Arroz caldo is a Filipino comfort food of rice slowly simmered with ginger and chicken until creamy and spoonable. Toasted garlic, scallions, black pepper, and calamansi give the gentle porridge a bright, savory finish.
Brown the aromatics and chicken first, then simmer the rice slowly so it releases starch and develops a rich, cohesive texture.
Stir every few minutes near the end because the rice thickens quickly and can catch on the bottom of the pot.
Serving Suggestions
Serve hot with boiled eggs, extra toasted garlic, scallions, black pepper, and calamansi wedges.
Recipe Notes
Refrigerate for up to four days. Reheat with stock or water because the porridge thickens considerably when chilled.
Filipino Arroz Caldo
Ginger chicken rice porridge finished with toasted garlic, scallions, black pepper, and calamansi.
Ingredients
Equipment
Method
Toast the Garlic:
- Heat half the oil in a small skillet over medium-low heat. Fry the sliced garlic for 3 to 4 minutes until golden and crisp. Transfer it and the oil to a small bowl.
Build the Base:
- Heat the remaining oil in a heavy saucepan. Cook the onion and ginger for 4 minutes until softened. Add the chicken and brown lightly for 4 minutes.
- Add the rinsed rice and stir for 2 minutes so the grains are coated and lightly toasted.
Simmer:
- Pour in the stock, fish sauce, salt, and pepper. Bring to a boil, then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, until the chicken is tender and the rice is creamy.
- Remove the chicken, pull the meat from the bones, and return the meat to the pot. Simmer for 5 minutes more and adjust the seasoning.
Serve:
- Ladle into bowls and top with scallions, toasted garlic and its oil, a boiled egg half, black pepper, and calamansi juice.
Nutrition
Notes
- For a looser porridge, add hot stock a little at a time just before serving.
- The toasted garlic is worth making separately because it stays crisp and gives the soft porridge contrast.
