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Arroz Caldo

A quick and easy recipe that can be served any time of day!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Main Course, Snack
Cuisine: Filipino
Keyword: arroz caldo, arroz caldo recipe, chicken, porridge, rice
Author: Mia


  • 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.