Arroz Caldo (Filipino Ginger Rice Porridge with Chicken)

About This Recipe

Arroz caldo shows the strong Spanish and Chinese influences on Filipino cuisine, its name meaning 'hot rice' in Spanish while its congee-like preparation and ginger-forward flavor echo Chinese rice porridge traditions. Rice cooks down slowly with plenty of water and a generous amount of fresh ginger until it breaks apart into a thick, warming porridge, chicken pieces simmering alongside to season the broth as they become tender. Topped with crispy fried garlic, scallions and a squeeze of calamansi, arroz caldo is the dish many Filipino families turn to when someone is feeling under the weather, its warming ginger and simple comfort considered nearly medicinal.

Ingredients

Serves 4

• 1 cupglutinous rice(or regular rice, rinsed)
• 600 gbone-in chicken pieces
• 3 tbspvegetable oil(divided)
• 1onion(diced)
• 6 clovesgarlic(minced, divided)
• 1/4 cupfresh ginger(julienned)
• 8 cupschicken stock or water
• 2 tbspfish sauce
• 1.5 tspsalt
• 3scallions(chopped, for garnish)
• 1calamansi or lime(for serving)

Instructions

1. 1

   Fry the garlic

   Fry half the minced garlic in 2 tablespoons oil until golden and crisp; remove and set aside for garnish.

2. 2

   Cook the aromatics

   In the same pot, cook onion until soft, then add remaining garlic and ginger, cooking 2 minutes until fragrant.

3. 3

   Brown the chicken

   Add the chicken pieces, browning lightly, about 5 minutes.

4. 4

   Add rice and liquid

   Stir in the rinsed rice, then add chicken stock, fish sauce and salt; bring to a boil.

   Use plenty of ginger — its warming, slightly sharp flavor is the defining characteristic of arroz caldo, more so than in many other rice porridges.

5. 5

   Simmer

   Reduce heat and simmer, stirring occasionally, 30-35 minutes until the rice breaks down into a thick, creamy porridge and the chicken is fully tender.

6. 6

   Adjust consistency

   Add more stock or water if the porridge becomes too thick, adjusting seasoning to taste.

7. 7

   Serve

   Ladle into bowls, top with fried garlic and scallions, and serve with calamansi wedges.

Variations

• •

  A version with hard-boiled eggs added is a common, heartier addition.

• •

  Using glutinous rice gives a thicker, stickier porridge than regular rice, which is more traditional for arroz caldo specifically.

• •

  Adding a bit of turmeric or annatto for color is common in some regional variations.

Storage

Refrigerate up to 3 days in an airtight container; the porridge thickens considerably as it cools, so add water or stock when reheating.

Frequently Asked Questions