Filipino Chicken Porridge (Arroz Caldo)

By Jacqui MacKenzie
September 16, 2013
113 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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
  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.

More Great Recipes:
Stew|Soup|Chicken|Grains|One-Pot Wonders|Fall|Winter|Christmas|Entree