Arroz Caldo is basically like putting on your favorite pajamas, turning on the Hallmark channel and wrapping yourself up in the softest coziest blanket. That’s what it feels like to eat Arroz Caldo.
Arroz Caldo is a Filipino version of Chinese Congee or Rice Porridge.
The Filipino version consists of chicken broth, onion, ginger and garlic.
Such simple ingredients that make for a hearty comforting dish. It’s the perfect winter meal or when you’re feeling under the weather.
Move over chicken noodle soup, theres a new sheriff in town!
Arroz Caldo Recipe!
You ever have that feeling of nostalgia wash over you the minute you get a whiff or one taste of something? And when you do, you are magically transported back in time to that moment years and years ago? Arroz Caldo does that for me. Immediately I am taken back to my childhood in our little house in Markham, Ontario Canada (whattup Cannucks!) with the smell of garlic, onions and ginger sautéing in the kitchen. I don’t know why but this is such is a prominent memory for me. That amazing smell would make its way to my bedroom and I would immediately run down the stairs to the kitchen.
I hope one day my kids have a similar type of memory that’s triggered by my cooking.
From the looks of this dish, Arroz Caldo can seem a little bit intimidating to make but let me assure you, it is honestly one of the easiest Filipino dishes to make. Just a few ingredients and a lot of love make this dish one of my favorites to make for people. And 99% of the time, the reaction I get is…...”OOh this is so good, how do you make it?”
So here it is….the most comforting dish you can possibly make for that person who is suffering through flu season, a breakup, a job loss, their favorite show just got cancelled, whatever….make this Arroz Caldo for them and they will instantly feel better. I promise!
How To Make Arroz Caldo
- In a large dutch oven or stock pot, heat up the avocado oil on medium heat. Add the garlic, onion and ginger and sauté for about 4-5 minutes until the onion turns glassy.
- Add the chicken and season liberally with salt and pepper. Cook the chicken until its browned on all sides.
- Add the uncooked white rice and the fish sauce. Stir well so all the ingredients are seasoned through.
- Add the chicken broth and season some more with salt and pepper. Make sure to taste as you go. Bring this to a boil and then lower the heat to a low simmer.
- Simmer on low for about 30 minutes making sure to stir often so the rice doesn’t stick to the bottom of the pot. Low and slow is best here!
- Check for the texture of the rice. It should be cooked and a little mushy but definitely not grainy.
- Serve in large bowls and garnish with fresh green onions, a squeeze of lemon and a few slices of eggs.
- Another delicious addition is adding fried garlic as a topping but this is completely optional. I opted to eliminate this step.
More Soup Recipes You’ll Love!
- Dutch Oven
- Cutting Board
- Chef's Knife
- Wooden Slotted Spoon
- 3 tbsp avocado oil
- 5 cloves of garlic, minced
- 1 thumb-sized ginger, peeled and cut length wise
- 1 medium onion, diced
- 6 boneless skinless chicken thighs, cut in cubes
- 2 quarts organic chicken broth
- 1 tbsp fish sauce
- 1 1/2 cups white Jasmine rice uncooked
- 4 hard boiled eggs, sliced
- 2 stalks of green onion, sliced thinly for garnishing
- 1 lemon, cut into quarters for garnishing
- On medium heat, add the avocado oil to the dutch oven and add the garlic, ginger and onion. Sauté until the onions look translucent but make sure the garlic doesnt burn.
- Add the cubed chicken thighs and season generously with salt and fresh ground pepper.
- Add the fish sauce and continue to stir.
- Once the chicken is browned on all sides, add the uncooked white rice and mix it really well with the chicken and the rest of the ingredients. Adding the rice before the broth ensures that the rice is coated with all the flavor.
- Add the chicken broth, stir and cover. Bring it to a boil.
- Bring the heat down to low and simmer for 20 minutes, stirring occasionally making sure the rice doesnt stick to the bottom of the dutch oven. If you need to add more liquid, add water a little bit at a time. Remember, you can always add but you can't take away. Taste and season with salt and pepper as you go.
- While the arroz caldo is simmering, boil the eggs, peel and slice. Cut the lemons in quarters and dice the green onions. Set aside. This will be used as your garnish.
- Serve the arroz caldo in large bowls. Squeeze a little lemon and garnish with green onion and hard boiled eggs.