There may be thousands of chicken and rice recipes out there, but arroz caldo is my favorite.

It’s thick, comforting, and just the thing you need to feel better if you’re sick or having a bad day.

What Is Arroz Caldo?

Arroz caldo is a thick soup or porridge (I can never say this word without thinking of Goldilocks) that’s eaten often in Filipino households.

It’s similar to Chinese congee with a mild to heavy ginger flavor (depends on the chef!).

Arroz caldo is a simple pantry meal that our whole family enjoys.

I have pics of me eating this as a baby, and I still like making and eating this recipe when I need some food that reminds me of home.

I miss you Mom and Dad!!

Cooking rice for a long time doubles the volume. You’ll only need a handful of rice to make a big pot of arroz caldo, so this is a very economical recipe.

Tips for Getting the Best Flavor

I like the flavor of bone-in, skin-on chicken thighs, but you can use any type of chicken. Just cut larger pieces down to a smaller size to have a similar cooking time.

Feel free to leave out the saffron if you don’t have it, but the ginger and garlic and soy sauce add so much flavor, so I would consider them essential!

A few tips for working with fresh ginger:

• Use a spoon to peel it if you need to.
• Keep it in an airtight container in the freezer if not using within the next two weeks.
• For this recipe, I buy organic, wash it well, and use a microplane to grate it. This method simultaneously peels the ginger!

When browning the meat, make sure the pan and oil are really hot before you drop the chicken in. You should hear a nice sizzle.

Don’t touch it as the chicken thighs as they brown. If you want to check the underside, give it a wiggle. It should come off the pan easily. If not, let it cook a bit longer.

After adding the onions, scrape the pan well with a wooden spoon to get all the brown bits off. This will add tons of flavor to the arroz caldo.

Don’t Forget the Toppings

Toppings help take this simple home cooked meal up a notch.

My favorites are hard-boiled eggs, chopped green onions, a squeeze of lime, and fried garlic.

Here’s how to make fried garlic.

1. Heat oil in a frying pan on medium high heat.
2. Chop 3-4 large cloves of garlic into small, evenly sized pieces.
3. Once oil is hot, fry up the garlic until golden brown and crispy. You’ll have to move the garlic around the pan the whole time to make sure it doesn’t burn. Speaking from experience, garlic burns quickly and it doesn’t take long for it to become a stinky burnt mess in the pan.
4. Transfer fried garlic to a paper-towel lined plate until ready to use.

The Recipe for Arroz Caldo

I like my arroz caldo thick, but you can add water to thin it out if you prefer it more soupy.

Think you’ll try this recipe?

Leave a comment below!

Print Pin

Arroz Caldo

Arroz Caldo is a comforting Filipino chicken and rice stew with a smooth and creamy texture.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Ingredients

• 3/4 cup jasmine rice rinsed
• 6 cups chicken broth
• 4 chicken thighs with bone and skin on
• 1 tbsp grated fresh ginger
• 2 tsp minced garlic
• 1 small onion, diced
• 1 tbsp saffron
• 1 tbsp soy sauce
• 2-4 tbsp neutral oil
• Salt and pepper

Toppings

• chopped scallions
• hardboiled egg
• lime juice
• fried garlic

Instructions

• Prep ingredients. Rinse jasmine rice and set aside. Dice onion. Mince garlic. Grate ginger. Soak saffron threads in 1/2 cup of warm water. Pat chicken dry with paper towels and season lightly with salt and pepper.
• Heat a Dutch oven and add oil. Brown seasoned chicken thighs in the Dutch oven on medium high heat. Flip once and then remove chicken to a plate.
• Turn heat down to medium and saute onions until translucent. Scrape the brown bits off the bottom as you saute.
• Add ginger and garlic and saute about one minute. Then add soy sauce.
• Return chicken thighs to the pot. Add rinsed jasmine rice, chicken broth, and saffron. Season with salt and pepper.
• Bring to a boil, then turn the heat down to medium low. Cover and let cook 20 minutes. Stir occasionally, scraping the bottom of the pan.
• Prepare toppings. Chop scallions, slice hardboiled eggs, slice limes, and fry garlic.
• When rice is thick and creamy and chicken is cooked through, turn off heat. Remove chicken bones.
• To serve, dish into a bowl and top with chopped scallions, fried garlic, sliced hardboiled eggs, and freshly squeezed lime juice.

Notes

To make this in an Instant Pot or electric pressure cooker, follow directions as indicated, using the saute function to brown chicken and cook aromatics. Add the rice and broth, then set pressure cooker to high and pressure cook for 30 minutes. Let pressure release naturally.

Recipe by Karen

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