My Sunday meals after mass always included a comforting bowl of arroz caldo from our favorite carinderia just a few steps away from the church. That warm rice porridge, with tender chicken and ginger, was always a hit with the family. As a dad who loves to cook, I wanted to bring that same comfort to our home kitchen. There’s just something special about serving arroz caldo on a chilly day—it feels like giving your family a warm hug through food.
Whenever my kids feel a bit under the weather, this is my go-to recipe. The mix of chicken, garlic, and a squeeze of calamansi always seems to help. Plus, it’s easy to make, so I can whip it up without much fuss. I love how this dish brings us together around the table, enjoying something simple but hearty.
Ready to cook some arroz caldo? Let’s get started!
What is the difference between lugaw and arroz caldo?
Lugaw and arroz caldo are both Filipino rice porridge dishes, but they have their differences. Lugaw is the simpler one—just rice cooked in a lot of water until it turns into a soft, porridge-like consistency. It’s usually seasoned with salt or patis (fish sauce) and sometimes topped with fried garlic, scallions, or a boiled egg. It’s great on its own or paired with tokwa’t baboy.
Arroz caldo is like an upgraded version of lugaw. It’s more flavorful, with a mix of chicken, ginger, and garlic. The name comes from Spanish, meaning “rice broth,” so it has a richer taste. You’ll often find it topped with fried garlic, a boiled egg, and a squeeze of calamansi. Some even add saffron for a little extra color and flavor.
So, while both are rice porridges, lugaw is simpler, while arroz caldo is heartier and usually has more ingredients to make it extra satisfying.
Chicken Arroz Caldo Ingredients
Glutinous Rice: Sticky and soft when cooked, this rice gives arroz caldo its comforting, thick texture.
Ginger: Adds a warm, slightly spicy flavor that’s essential for that soothing, signature arroz caldo taste.
Garlic and Onion: These two aromatics are sautéed together to build a savory and flavorful base for the dish.
Chicken: Adds protein and richness to the arroz caldo, making it hearty and filling.
Fish Sauce: Brings a deep umami flavor that enhances the taste of the broth.
Lemongrass: Infuses a subtle citrusy aroma that brightens up the dish.
Safflower (Kasubha): Adds a light, earthy flavor and gives the arroz caldo a golden color.
Salt: Adjusts the seasoning to bring out all the flavors.
Optional Toppings (Boiled Egg, Green Onions, Fried Garlic, Calamansi): These toppings add texture, color, and a final burst of flavor that makes every bowl extra satisfying.
How To Cook Chicken Arroz Caldo
Soak the Rice
First, soak the glutinous rice in water for about 30 minutes. This helps soften the rice and makes it easier to cook. After soaking, drain the water and set the rice aside.
Sauté the Aromatics
In a large pot, heat a bit of cooking oil over medium heat. Once the oil is hot, add the julienned ginger, minced garlic, and chopped onion. Sauté them until they’re soft and fragrant, which usually takes a couple of minutes.
Brown the Chicken
Next, add the chicken pieces to the pot. Sauté the chicken until it gets lightly browned on all sides. This helps build the flavor of the dish.
Add the Fish Sauce
Now, stir in the fish sauce. Let it cook for another 2-3 minutes so the flavors blend together nicely with the chicken and aromatics.
Cook the Rice
With the chicken and aromatics ready, drain the soaked rice and add it to the pot. Let it simmer for a few minutes, stirring occasionally to make sure everything is mixed well.
Add the Broth and Simmer
Next, pour in 6 cups of water or chicken broth, then bring the pot to a boil. Once it’s boiling, lower the heat and let it cook for about 30 minutes. Make sure to stir occasionally to prevent the rice from sticking to the bottom.
Add Lemongrass for Flavor
After the arroz caldo has been cooking for 30 minutes, add the lemongrass. Let it simmer for another 10 minutes to let that citrusy aroma infuse into the dish. After that, remove the lemongrass stalks.
Finish with Safflower and Season
To finish, stir in the safflower (kasubha) to add that signature golden color. Then, season with salt to taste. Adjust the seasoning based on your preference.
Serve and Add Toppings
Finally, ladle the arroz caldo into bowls and add optional toppings like boiled egg, green onions, fried garlic, and a squeeze of calamansi if you like. Now, it’s ready to serve! Enjoy!
Tips for Cooking the Best Arroz Caldo
- Use Fresh Ingredients
Using fresh ginger, garlic, and chicken makes a big difference in flavor. Fresh ingredients give your arroz caldo a vibrant, authentic taste that’s hard to achieve with dried or pre-packaged ones. - Don’t Rush the Sauté
Take your time sautéing the ginger, garlic, and onion until they’re really soft and fragrant. This step is crucial for building a deep, rich flavor base for your arroz caldo. - Stir Occasionally
Stir the pot occasionally while it’s simmering to keep the rice from sticking to the bottom. This simple step ensures your arroz caldo has a perfect creamy consistency without any burnt bits. - Adjust Seasoning Gradually
Start with a little salt and fish sauce, then taste and adjust as you go. It’s easier to add more seasoning if needed rather than try to fix an overly salty dish. - Let It Rest
Let the arroz caldo sit for a few minutes after cooking before serving. This helps the flavors meld together and makes the texture even creamier.
Frequently Asked Questions
While glutinous rice is traditional and gives the best texture, you can use regular white rice if needed. Just note that the consistency might be slightly different.
Yes, you can prepare arroz caldo in advance and store it in the refrigerator for up to 3 days. Reheat it gently on the stove and add a bit of water or broth if it thickens too much.
If you don’t have lemongrass, you can skip it or use a small amount of lemon zest as a substitute for a similar citrusy aroma. I haven’t tried it before but I think it’ll work.
Yes, you can freeze arroz caldo for up to 3 months. Just let it cool completely, then transfer to an airtight container; reheat on the stove and add extra broth as needed.
Arroz Caldo
Ingredients
- 1 cup Glutinous Rice
- Water (for soaking)
- 1 piece Ginger thumb-sized(julienned)
- 8 cloves Garlic (minced)
- 1 piece Onion (chopped)
- 500 grams Chicken (cut into serving pieces)
- 2 tbsp Fish Sauce
- 6 cups Water or Chicken Broth
- 2 stalks Lemongrass
- 1 tbsp Safflower / Kasubha
- Salt (to taste)
- Boiled Egg,Green Onions, Fried Garlic,Calamansi (optional toppings)
Instructions
- Soak 1 cup of glutinous rice in water for 30 minutes, then drain.
- Heat a large pot over medium heat and add a little cooking oil. Sauté the julienned ginger, minced garlic, and chopped onion until fragrant and softened.
- Add the chicken pieces to the pot and sauté until the chicken is lightly browned.
- Stir in the fish sauce and continue to cook for another 2-3 minutes to let the flavors combine.
- Drain the soaked glutinous rice and add it to the pot with the sautéed chicken and aromatics. Let the rice simmer for a few minutes, stirring occasionally.
- Pour in 6 cups of water or chicken broth and bring the mixture to a boil. Once boiling, lower the heat and let it cook for about 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
- After 30 minutes, add 2 stalks of lemongrass to the pot and let it simmer for an additional 10 minutes to infuse the flavor. Remove the lemon grass from the pot after simmering.
- Add 1 tablespoon of safflower (Kasubha) to the pot and stir it in. Add salt to taste according to your preference, adjusting the seasoning as needed.
- Serve the Chicken Arroz Caldo in bowls, topped with optional boiled egg, green onions, fried garlic and calamansi if desired.
