Arroz Caldo (Filipino Chicken Porridge)
Inspired by Traditional Filipino Comfort Food
Be it Chinese congee, Indian khichdi or Filipino Arroz Caldo, rice porridge has always been my go-to comfort food. Arroz Caldo, literally meaning warm rice, may be just a simple Filipino dish cooked with rice, chicken wings, ginger and garlic, but the end result is luxuriously creamy and packed with umami. If you are already a fan of Chicken Adobo, this dish is going to make you fall in love with Filipino food all over again – enjoy the recipe!
Recipe
- Prepare Rice: Rinse the rice and soak it in a few cups of water for about an hour. Drain the water thoroughly before use.
- Sauté Aromatics: In a tall saucepan, heat the oil over a medium flame. Add the onion, ginger, and garlic; stir-fry for 2–3 minutes until highly aromatic.
- Sear Chicken: Add the chicken wings and cook for 3–4 minutes, stirring occasionally, until lightly golden brown all over. Pour in the tablespoon of fish sauce and continue cooking for 1–2 minutes.
- Toast Rice: Add the drained rice and continue cooking until the grains start to turn a light brown.
- Simmer: Pour in the water and add the crumbled chicken stock cubes, stirring until fully dissolved. Bring the mixture to a boil. Reduce the heat to low, cover with a tight lid, and cook for about 45 minutes, stirring occasionally to prevent sticking.
- Finish: Cook until the rice has broken down and the porridge reaches your desired thick, luxurious consistency. Season with salt and pepper to taste.
- Serve: Ladle into 4 large serving bowls. Garnish beautifully with the boiled eggs, crispy fried garlic, and chopped spring onions. Serve alongside fresh lemon or calamansi wedges and extra fish sauce on the side.
💡 Chef Notes & Tips
- Homemade Crispy Fried Garlic: To make your own crispy garlic topping, simply fry 4 teaspoons finely chopped garlic in 2–3 tablespoons oil on low heat until crispy brown all over. Keep stirring occasionally to prevent garlic from sticking to the bottom of the pan. Drain using a slotted spoon, and let it cool slightly before using.
- Rice Selection: Using a mix of 70% Jasmine white rice and 30% Glutinous (sticky) rice yields an incredibly silky, naturally thick texture characteristic of premium street-style Arroz Caldo.
- Adjusting Thickness: Porridge continues to thicken as it sits. If preparing ahead or dealing with leftovers, reheat with a splash of hot water or extra chicken stock to loosen the texture.
