ‘Cook’, ‘url’: ‘https://www.kawalingpinoy.com/arroz-caldo/#wprm-recipe-28929-step-1-0’}]}

Chicken Arroz Caldo

FAQ

What is the difference between lugaw and arroz caldo?

What kind of rice is used in arroz caldo?

What does arroz caldo mean in Spanish?

What is different about arroz caldo?

What food goes well with arroz caldo?