Filipino Chicken Porridge (ArrozĀ Caldo)

September 16, 2013
2 Ratings
Photo by Bobbi Lin
Author Notes

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

  • Serves 6
  • 1 tablespoon canola oil, plus more for frying
  • one 1-inch piece of ginger root, peeled and finely chopped
  • 1 small onion, chopped
  • 6 cloves garlic, smashed, peeled, and minced, divided
  • 1 to 1 1/2 pounds boneless, skinless chicken thighs, sliced
  • 2 tablespoons fish sauce
  • 1 cup short grain rice
  • 4 cups chicken broth
  • Green onions, thinly sliced, as garnish
  • Fried garlic flakes, as garnish
In This Recipe
  1. Heat canola oil in a large pot or Dutch oven over medium heat. Add the ginger, onion, and 3 cloves of garlic and cook until the onion is translucent, about 3 minutes.
  2. Add the chicken and cook until browned, about 5 minutes.
  3. Add the fish sauce and let simmer for a few minutes, then add rice and simmer a few minutes more, stirring often.
  4. Add the chicken broth and bring to a boil. Lower heat and let simmer, stirring frequently until the chicken and rice are cooked through, about 25 to 30 minutes.
  5. Meanwhile, make fried garlic flakes: Heat a few tablespoons of canola oil in a skillet over medium-high heat. Add the remaining 3 cloves of minced garlic and fry until a deep golden brown. Transfer the flakes to a paper towel and set aside.
  6. Serve arroz caldo with fried garlic flakes and green onions sprinkled on top.

See what other Food52ers are saying.

  • monkeymom
  • Max Dercum
    Max Dercum
  • ItsBrooksie
  • Ruthy
  • giuia.grady
I like focusing on the small, simple moments that make up our every day. In the real world, I'm a web content editor for an international non-profit service organization. My favorite foods are eggs and avocados.

10 Reviews

monkeymom March 24, 2017
This was delicious and easy. Perfect for a rainy day with a cold. Thank you!
linklau March 11, 2016
Too much liquid. And way too salty from the fish sauce.
Karla W. March 2, 2016
This is so amazingly delicious! Much more complex than the sum of its simple parts, thanks so much for this recipe!
Max D. February 5, 2016
i was taught to make this w/ Jimaca as well.
ItsBrooksie February 5, 2016
I made this last night and had it again for lunch today! Tasty and satisfying, true "comfort food." The ginger really transformed the dish from typical chicken-and-rice fare. I followed the recipe and used brown short grain rice. Adding this to the rotation!
Ruthy January 24, 2016
Hate to be a killjoy but what can I use instead of fish sauce? Allergies
Author Comment
Jacqui M. January 25, 2016
Try soy sauce instead!
Kennedy A. January 24, 2016
What adjustments would be needed to make this lovely dish with brown rice?
Author Comment
Jacqui M. January 25, 2016
I have not tried this recipe with brown rice but I would use the same measurements. Would love to hear how it turns out!
giuia.grady January 22, 2016
This is definitely a favorite in our house. My mom always uses a 1:1 mix of medium grain rice and sticky glutinous rice. She also dry fries a healthy pinch of saffron then adds it to the dish in the last 5 minutes of cooking.