Filipino Arroz Caldo (Chicken Ginger Rice Porridge)

About This Recipe

Arroz caldo is the Philippines' beloved rice porridge, its name borrowed from Spanish but its flavor unmistakably Filipino -- built on a generous amount of fresh ginger and colored a warm golden-yellow with annatto (achuete), which stands in for saffron in giving the dish its signature hue. It's classic sick-day and rainy-day food, thick, warming, and deeply savory. The technique for real arroz caldo starts with sauteing a large amount of ginger in oil until fragrant and slightly caramelized -- this isn't a background note but a defining flavor, so more ginger than feels reasonable is correct. Rice is added directly to the pot along with chicken and stock, then simmered low and slow, stirred occasionally, until the rice breaks down into a thick, porridge-like consistency, usually 30-40 minutes. Toppings are non-negotiable: crispy fried garlic, scallions, a squeeze of calamansi or lime, and often a hard-boiled egg. The contrast between the smooth, warm porridge and the crunchy garlic on top is what makes arroz caldo satisfying rather than just plain rice soup.

Ingredients

Serves 2

• 1 cupjasmine or glutinous rice(rinsed)
• 500 gchicken thighs(bone-in, cut into pieces)
• 3 tbspfresh ginger(julienned, generous amount)
• 1onion(diced)
• 3 clovesgarlic(minced, plus extra for frying)
• 1 tbspannatto (achuete) oil or 1 tsp annatto powder
• 6 cupschicken stock
• 2 tbspfish sauce
• 2scallions(sliced)
• 2hard-boiled eggs(halved)
• 2calamansi or lime(for serving)
• 3 tbspoil

Instructions

1. 1

   Fry crispy garlic

   Fry extra minced garlic in a little oil over low heat until golden and crisp. Remove and set aside for garnish.

2. 2

   Saute aromatics

   In the same pot, saute onion, garlic, and the generous amount of ginger until fragrant and the ginger is slightly caramelized, 4-5 minutes.

3. 3

   Brown the chicken

   Add chicken pieces and cook until lightly browned on the outside, 5 minutes.

4. 4

   Add rice and color

   Stir in rice and annatto oil until well coated and glossy.

5. 5

   Simmer low and slow

   Add chicken stock and fish sauce. Bring to a boil, then reduce to a low simmer, stirring occasionally, for 30-40 minutes until thick and porridge-like.

6. 6

   Serve

   Ladle into bowls, top with crispy garlic, scallions, and a halved hard-boiled egg, with calamansi on the side.

Variations

• •

  Use chicken breast for a leaner version, though thighs give more flavor to the broth.

• •

  Add a spoonful of patis (fish sauce) and chili oil at the table for extra depth.

• •

  Make it with glutinous rice for an even thicker, stickier porridge texture.

Storage

The porridge thickens significantly once chilled; store for up to 3 days and reheat with extra stock or water to loosen. Freeze the base for up to 1 month.

Frequently Asked Questions