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Arroz Caldo (Traditional Filipino Chicken and Rice Porridge)
Traditional dish · Filipino
A comforting and hearty Filipino rice porridge made with chicken, ginger, garlic, and aromatics, simmered to a creamy consistency. This traditional version is rich in flavor and deeply satisfying.
Ingredients
- Chicken thighs, bone-in, skin-on1 lb
- Jasmine rice1 cup
- Chicken broth6 cups
- Garlic, minced4 cloves
- Ginger, grated1 tbsp
- Onion, chopped1/2 medium
- Fish sauce (patis)2 tbsp
- Turmeric powder1 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Toasted garlic bits (for garnish)2 tbsp
- Scallions, chopped (for garnish)2 tbsp
- Calamansi or lime wedges (for serving)4
Steps
- 1
In a large pot, sauté garlic, ginger, and onion until fragrant.
- 2
Add chicken thighs and sear until lightly browned.
- 3
Pour in chicken broth and bring to a boil. Skim off any impurities.
- 4
Add jasmine rice and turmeric powder. Stir well.
- 5
Reduce heat, cover, and simmer for 45-60 minutes, stirring occasionally, until rice is very soft and the porridge has thickened. Add water if it becomes too thick.
- 6
Remove chicken thighs, shred the meat, and return it to the pot. Discard bones and skin.
- 7
Season with fish sauce, salt, and black pepper to taste.
- 8
Serve hot, garnished with toasted garlic bits and chopped scallions. Offer calamansi or lime wedges on the side.
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