Name: Authentic Filipino Arroz Caldo Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Filipino
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 head garlic, minced (about 12 cloves); 2 shallots, finely diced; 3-4 tablespoons fresh ginger, diced (about a 3-4 inch piece); ½ – 1 tablespoon dried turmeric; 1 whole chicken, cut into pieces (about 2 lbs), skin removed; 3 tablespoons fish sauce; 8 cups no-sodium added chicken broth; 1 cup glutinous rice; 1 cup jasmine rice; Salt to taste; Pepper to taste; 6 tablespoons fried garlic; 1 calamansi or lemon, cut into wedges; 2 green onions, thinly sliced; 6 eggs, hard boiled

Introduction

Arroz Caldo is a comforting Filipino rice porridge that’s perfect for chilly days or when you need a soothing meal. This hearty dish features tender chicken, aromatic ginger, and flavorful spices simmered to perfection. Topped with savory garnishes, it’s a delicious way to enjoy a traditional favorite at home.

The image shows a close-up of a white bowl filled with a thick, yellow soup that has a slightly grainy texture, suggesting a blend of lentils or grains. On top of the soup, there is a halved hard-boiled egg with a bright yellow yolk in the center and white edges, placed near the back right side of the bowl. To the left of the egg, there is a pile of crunchy golden-brown topping, possibly fried onions or nuts. Near the front of the bowl, a small cluster of fresh, bright green sliced scallions rests on the soup's surface. A thin slice of lemon with a light yellow and orange peel is tucked into the right side of the bowl next to the egg. In the background, there is a wooden board with additional garnishes, including another half of a hard-boiled egg, a white bowl of sliced scallions, and a small container of more crunchy toppings. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil

1 onion, diced

1 head garlic, minced (about 12 cloves)

2 shallots, finely diced

3-4 tablespoons fresh ginger, diced (about a 3-4 inch piece)

½ – 1 tablespoon dried turmeric

1 whole chicken, cut into pieces (about 2 lbs)

3 tablespoons fish sauce

8 cups chicken broth, no-sodium added

1 cup glutinous rice (see notes for substitutions)

1 cup jasmine rice (see notes for substitutions)

Salt to taste

Pepper to taste

For Serving (Optional):

6 tablespoons fried garlic

1 calamansi or lemon

2 green onions, thinly sliced

6 eggs, hard boiled

Instructions

Step 1: Prepare your mise en place by peeling and dicing the garlic, onions, shallots, and ginger. If using a whole chicken, cut it into parts and remove the skin, leaving the bones intact.

Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the garlic, onion, shallots, ginger, and turmeric. Stir constantly to prevent burning and cook until fragrant, about 5 minutes.

Step 3: Add the chicken pieces and sauté until they begin to brown and caramelize, about 5 minutes. This helps release flavorful juices into the dish.

Step 4: Pour in the fish sauce, cover the pot, and let it cook down for 1-2 minutes.

Step 5: Add the glutinous rice and jasmine rice to the pot and stir well to coat the rice with the aromatics.

Step 6: Pour in the chicken broth and stir to combine. Bring the mixture to a boil, which may take up to 10 minutes for this large batch.

Step 7: Reduce the heat to medium-low and simmer uncovered for 10-15 minutes, stirring occasionally to prevent rice from sticking and burning on the bottom.

Step 8: Once the rice is cooked and the desired texture is reached, season with additional fish sauce, salt, pepper, and a squeeze of lemon juice to taste.

Step 9: Serve hot, topped with a hard-boiled egg, fried garlic, and green onions. Offer lemon or calamansi slices on the side for extra brightness.

Tips & Variations

Substitute glutinous rice with regular white rice if unavailable, though it will change the texture slightly.

Use bone-in chicken thighs or drumsticks for a richer flavor and tender meat.

Add a pinch of white pepper or crushed chili flakes if you prefer a little heat.

For vegetarian version, replace chicken with mushrooms and use vegetable broth instead.

FAQs

Can I use only one type of rice for this recipe?

Yes, you can use solely jasmine rice or glutinous rice, but the combination creates the best texture. Jasmine rice adds fluffiness while glutinous rice gives creaminess.

Is it necessary to remove the chicken skin?

Removing the skin helps reduce excess fat and keeps the broth clearer, but you can leave it on if you prefer a richer taste. Just adjust cooking times if needed.