Arroz Caldo (Filipino Chicken Porridge/ Congee)– A go-to breakfast or snack to many Filipinos especially during the rainy days.
If ever you’re experiencing a really cold day or you’re feeling a bit under the weather, the solution is some nice and warm soup that soothes your body and soul at the same time.
And what better option do we have other than the flavorful Arroz Caldo? There is no doubt that most Filipinos would imagine this food whenever it is cold.
Learn how to make this delicious arroz caldo dish in this recipe article and see some tips and trivia as you read through below.
What is Arroz Caldo?
Arroz caldo is a popular food here in the Philippines usually served when you’re feeling a bit sick–thus being a comfort food.
It is a Filipino-style rice congee made out of chicken, partnered with a broth infused with onion, garlic and ginger, along with toppings like hard-boiled egg, fried garlic and some spring onions.
Arroz Caldo or Lugaw?
It can be confusing to most of you because when we see rice filled with a thick soup, we immediately think that it is lugaw. Arroz caldo is different in a way because it uses chicken along with some other toppings. And lugaw is just the plain old thick and sticky rice added with water and salt.
Ingredients You’ll Need
What type of rice to use?
You may use high-starch rice like jasmine or japonica, but you also have the option to use sticky or glutinous rice for the arroz caldo. This will make the dish have a thicker consistency and it will make you feel fuller in every sip, however, this is not always available at home so you can still use long-grained rice.
Chicken broth
This recipe recommends the use of chicken broth or chicken stock, but if that is not available, you can use chicken bouillon cubes to add some flavor and just mix it with water. Even then, the use of water alone is completely fine and will still result in a flavorful arroz caldo.
Toppings
The topping ingredients are optional and the recipe will be fine without it, but if you want to have some additional taste and if you want to make the arroz caldo more appealing, especially if you want to serve it to other people, then it is recommended for you to have them added in the recipe.
Aside from these, we will also use other regular pantry ingredients like onion, garlic, chicken, ginger, fish sauce, salt, black pepper, and cooking oil. If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
- Cooking Pot (Kaldero)- Arroz caldo is a one pot dish and you will be needing the same cooking pot or deep casserole for the whole process. In case you are not cooking a large quantity, you can also use a deep saucepan.
In need of kitchen tools and equipment? Read this before you buy:
How to Make Arroz Caldo?
Making arroz caldo is not a difficult task. You can make one at your home readily since you probably have all the ingredients available with you in the kitchen. If not, you can always buy at your nearest local stores and they will probably have the ingredients.
To start, once you have all of the ingredients, all you have to do is to think about adding all of the ingredients in the cooking pot and making sure that none of the ingredients will be overcooked.
You can season the arroz caldo with salt and pepper while you’re sauteing the garlic, onion, and ginger, so it will not be hard to forget while you’re adding other ingredients later on. It is fine and the flavors will infuse with the chicken earlier in the process.
Homemade Fried Garlic
Fried or toasted garlic is a highly recommended topping and I suggest you have this freshly made at home!
What you’ll need:
- 1/2 cup chopped garlic
- 1/2 cup cooking oil
What you’ll do:
- Pour the cooking oil in a pan then apply heat.
- Add-in the garlic.
- Adjust the heat of the stove to “low” and wait until the garlic turns golden brown (or medium brown if desired).
- Drain the oil and place in a bowl with paper towel or tissue to absorb excess oil.
Cooking Tips
- Don’t waste any ingredients. If you already have some steamed rice with you, you can cut down the cooking time by just using that instead. All you have to do is to reduce the amount of chicken broth you are going to use to about 3 or 4 cups and simply see to it that the rice will not be overcooked while you are simmering.
- Use chicken with bone-in parts. It is okay to use boneless chicken, as it will make it easier to eat. But the bones of the chicken bring more flavor to the arroz caldo, so if you feel like you’re lacking some flavor for the dish, this is what you can do.
Secret To Yummier Arroz Caldo
For a yummier arroz caldo, I suggest you add these two optional ingredients: Safflower and Lemongrass!
Safflower, also known as “Kasubha,” is often mistaken for saffron, but it’s primarily used as a coloring agent to provide a beautiful yellow hue to dishes. With a scent reminiscent of chocolate and tobacco, it adds a subtle aroma to the dish. However, the flavor itself is quite mild.
The addition of lemongrass provides a refreshing and citrusy aroma, which complements the taste of ginger and intensifies the overall flavor. Believe me, if you haven’t tried it yet, you’re missing out!
FAQs
I suggest you use fresh ginger, however, if you really must, yes you can use powdered ones but expect less when it comes to flavor.
For the most flavorful results, I suggest using chicken thighs, backs, and wings, although any cuts of chicken will suffice.
If you’re unable to find safflower, don’t worry – there are alternatives available. You could opt for the more expensive saffron, or try adding a dash of turmeric powder instead. If you’re feeling adventurous, you could even experiment with using both!
How to Serve Arroz Caldo
Arroz caldo is best served hot during breakfast or snack. The toppings are usually added when you are about to eat and while you are eating. You can pair this with coffee during breakfast or with a fruit juice or soda during snack.
How to Store and Reheat Arroz Caldo
To store, transfer the porridge (toppings separated) in a clean food container and refrigerated up to 3 days. To reheat, you must first add a bit of water to loosen the consistency since the rice have absorbed the liquids. Heat in a pot over a stovetop or use a microwave oven.
Other Breakfast Recipes
For a quick reference about this recipe, see the recipe table below:
Arroz Caldo (Pinoy Chicken Porridge) Recipe
Equipment
- Cooking Pot
Ingredients
Main Ingredients
- 1 cup rice or glutinous rice, uncooked
- 1 kg (2.2 lbs) chicken, cut into serving pieces
- 1 pc medium-sized onion, chopped
- 4 cloves garlic, minced
- 1 knob ginger, cut into thin strips
- 2 tbsp fish sauce
- 6 cups chicken broth, or water
- 2 tbsp cooking oil
- salt and pepper, to taste
Topping Ingredients (Optional)
- 1 pc green onion, chopped
- 1 pc lemon or 4 pcs calamansi
- 3 pcs eggs, hard-boiled
- 2 tsp chopped fried garlic
Instructions
- In a cooking pot, pour-in and heat cooking oil over medium heat.
- Add-in the chopped onion, minced garlic, and chopped ginger. Saute until soft and aromatic.
- Add-in the chicken. Cook for 5 minutes or until golden brown.
- Add-in the fish sauce, and chicken broth, and uncooked rice. Bring to a boil.
- Cover the pot and let it simmer while stirring occasionally. Cook for 20 to 30 minutes.
- Season with salt and pepper, and garnish with chopped green onions, squeezed lemon, hard-boiled eggs, and chopped fried garlic.
- Transfer to a serving plate or serving bowl. Serve and enjoy!
Notes
Nutrition
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