Arroz caldo will warm you up and brighten your mood! Rice porridge with tender chicken, boiled eggs, and topped with toasted garlic. This Filipino chicken porridge is the ultimate comfort food!
Chicken arroz caldo is one of my husband’s favorite dish, just like gising-gising, I mean his addicted to it. Whenever I make this, he’ll have it for breakfast, lunch, snack and would you believe until dinner! LOL! This chicken rice porridge make one think of risotto but this one has chicken pieces and boiled eggs in it and infused with ginger.
Why Filipinos love it!
Filipinos would go to karinderyas to have lugaw or arroz caldo to sober up after a night of drinking. I also remember vendors in bicycle carts passing through our street selling this in the morning and afternoons. This arroz caldo recipe cannot get much easier if you want to make it. I find it fitting to serve during cold weather or rainy days.
How to make it more delicious?
You can elevate the flavor of this dish by adding toasted garlic and scallions. Eggs can also be omitted but I suggest you try it first. Squeezing a bit of lemon juice completes the package. Adding saffron is another way to spice up this Filipino porridge.
Tips for Arroz Caldo
When reheating you can add some more hot water because the rice tends to absorb the liquid. Taste and add chicken cubes if needed.
I used regular long grain rice for this recipe but you can use jasmin rice or glutinous rice. Keep in mind though that glutinous rice is more sticky and absorbs more water.
You might be asking why other recipes of this porridge is yellowish. If you want it to have a tint of yellow color, you can add safflower which is traditionally used when cooking this dish.
The secret ingredient is always LOVE
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- ½ kilo chicken wings (washed and cut in two by the joints)
- 1 cup rice
- 4-5 cups water
- 3 cloves garlic (crushed)
- 1 medium onion (minced)
- 1 knob ginger (cut in strips approx 1 inch in length)
- 1 chicken cube
- 3 tbsp fish sauce (or you can use salt as alternative)
- ½ tbsp ground black pepper
- 2 tbsp cooking oil
- 6 medium hard boiled eggs (optional (sliced))
- toasted garlic (garnish (store bought))
- scallions (garnish)
- lemon (optional)
- Heat cooking oil in a pot over medium heat and saute garlic, onion and ginger until onions are translucent.
- Add the chicken pieces and cook for 3 to 5 minutes or until golden brown.
- Add the fish sauce and uncooked rice then stir/mix and cook for about 2 minutes.
- Pour-in 4 to 5 cups of water and drop the chicken cube then cover the pot. Bring to a boil.
Lower the heat and stir occasionally to avoid burning the rice at the bottom of the pot.
- Let simmer until the rice is fully cooked, approx. 25 minutes. Taste and adjust seasoning and dash with ground black pepper.
- Serve hot and top it off with the hard boiled eggs, toasted garlic and scallions. Bon Appetit.