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Chicken Arroz Caldo

A comforting Filipino rice porridge with tender chicken, savory broth, and ginger.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Filipino
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon vegetable oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 pound chicken thighs bone-in and skin-on
  • 1 cup jasmine rice rinsed
  • 6 cups chicken broth
  • 2 tablespoons fish sauce
  • Salt and pepper to taste
  • Green onions chopped, for garnish
  • Lemon or calamansi for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife
  • Serving bowls

Method
 

  1. Heat the vegetable oil in a large pot over medium heat. Sauté the diced onion until translucent and fragrant, about 3 minutes.
  2. Stir in the minced garlic and ginger, cooking for another minute.
  3. Add the chicken thighs to the pot, skin side down. Brown the chicken on both sides for about 5 minutes.
  4. Once the chicken is browned, add the rinsed jasmine rice. Stir to combine.
  5. Pour in the chicken broth and add the fish sauce. Bring the mixture to a boil.
  6. Reduce the heat to low, cover and let it simmer for 30 minutes, stirring occasionally.
  7. After 30 minutes, taste and season with salt and pepper as needed.
  8. Remove from heat and ladle into serving bowls. Garnish with chopped green onions and serve with lemon or calamansi wedges.

Notes

For a creamier texture, let the arroz caldo sit for a few minutes before serving.