Arroz Caldo (Chicken) - How to Cook

A rroz Caldo, from its name, you will know that it's not a Filipino origin. The name is derived from the Spanish word which means "...

Arroz Caldo, from its name, you will know that it's not a Filipino origin. The name is derived from the Spanish word which means "Arroz caldoso" which means "brothy rice" which we adapted during their colonization time in the Philippines. It is one of the all-time favourite foods of Filipinos. It is easily prepared and has only a few ingredients. It is a rice porridge flavoured with chicken, ginger, garlic and fish sauce or salt. It is usually served with different varieties of toppings according to your preference but mostly toasted garlic, hardboiled egg, chopped spring onions, and calamansi or lemon. It is usually eaten as a morning or afternoon snack. And it is mostly eaten by all age groups. It is very healthy, tasty, aromatic and a filling meal.


CHICKEN- you can use any part of the chicken but it is recommended to use skin-on, bone-in chicken. Thigh part is preferred because it is not dried up easily unlike the breast which is easier to get dry but if you prefer to use it, lesser time in cooking is recommended.

RICE-"malagkit" or glutinous rice is usually use but actually, any rice can be used to make one. Malagkit gives a thicker consistency of the Arroz Caldo

GINGER- never substitute fresh ginger into powder because this lies your aromatic and tasty chicken Arroz Caldo.

FISH SAUCE- if you love fish sauce, using it instead of salt is also recommended. 

SAFFRON/TURMERIC- to make it enticing, you can add saffron or turmeric to give your Arroz caldo a colour but it is optional. It doesn't actually change the taste.

TOPPINGS- adding your favourite toppings makes it more flavourful and enticing.

Try to cook this too: Pancit Bihon - How to Make it

  • 2 tbsp. cooking oil
  • 1 cup onion, diced
  • 1 tsp. garlic, minced
  • 1 pc, ginger, thinly sliced (2inches)
  • 1 1/2 lbs. chicken cut into serving pieces
  • 2 tbsp. fish sauce
  • 1/2 tbsp. ground black pepper
  • 1 pc. chicken cube bouillon
  • 1 1/2 cup rice, uncooked
  • 1 cup scallions, chopped
  • 1 lemon or 4 pcs. calamansi, sliced
  • 1L water
  • 4 pcs. eggs, hardboiled
Watch How to cook Chicken Arroz Caldo

  1. Heat pot and pour cooking oil.
  2. Saute your garlic, onion and garlic over medium heat until softened and tender but not burned.
  3. Add the cut chicken and saute and simmer with own juice for about 3-5 minutes stirring occasionally so as not to burn. If there's too much excess oil, you can take out some.
  4. Add your chosen rice and stir in with the chicken for about a minute or two.
  5. Pour water or chicken broth and let it boil. Remove scum or fat that floats if there's any.
  6. Put in the chicken cube and let it be dissolved.
  7. Cover your pot and turn down your heat to medium temperature. Let it simmer and cook until the chicken is tender and the rice becomes like porridge. Don't forget to stir in occasionally emphasizing in the bottom so that it will not stick.
  8. Let it simmer until chicken is tender and rice is cooked like porridge.
  9. Season with salt and pepper.
  10. Serve hot and garnish with your favourite toppings.



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Filipino Cuisines: Arroz Caldo (Chicken) - How to Cook
Arroz Caldo (Chicken) - How to Cook
Filipino Cuisines
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