Ingredients

  • Serves 2-3 people
  • 500 g chicken pieces (bone in and cut into large chunks)

  • 1 white onion (sliced)

  • 5 cloves garlic (crushed)

  • 30 g ginger (sliced)

  • 1 tbsp fish sauce

  • 7 cups water

  • 1 tsp spring onions (chopped)

  • 1 egg (hard boiled)

  • 2 calamansi limes

  • 1 tsp fried garlic bits

  • 1 tsp sesame oil

  • 3 tbsp vegetable oil

  • salt (to taste)

  • pepper (to taste)

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Recipe Courtesy of
Asian Food Network

Chicken Arroz Caldo

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Arroz caldo literally translates to ‘warm rice’. Have this Filipino rice porridge for breakfast to kickstart your day! Ingredients
  • Easy
  • 10 min
  • 30 min
  • 10 min
  • 4 steps
  • 15 Ingredients
  • Easy
  • 4 steps
  • 15 Ingredients
  • 10 min
  • 30 min
  • 10 min

 

Chicken Arroz Caldo

Although it has a Spanish name, Arroz Caldo, which literally translates to ‘warm rice’, has origins rooted in the Chinese-Filipino migrant community. It has transformed over centuries using Filipino ingredients, making this a popular rice porridge across the Philippines. Filipinos love eating Arroz Caldo for breakfast or as a heavy snack in mid-afternoon. The congee is also a perfect meal to have on a cold or rainy day. If you are unwell, the Arroz Caldo will be the ideal comfort food and one of the best ways to boost your immune system. Add in some chicken and you are all sorted! Here, we will teach you how to make Chicken Arroz Caldo, alongside tips and tricks on cooking this amazingly simple yet yummy dish!

 

Frequently Asked Questions About Chicken Arroz Caldo

What can the Chicken Arroz Caldo be served with?

As with any type of congee, you can have the Chicken Arroz Caldo with a hard-boiled egg and a fish sauce as a condiment. For a Singaporean twist, for instance, to this Arroz Caldo recipe, you can add a sotong ball, flavored Japanese egg or even some ikan bilis.

Can I use brown rice for this chicken congee?

Yes, of course! It is also a healthier option packed with high amounts of fiber, minerals and vitamins.

How do I give the congee its traditional yellow color?

Traditionally, the safflower, a plant species known as kasubha in the Philippines, is used to give the congee its color when cooked with the rice. However, it does not add any extra flavor. To make the dish taste better, you may use saffron, a spice derived from a flower species, to add a tinge of earthy flavor and aroma to the dish. While we have not used either of these ingredients in our Arroz Caldo recipe, we encourage you to experiment with them when you cook this dish.

Tips on How to Make Chicken Arroz Caldo

  1. Use bone-in parts for chicken for added flavor: Using boneless chicken breast or thigh meat is common. However, you can also infuse more flavor if you use bone-in chicken parts to enhance the flavor of the rice porridge.
  2. Add garlic when oil is still heating up before adding onions: When you add in your crushed garlic into the pan while the oil is still beginning to simmer, you allow it to cook evenly while the onions turn translucent. This prevents the garlic from being overcooked.
  3. Garnish the dish to elevate its look and appeal: You can garnish the rice porridge with toasted garlic, black pepper and chopped scallions. Add a few strands of safflower or saffron as well!

Instructions

  1. Fry onion, ginger, chili and garlic

    • In a pan on medium heat, heat up 3 tbsp vegetable oil and sauté onions, ginger, and garlic for 5 minutes, until onions appears translucent.


  2. Fry chicken

    • Add in chicken and fry for 5 minutes until brown. Pour 1 tbsp fish sauce and stir well. Let it cook 1 minute.


  3. Cook rice

    • Add rice and cook for 1 minute, stirring constantly.

    Congee, or porridge, is often eaten as breakfast food or food to boost your immune system when you’re sick.



  4. Add water and boil

    • Add 7 cups water in and bring to a boil, skimming occasionally by using a ladle or a spoon to remove the layer of foam on the surface of the porridge. Let it cook for 15 to 20 minutes, stirring occasionally, until the rice is completely cooked. 
    • Season to taste with salt and pepper, if needed.


Garnish and Serve!

Serve on bowls and garnish with sesame oil, chopped spring onions, hard boiled egg, calamansi limes and fried garlic bits. Serve hot.

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    Ingredients
    • Serves 2-3 people
    • 500 g chicken pieces (bone in and cut into large chunks)

    • 1 white onion (sliced)

    • 5 cloves garlic (crushed)

    • 30 g ginger (sliced)

    • 1 tbsp fish sauce

    • 7 cups water

    • 1 tsp spring onions (chopped)

    • 1 egg (hard boiled)

    • 2 calamansi limes

    • 1 tsp fried garlic bits

    • 1 tsp sesame oil

    • 3 tbsp vegetable oil

    • salt (to taste)

    • pepper (to taste)

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