- Prep time 20 minutes
- Cook time 45 minutes
- Serves 6
This is a thick chicken and rice porridge perfect for warming the bones on a chilly day. My parents always ate it on Christmas Eve in the Philippines. This dish thickens over time, so add a bit more water when reheating. —Jacqui MacKenzie
Test Kitchen Notes
This Filipino porridge recipe is comfort food in a bowl. With every bite, you'll feel your soul warming up from within, it's that satisfying. Featuring simple aromatics like ginger, onion, and garlic, as well as weeknight-friendly skinless, boneless chicken thighs and lots of rice, you'll find yourself craving this recipe whenever it's getting chilly out, and you just want to warm yourself and your family or friends up with an easy dish. The fish sauce gives it a perfectly salty umami bomb, and the fried garlic flakes help tie everything together. Nothing makes your kitchen smell better than frying up a batch of garlic, trust us. It's extremely versatile too, as you can use basically whatever kind of rice you'd like (just keep in mind the cook times may vary, so be sure to taste as you go).
There's a reason why we call this chicken porridge the new chicken soup, and you can put it together even when you're not feeling your best. It really takes staple pantry ingredients and combines them in an unforgettable, savory way. You can add whatever spices you like too, if there's some you need to use up from your spice cabinet. If you don't have fish sauce or don't enjoy it, you can use soy sauce instead. No matter which way you go, you're going to come back to this recipe again and again whenever you've got a cold or if it's rainy outside and this simple dish is what everyone wants for dinner. —The Editors
canola oil, plus more for frying
(1-inch) piece ginger, peeled and finely chopped
small onion, chopped
garlic cloves, finely chopped, divided
1 to 1 1/2 pounds
skinless, boneless chicken thighs, sliced
Thinly sliced scallions, for serving
- In a large pot or Dutch oven over medium heat, heat the oil. Add the ginger, onion, and half of the garlic and cook, stirring occasionally, for about 3 minutes, until the onion is translucent.
- Add the chicken and cook, tossing to combine, for about 5 minutes, until browned.
- Add the fish sauce and let simmer for a few minutes, then add the rice and simmer a few minutes more, stirring often.
- Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, for 25 to 30 minutes, until the chicken and rice are cooked through.
- Meanwhile, in a small skillet over medium-high heat, heat a few tablespoons of the oil. Add the remaining half of the garlic and fry until a deep golden brown. Transfer the garlic to paper towels.
- Serve the arroz caldo with the fried garlic flakes and scallions sprinkled on top.