Ah, Filipino chicken arroz caldo—the dish that wraps you up like a cosy blanket on a dreary, cold day. Whether you’re nursing a sniffly nose, coming in from the Canadian snow. Or, simply craving something warm and satisfying, arroz caldo is the answer. Growing up in Australia, I remember my parents whipping this up at the first sign of rain—or a single sneeze. It’s the unofficial Filipino medicine for everything from colds to broken hearts. I wouldn’t recommend using it for paper cuts, though, that’d just be messy.
What Exactly is Filipino Chicken Arroz Caldo?
If you’ve never had the pleasure of trying arroz caldo, think of it as the Filipino version of chicken soup—but better. Imagine tender chicken, soft rice, and a broth infused with fragrant ginger and garlic. All slowly simmered until the grains break down into a creamy, porridge-like consistency. Comfort food at its finest. The term arroz caldo literally means “rice broth,”. But trust me, that name doesn’t do justice to the level of comfort this dish brings. It’s like being hugged by your Lola (grandma) while binge-watching your favourite childhood cartoons—yes, that kind of comfort.
Traditionally, this dish was made to warm the soul on rainy days in the Philippines, but it’s also become a go-to for when you’re feeling under the weather. It’s no coincidence that the steam rising from a bowl of Filipino chicken arroz caldo feels as healing as a mum’s kiss on your forehead.
The Magic Ingredients: Simplicity is Key
One of the best things about Filipino chicken arroz caldo is how humble the ingredients are. Glutinous rice forms the creamy backbone of this dish. Add in bone-in chicken (because that’s where the real flavour lives, people), and suddenly you’ve got a dish that’s hearty enough to satisfy. But the real flavour superheroes? Garlic and ginger—those two never fail to deliver. I don’t know how many times I’ve been guilty of burning the garlic, though! Who hasn’t accidentally set off the fire alarm while trying to get that golden-brown crunch, am I right?
The finishing touch? Fish sauce. Just a splash (okay, maybe a little more if you’re feeling adventurous) adds the depth and umami that makes Filipino food unforgettable. That slightly pungent smell? Totally worth it for the flavour bomb that follows. Let’s not forget a squeeze of calamansi, the Filipino answer to limes, for that bright, zesty finish that lifts the dish from rich to downright addictive.
Cooking Filipino Chicken Arroz Caldo: The Lazy Day Hack
Arroz caldo isn’t a complicated dish, but it does take some time and patience. I like to think of it as cooking therapy. You start by sautéing the usual suspects: garlic, onion, and ginger. Once your kitchen smells like the Filipino side of heaven, you add the chicken and brown it. I swear, there’s something about that smell that takes me right back to my parents’ kitchen in Australia. Even though I’m all grown up and now dealing with Canadian winters, the scent of arroz caldo cooking takes me back to simpler times.
Next, in goes the rice and chicken broth. Here’s where you have to resist the urge to leave the pot alone for too long—arroz caldo loves attention. Keep an eye on it, give it a stir every now and then, and you’ll be rewarded with a silky, creamy texture that’s oh-so-satisfying. If you’re anything like me, you’ll want to taste-test at least five times “just to check the seasoning,” only to end up full before it’s even officially done.
A Finishing Touch for Maximum Comfort
Once the Filipino chicken arroz caldo is done, it’s time for the fun part: the toppings. Green onions and fried garlic are the classics. But I also like to throw on a boiled egg for good measure. It’s like that bonus scene in a movie you didn’t expect but are glad you got. You know, because nothing says, “I’m looking after myself,” quite like adding an egg to a dish.
As you sit down to enjoy your bowl, don’t forget to appreciate how this simple dish connects you to generations of Filipino homes. It’s more than just food; it’s family, tradition, and a sprinkle of love from the homeland. So whether you’re in the snowy suburbs of Canada or basking in the Aussie sun, Filipino chicken arroz caldo is always there to bring you home—one spoonful at a time.
Why Filipino Chicken Arroz Caldo is the Ultimate Comfort Food
You know why you’ll love it? Because Filipino chicken arroz caldo isn’t just a dish. It’s a hug in a bowl. Whether you’re trying to survive a Canadian winter or just feeling a bit under the weather, this dish delivers comfort, warmth, and a whole lot of flavour. Plus, it’s an easy one to pull together with basic pantry ingredients. Perfect for when you just can’t be bothered to brave the grocery store.
So next time you’re craving something warm, give arroz caldo a try. It’s simple, nourishing, and filled with that signature Filipino warmth. Plus, it’s bound to remind you of home—or at least make you forget about the pile of snow outside your door for a while!
Chicken Arroz Caldo (Filipino Chicken Rice Porridge)
Ingredients
For Cooking
- 2 lbs. chicken thighs, drumsticks, and/or wings (or a whole chicken cut into serving pieces)
- 1 cup arborio rice (risotto rice)
- 1 medium yellow onion diced
- 3 thumbs ginger minced
- 1 head of garlic minced
- 1/2 teaspoon turmeric
- 8 cups water or chicken broth
- 2 tablespoons olive oil
- 3 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
For Serving (Optional)
- 4 hard boiled eggs
- 1/2 cup chopped scallions
- 1/2 cup roasted garlic
- calamansi wedges
Instructions
- In a large/deep cooking pot, heat oil.
- Once hot, saute the onion, and ginger until fragrant.
- Once the onion softens, add garlic and turmeric. Saute for 2 minutes.
- Add the chicken pieces. Saute for another 2 to 3 minutes or until the chicken pieces starts to brown and caramalise.
- Add the fish sauce and cover the pot. Simmer for 1 to 2 minutes.
- Add the rice and stir to coat rice with all the flavours that’s in the pot. Simmer for 1 minute.
- Add the water or chicken broth into the pot.
- Stir to combine all ingredients and cover the pot to bring it to a boil.
- Once boiling, turn the heat down to medium to low.
- Simmer for 10 to 15 minutes, stirring occasionally to make sure the rice doesn’t burn to the bottom of the pan.
- Once the rice absorbs the liquid and the texture becomes porridge-like, your dish is ready. Note: You can add more water/broth if needed.
- Season with ground pepper and stir to mix in.
- Serve in a bowl, top with scallions, boiled eggs, and/or roasted garlic.
- Also serve with calamansi or lime.
- Share and enjoy!
Notes
- The traditional Filipino recipe uses glutinous rice, very sticky rice widely consumed in Asia. Using glutinous rice will make for a thicker dish. For my version, I like to use arborio rice (usually used for risottos) for it’s creamy texture without it being sticky. So if you’d like your arroz caldo to give you extra warmth and comfort, I encourage you to try this with glutinous rice instead.
- Basic chicken arroz caldo is usually pale white in color. However, some recipes like to add safflower or saffron for colour and aroma. For my version, I add a hint of turmeric instead for its antioxidant properties, as well as its slight yellow colour.