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Chicken Arroz Caldo (Chicken Rice Porridge)

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.

Ingredients

Scale
  • 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)

Instructions

  1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until onion softens and garlic is lightly golden.
  2. Add chicken pieces and fish sauce. Brown lightly on both sides.
  3. Stir in rinsed rice until well coated with aromatics.
  4. Add chicken broth, bring to a boil, then reduce heat and simmer uncovered for 35–45 minutes, stirring occasionally.
  5. Adjust texture by adding more broth or water to reach desired consistency.
  6. Taste and season with salt and pepper as needed.
  7. 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.

Nutrition

Find it online: https://cookedbyandy.com/chicken-arroz-caldo-chicken-rice-porridge/