Filipino Chicken Arroz Caldo
Filipino rice porridge with glutinous rice and chicken, slowly cooked with ginger and broth, and served with egg, golden garlic, spring onion, and lemon.
This version of arroz caldo keeps the character of a thick chicken-and-rice broth, aromatic with ginger. Cook the rice until very soft; add the toppings when serving.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the rice
Cover the glutinous rice with water and soak it for 30 minutes. Drain it before cooking.
Ready to continue when: The rice has soaked for 30 minutes and is drained.
30 min - 02
Boil the eggs
Boil the eggs in water until hard, about 12–13 minutes. Peel them and cut them in half.
Ready to continue when: The eggs are firm when peeled and are cut in half.
13 min - 03
Brown the garlic and sauté the chicken
Heat the oil in a pot and brown the garlic. Remove some for the topping. Add the onion and ginger and sauté; add the chicken and cook until the outside is lightly browned.
Ready to continue when: The garlic is browned, the onion has softened, and the outside of the chicken is lightly browned.
- 04
Add the rice and broth
Add the drained rice and stir briefly. Pour in the chicken broth and fish sauce; bring to a boil, then lower the heat to a gentle simmer.
Ready to continue when: The broth is gently simmering and the rice is distributed through the pot.
- 05
Simmer until thick
Simmer gently for about 60 minutes, stirring occasionally so the rice does not stick. If the rice absorbs the liquid before becoming very soft, add hot water a little at a time.
Ready to continue when: The rice is very soft and the mixture is thick and brothy.
60 min - 06
Serve with the toppings
Divide the arroz caldo among bowls. Add the eggs, reserved browned garlic, and spring onion; finish with lemon juice.
Ready to continue when: Each bowl has egg, browned garlic, spring onion, and a few drops of lemon.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.