Chicken Arroz Caldo: Filipino Chicken Rice Porridge

This comforting arroz caldo recipe will soothe and warm you from the inside out.

What is Arroz Caldo?

Arroz caldo is a Filipino rice porridge made with tender chicken and glutinous rice, flavored with garlic, onions, ginger, fish sauce, and other savory seasonings.

Although the name 'arroz caldo' is of Spanish origin, the dish itself has Filipino roots, tracing back to a congee adapted by Chinese-Filipino immigrants.

Steps to Make Arroz Caldo

1. Sauté the onion, garlic, and ginger until aromatic.
2. Add the chicken and stir in fish sauce.
3. Pour in the chicken broth and glutinous rice, then bring to a boil.
4. Season and cook until the chicken is tender and fully cooked.

How to Serve Arroz Caldo

To serve, top the arroz caldo with sliced green onions, lemon wedges, and a drizzle of fish sauce. For added richness, garnish with a hard-boiled egg, a classic touch for extra heartiness.

How to Store Arroz Caldo

Keep leftover arroz caldo in an airtight container in the fridge for up to three days. For the best results, store garnishes separately. When ready to serve, reheat the soup thoroughly on the stove or in the microwave, and add the garnishes just before serving.

Dinogo Community Tips and Praise

“Amazing,” says one member of the Dinogo community. “This recipe is fantastic as is, but you can always add more aromatics. I added extra ginger and garlic, and it was perfect!”

“Tastes just like what my mom used to make...delicious,” shares Peach. “I topped it with crispy fried chicken skin, toasted garlic, safflower, and green onions. Always use fresh garlic and ginger — it makes all the difference in both flavor and aroma.”

According to Lindsay Ceballos, "This is by far the BEST arroz caldo recipe! It’s become a regular in our household. I use standard white rice (with a bit of extra cooking time) and whatever chicken I have available, and it always turns out perfect."

Editorial contributions by Corey Williams

Ingredients List

• 2 tablespoons olive oil

• 1 onion, diced

• 2 cloves garlic, crushed

• 1 (2 inch) piece fresh ginger, peeled and thinly sliced

• 2 ¼ pounds chicken wings, split and tips discarded

• 1 tablespoon fish sauce (Optional)

• 5 ¼ cups chicken broth

• 1 cup glutinous sweet rice

• salt and pepper to taste

• 1 green onion, chopped

• 1 lemon, sliced (Optional)

• 1 teaspoon fish sauce for sprinkling, if desired (Optional)

Instructions

First, gather all your ingredients.

Heat oil in a large pot over medium heat. Sauté the onion, garlic, and ginger in the hot oil for about 5 minutes, or until fragrant.

Add chicken wings to the pot; cook and stir for 1 minute. Then, stir in the fish sauce, cover the pot, and cook for another 2 minutes.

Pour the chicken broth into the pot. Stir in the sweet rice and bring the mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent the rice from sticking to the pot's bottom.

Season the soup with salt and pepper. Ladle the soup into bowls and top with fresh green onions.

Serve with lemon wedges and extra fish sauce on the side, if preferred.

Nutrition Information (per serving)