Name: Chicken Arroz Caldo (Chicken Rice Porridge)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Filipino
Ingredients: 1 tablespoon vegetable oil; 1 small onion, chopped; 5 cloves garlic, minced (plus more for crispy topping); 2 tablespoons fresh ginger, grated; 1½ pounds bone-in, skin-on chicken thighs or drumsticks; 2 tablespoons fish sauce; 1 cup jasmine or glutinous rice, rinsed; 6 cups chicken broth (plus more as needed); Salt and pepper, to taste; 2 hard-boiled eggs, halved (optional); 2 scallions, sliced; Lemon or calamansi wedges; Crispy garlic bits (optional topping)

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There’s just something about a warm bowl of arroz caldo that instantly brings me back to being wrapped up in a blanket at my grandma’s kitchen table, watching the rain fall outside. This Filipino chicken rice porridge is like the lovechild of a comforting chicken soup and a silky congee. It’s deeply savory, gingery, and so soothing when you’re feeling under the weather—or just craving something warm and nostalgic.

Why You’ll Love This Recipe

If comfort food had a poster child, this would be it. Arroz caldo is nourishing and simple, but it still feels like a full-on meal. It’s great for meal prep, easy to customize, and works for breakfast, lunch, or dinner. Plus, it’s naturally gluten-free and can be made with pantry staples. Total win.

Ingredients (just a few below—full list with amounts is at the bottom)

You’ll need bone-in chicken (thighs or drumsticks work great), jasmine or glutinous rice, fresh ginger, garlic, onion, fish sauce, and chicken broth. And don’t skip the toppings—calamansi or lemon juice, scallions, crispy garlic bits, and hard-boiled eggs take it to the next level.

Sauté the Aromatics

Start by heating a bit of oil in a large pot, then add your chopped onions, minced garlic, and lots of fresh grated ginger. Let them sauté until the onions are soft and the garlic is just golden—this step makes your whole kitchen smell like a warm hug.

Brown the Chicken

Add the chicken pieces and a splash of fish sauce. Let them brown a bit on both sides to deepen the flavor. This step gives the arroz caldo a nice richness that builds as it simmers.

Add the Rice and Broth

Stir in the rinsed rice, making sure it’s coated in all the gingery goodness. Then pour in the chicken broth, bring everything to a boil, and lower to a simmer. Let it cook, uncovered, until the rice softens and breaks down into a porridge consistency—about 35–45 minutes.

Stir Occasionally and Adjust the Texture

As the rice cooks, it’ll thicken up. Stir it every so often so it doesn’t stick to the bottom, and add more broth or water if you want a looser consistency. Some like it thick and scoopable, others like it more soupy—it’s totally up to you.

Finish with Toppings

Once the chicken is tender and the rice is creamy, taste and adjust the seasoning. Then ladle into bowls and top with sliced scallions, crispy garlic, a squeeze of lemon or calamansi, and a halved boiled egg if you’re feeling extra. Don’t forget a crack of black pepper on top.

Expert Tips and Tricks

Use bone-in chicken for the richest flavor—boneless works too, but it won’t be quite the same. Toasting the rice briefly before adding the broth gives the porridge even more depth. And if you’re storing leftovers, add a splash of water when reheating, since it thickens as it sits.

Recipe Variations and Possible Substitutions

No fish sauce? You can use soy sauce or even a pinch of salt. Want to make it vegetarian? Skip the chicken and use veggie broth, then add tofu or mushrooms. You can also toss in extra veggies like spinach or shredded carrots near the end.

Serving and Pairing Suggestions

This is a meal on its own, but if you want something on the side, try it with pandesal (Filipino bread rolls) or a side of salted eggs and tomatoes. For something cold to balance the warmth, a simple cucumber salad works beautifully. And if you’re serving this to guests, a little chili oil on the side is a fun way to let everyone spice it up to taste.

Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave with a splash of broth or water to loosen it up. You can also freeze portions for up to 1 month—just thaw in the fridge before reheating.

FAQs

Can I use leftover cooked chicken?
Yes, just add it in toward the end of cooking so it doesn’t dry out.

What kind of rice works best?
Jasmine rice is traditional, but you can use short grain or even glutinous rice for a thicker porridge.

Is this good for kids?
Absolutely—it’s mild, comforting, and easy to digest. Just skip the fish sauce if they’re picky.

Can I make it in a slow cooker?
You can! Sauté the aromatics first, then add everything to the slow cooker and cook on low for about 6 hours.

Conclusion

Chicken arroz caldo is the kind of dish that never goes out of style in my kitchen. It’s comforting, simple, and always hits the spot—especially when I need something nourishing but low-effort. Whether you’re making it for a quiet night in or to share with family, it’s a bowl full of warmth that everyone can enjoy.

Chicken Arroz Caldo (Chicken Rice Porridge)

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This Filipino chicken rice porridge is a cozy, comforting bowl of gingery goodness—like chicken soup meets congee. It’s soothing, deeply savory, and perfect for rainy days, sick days, or anytime you need a bowl full of warmth and nostalgia.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Filipino
Diet: Gluten Free

Instructions

Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until onion softens and garlic is lightly golden.
Add chicken pieces and fish sauce. Brown lightly on both sides.
Stir in rinsed rice until well coated with aromatics.
Add chicken broth, bring to a boil, then reduce heat and simmer uncovered for 35–45 minutes, stirring occasionally.
Adjust texture by adding more broth or water to reach desired consistency.
Taste and season with salt and pepper as needed.
Serve hot, topped with scallions, crispy garlic, hard-boiled eggs, and a squeeze of lemon or calamansi.

Notes

Toasting the rice for a minute before adding broth can enhance flavor.
For vegetarian, use mushroom or vegetable broth and replace chicken with tofu or mushrooms.
Leftovers thicken—add water or broth when reheating.
Store in fridge up to 4 days or freeze for up to 1 month.