Arroz Caldo
Arroz caldo is the Filipino answer to congee — a thick, savory rice porridge built on chicken, ginger, and garlic that’s simmered low and slow until the rice breaks down completely. Topped with crunchy toasted garlic, sliced boiled egg, and a squeeze of calamansi, it’s the ultimate rainy-day or get-well-soon meal in Filipino households. Street vendors and home cooks alike swear by their own version, but the comforting base stays the same.
Watch It Made
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Instructions
- Heat oil in a large pot over medium heat. Saute half the ginger, onion, and garlic until fragrant.
- Add the chicken and cook until lightly browned on the outside, about 5 minutes.
- Stir in the rice and toast for a minute, coating it in the oil and aromatics.
- Pour in the broth, add fish sauce and annatto powder if using. Bring to a boil, then lower the heat and simmer, stirring occasionally to prevent sticking, for 25-30 minutes until the rice breaks down into a thick, porridge-like consistency.
- Adjust consistency with more broth or water if it’s too thick, and season with additional fish sauce or salt to taste.
- Ladle into bowls and top with hard-boiled egg slices, toasted garlic, and spring onions. Serve with calamansi and extra fish sauce on the side.
Cook's Tip
Stir the porridge regularly once the rice goes in — glutinous rice releases a lot of starch and will scorch on the bottom of the pot if left unattended, which ruins the whole batch with a burnt taste.