There’s something magical about a steaming bowl of Filipino Chicken Arroz Caldo on a cool evening. It’s creamy, gingery, and loaded with tender chicken simmered in rice broth until everything blends into pure comfort.
The first time I made this dish was on a chilly fall night when everyone in the house was sniffling. I wanted something cozy but light — and arroz caldo delivered. The ginger warmed us right up, the garlic filled the kitchen with that soul-soothing aroma, and every spoonful felt like a hug. Now it sits right next to my Creamy Cheesy Potato Soup and Cabbage Detox Soup as a go-to when comfort is on the menu.
Ingredients
Equipment
Method
- In a large pot, heat oil over medium heat. Add garlic and sauté until golden brown, then add onion and ginger. Cook for about 2 minutes until fragrant.
- Add chicken pieces and cook until lightly browned on all sides.
- Stir in uncooked rice. Pour in chicken broth and fish sauce. Bring to a gentle boil.
- Lower heat and simmer uncovered for 30–40 minutes, stirring occasionally, until rice breaks down and mixture is creamy. Add broth or water as needed.
- Season with salt and pepper. Serve hot, garnished with eggs, green onions, fried garlic, and lemon or calamansi.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Filipino Chicken Arroz Caldo
It’s soothing, savory, and deeply aromatic. Arroz caldo (which literally means “rice broth”) is the Filipino version of congee or rice porridge — thicker than soup but still creamy and spoonable. It’s a simple dish that turns humble ingredients like chicken, rice, and ginger into something extraordinary.
If you enjoy cozy, flavorful recipes like my Chicken Enchilada Soup or Snow Day Soup, you’ll fall in love with this comforting Filipino favorite.
Ingredients You’ll Need
For the Arroz Caldo:
- 1 tablespoon oil (vegetable or olive oil)
- 5 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons fresh ginger, sliced thin
- 1 ½ pounds bone-in chicken thighs or drumsticks
- 1 cup jasmine rice (or glutinous rice for creamier texture)
- 6 cups chicken broth
- 1 tablespoon fish sauce (or soy sauce)
- Salt and pepper to taste
For Garnish:
- Hard-boiled eggs, halved
- Chopped green onions
- Fried garlic bits
- Lemon or calamansi wedges
If you love simple, rustic meals with deep flavor, you’ll also enjoy my Old-Fashioned Southern Meatloaf — same comfort, different culture.
How to Make Filipino Chicken Arroz Caldo
Step 1: Sauté the Aromatics
In a large pot, heat oil over medium heat. Add garlic and sauté until golden brown, then add onion and ginger. Cook for about 2 minutes until fragrant.
Step 2: Brown the Chicken
Add chicken pieces and cook until lightly browned on all sides. This builds flavor for the broth.
Step 3: Add Rice and Broth
Stir in the uncooked rice, coating it in the flavorful oil. Pour in the chicken broth and fish sauce, then bring to a gentle boil.
Step 4: Simmer and Stir
Lower the heat and simmer uncovered for 30–40 minutes, stirring occasionally, until the rice breaks down and the texture becomes creamy. Add more broth or water if needed.
Step 5: Season and Serve
Adjust salt and pepper to taste. Serve hot, topped with boiled egg, green onions, fried garlic, and a squeeze of lemon or calamansi.
If you love one-pot wonders, this recipe is every bit as comforting as my Crack Chicken & Rice Soup.
Tips for Perfect Arroz Caldo
- Use bone-in chicken: It adds extra flavor and richness to the broth.
- Keep stirring: Prevents rice from sticking to the bottom.
- Adjust thickness: Add more broth for soupier texture or simmer longer for thicker consistency.
- Fry extra garlic: It makes the best crunchy topping!
Those little tricks make all the difference — just like in my Loaded Cornbread Casserole, where every layer counts.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently over low heat with a splash of water or broth to loosen the texture.
Freezing: Not recommended, as rice may become mushy when thawed.
Like my Christmas Bread Recipe, this dish is even better the next day when the flavors deepen.
Flavor Variations
- Lugaw-Style: Skip the chicken and make it plain with extra garlic and ginger.
- Arroz Caldo Gata: Add ½ cup coconut milk for a creamier twist.
- Spicy Arroz Caldo: Stir in chili flakes or a bit of chili oil before serving.
- Vegetarian Version: Replace chicken with tofu and use vegetable broth.
If you love adaptable recipes like this, you’ll enjoy my Creamy Lemon Garlic Shrimp Orzo — another flexible favorite.
Frequently Asked Questions
1. Can I use boneless chicken?
Yes — thighs work best, but reduce cooking time slightly.
2. What kind of rice is best?
Jasmine rice gives classic texture; glutinous rice makes it extra creamy.
3. Can I make this in a slow cooker?
Absolutely — cook on LOW for 4–5 hours, stirring once halfway through.
4. What can I serve with arroz caldo?
A slice of Christmas Bread or crispy spring rolls pairs perfectly.
The Final Bite
This Filipino Chicken Arroz Caldo is comfort in a bowl — creamy, gingery, and full of soulful flavor. Whether you’re feeling under the weather or just need a cozy meal, it’s the kind of dish that heals from the inside out.
Serve it warm with a squeeze of lemon, a sprinkle of fried garlic, and a side of my Cajun Potato Soup for a global comfort feast that hits every note.