Recipe of the Week: Filipino Chicken Arroz Caldo

This soothing chicken-and-rice porridge brings together warming ginger, savory broth, and a bright squeeze of citrus.

Arroz caldo is a Filipino rice porridge commonly made with chicken, ginger, and garlic. Despite its Spanish name, it is generally associated with Chinese-influenced rice-porridge traditions adapted to Filipino tastes.

🛒 Ingredients

Chicken and rice

• 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup uncooked medium-grain white rice
• 6 cups low-sodium chicken broth, plus more as needed
• 2 tablespoons neutral oil

Aromatics and seasoning

• 1 medium yellow onion, finely chopped
• 5 garlic cloves, minced
• 2 tablespoons finely minced fresh ginger
• 1 tablespoon fish sauce, plus more to taste
• 1/4 teaspoon ground black pepper
• Salt, if needed

To serve

• 3 scallions, thinly sliced
• 1 lemon, cut into wedges, or 4 calamansi, halved
• 2 tablespoons store-bought crispy fried garlic, optional

Step-by-Step Instructions

Step 1: Prepare the ingredients

Rinse the rice in a fine-mesh strainer under cool running water, then drain. Chop the vegetables before cutting the chicken. After handling raw chicken, wash your hands and clean the knife, board, and work surface.

Step 2: Lightly brown the chicken

Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the chicken and cook for 5–6 minutes, turning occasionally, until lightly browned in places. It will not be cooked through yet. Transfer to a plate.

Step 3: Soften the aromatics

Reduce the heat to medium. Add the onion and cook for 3–4 minutes, stirring, until softened. Add the garlic and ginger and cook for 1 minute, stirring constantly so the garlic does not burn.

Step 4: Add the rice and seasoning

Add the drained rice, fish sauce, and black pepper. Stir for 1 minute to coat the grains in the fragrant oil.

Step 5: Add the broth

Return the chicken and any juices to the pot. Pour in the 6 cups of broth, scraping the bottom with a wooden spoon to release any browned bits. Increase the heat and bring to a boil.

Step 6: Cook until creamy

Reduce the heat to low and partially cover the pot. Simmer gently for 30–35 minutes, stirring every 5 minutes and scraping the bottom to prevent sticking. The rice should be very soft and starting to break down, and the chicken must reach 165°F (74°C) in the center when checked with an instant-read thermometer.

Step 7: Adjust the consistency

Stir in additional broth or water, 1/4 cup at a time, if the porridge is too thick; it should flow slowly from a ladle. Simmer for another 1–2 minutes after adding liquid. Taste and add more fish sauce or a little salt only if needed.

Step 8: Finish and serve

Ladle into bowls and top with scallions and crispy garlic, if using. Serve hot with lemon or calamansi for squeezing over each portion.