Arroz Caldo Recipe

Arroz caldo is a popular street food in many Asian countries, including the Philippines and Thailand. Despite its Spanish name, it closely resembles a Chinese rice porridge dish. This comforting meal is easy to make and perfect for a cold, rainy day. Even if you’re outside the Philippines, this recipe makes for a hearty breakfast, especially during the biting cold of winter.

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By: Vanjo Merano 29 Comments Updated: 1/19/25

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A bowl of arroz caldo is more than just a simple rice porridge; it’s so comforting that you might forget it’s primarily made of chicken and rice!

What is the meaning of arroz caldo? The term is derived from the Spanish words “arroz,” meaning rice, and “caldo,” meaning broth. Despite its Spanish name, the dish is influenced by Chinese congee, introduced to the Philippines by Chinese immigrants. During the Spanish colonial period, the dish evolved by incorporating Spanish ingredients like garlic, onions, and saffron. The blend of Chinese and Spanish influences has undoubtedly captivated Filipino palates!

How To Cook Arroz Caldo

Sautéing the Aromatics

First, heat the cooking oil in a pot. Add the chopped garlic, onions, and julienned ginger. Sauté them until they become fragrant and the onions turn translucent. This step builds the base flavor for your chicken congee.

Cooking the Chicken

Next, add the chicken pieces to the pot. Sauté until the outer layer turns golden brown. This helps to seal in the juices and adds a rich flavor to the broth.

Adding the Uncooked Rice

Then, add the uncooked rice to the pot. Sauté for about 1 minute, allowing the rice to absorb the flavors of the aromatics and chicken. This step ensures our dish will be flavorful throughout.

Simmering the Congee

Pour in the water and bring the mixture to a boil. Add the Maggi Magic Chicken Cube and stir until it dissolves. Reduce the heat and let it simmer until the rice is fully cooked, which takes about 30 to 40 minutes. Stir occasionally to prevent the ingredients from sticking to the bottom of the pot. This slow cooking process allows the rice to become tender and the flavors to meld together, creating a comforting chicken congee.

Adding Seasonings

Once the rice is cooked, add the safflower and season with fish sauce. Stir well to distribute the seasoning evenly. The safflower (kasubha) is what makes arroz caldo yellow!

Garnishing and Adding Toppings

Add the hard-boiled eggs to the pot. They add extra protein and a creamy texture to this chicken congee. Finally, transfer your creation to a serving bowl. Top it with chopped green onions and a squeeze of calamansi for a fresh, tangy finish. Savor and share your chicken congee with your loved ones! It’s perfect for those feeling under the weather or simply for warming up on a chilly day!

Did You Know?

One of the oldest known arroz caldo establishments in the Philippines is Medy’s Arroz Caldo De Oro in Silay City, Negros Occidental. Since 1986, it has been a beloved spot for both locals and visitors, known for its comforting and flavorful rice porridge. Additionally, Luna’s Arrozcaldohan in Molo, Iloilo City, has been serving Native Chicken Arrozcaldo since 1967, making it a cherished family restaurant with a long history of delicious meals!

Arroz Caldo Vs. Lugaw Vs. Goto

What is the difference between arroz caldo, lugaw, and goto? Lugaw is a basic rice congee made with just rice, water, and salt, and it can be enhanced with garlic, ginger, and sometimes fish sauce. It serves as the base for arroz caldo, which has more ingredients and toppings. The key difference is that arroz caldo focuses more on a rich chicken flavor, setting it apart from the milder taste of lugaw. On the other hand, the main ingredients in goto are beef tripe and other beef parts, not chicken.

Arroz Caldo Ingredients

While it’s true that arroz caldo has basic ingredients of chicken and rice, we still add more herbs and spices to create a flavorful bowl of arroz caldo. Scroll down to complete the list of ingredients.

2 lbs chicken, cut into serving pieces – Because there’s something enticing about congee and chicken. They’re indispensable partners! It is cut into pieces to cook evenly and infuse the broth with rich taste.

1 ½ cups rice, uncooked – Uncooked rice absorbs the flavors of the broth as it slowly cooks.
1 Maggi Magic Chicken Cube – Enhances the broth with concentrated chicken flavor!
34 ounces water – Used to cook the rice and chicken, turning them into a thick, comforting porridge.
8 cloves garlic, chopped – Chopping it helps release its oils. Without garlic, the dish would lack a key layer of flavor.
3 onions, chopped – Provide sweetness and depth.
5 eggs, hard boiled – Sliced and used as a topping.
1 cup green onions, chopped – Add a fresh, mild onion flavor and a pop of color.
3 thumbs ginger, julienne – Adds a warm, spicy flavor. Julienne cuts help distribute the flavor evenly.
1 tablespoon safflower (kasubha) – Safflower adds a subtle flavor and a yellow color to arroz caldo.
1 lemon or 4 pieces calamansi – Squeezed over the dish before serving.
Fish sauce and ground black pepper to taste – Adds umami and saltiness, while black pepper adds a mild heat.
3 tablespoons cooking oil – Used to sauté the aromatics, helping to release their flavors.

Serving And Best Pairings

Fill a bowl with arroz caldo, ensuring it has enough tender chicken pieces, and serve it with lime or calamansi on the side. In addition to chopped green onions, you can garnish it with toasted garlic. This dish pairs wonderfully with Tokwa’t Baboy as a side dish. For an extra treat, top it with Chicken Pastil and add a side of Chili Garlic Oil for those who love a spicy kick. I won’t even need to tell you to enjoy your arroz caldo because I know you’re already savoring the thought of these perfect pairings!

Arroz Caldo Versions

Arroz caldo always includes chicken and rice, but there are many variations you can try. For example, in my Yellow Arroz Caldo recipe, I use packaged yellow rice, known as arroz amarillo, which turns yellow when cooked due to the included herbs and spices. Another variation is Rotisserie Chicken Arroz Caldo, where I use pre-cooked chicken for convenience. Additionally, I have a version called Arroz Caldo with Tokwa, which features fried tofu as a topping, perfect for winter meals with my family. However, in this recipe, we’ll stick to the basic recipe with authentic Filipino flavors!

Calorie Count

A bowl of chicken arroz caldo with a hard-boiled egg typically contains between 572 and 684 calories. The high calorie count is mainly due to the rice. So, even if you find yourself craving another serving, it’s best to stick to just one bowl if you’re watching your calorie intake.

Watch How to Cook Arroz Caldo

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

Arroz Caldo Recipe