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Filipino Chicken Arroz Caldo is best consumed during cold weather. It is perfect during winter, or during chilly rainy days. The good news is anyone can easily make this dish as long as all the ingredients are available. I will talk about each of the components of this dish and provide more options. I will also share the links of our other chicken arroz caldo recipes, so that you will have more idea.
We will be using two types of rice for this recipe: Jasmine rice and glutinous rice or malagkit. If Jasmine rice is not available, you can use other varieties of long grain white rice that don’t get very sticky when cooked.
Note that I included the store-bought yellow rice in the image above for informational purposes. You can use this as a substitute for Jasmine rice if you want your chicken arroz caldo to be tastier and more colorful. This is available in most supermarkets here in the US . It is packaged as either yellow rice, Spanish style yellow rice, or arrroz amarillo.
If you are interested in using yellow rice , I suggest that you refer to this Yellow Arroz Caldo Recipe. I used an entire 8 oz. package of store-bought yellow rice for that specific recipe.
Fresh cut chicken is what I am using for this recipe. It does not need to be marinated in any way. All we have to do is saute it with garlic, onion, and ginger until the skin and outer part turns light brown. I also saute the chicken with rice for around 1 minute before adding chicken broth.
Aside from fresh chicken, another great tasting arroz caldo dish that I have created involves the use of rotisserie chicken. It makes the dish very flavorful. Here is my recipe for Rotisserie Chicken Arroz Caldo.
The aromatics that I always use for my Filipino chicken arroz caldo are garlic, onion, and ginger. I saute the chicken slices with the ingredients to help make it fragrant. As for the topping, make a batch of toasted garlic and top it to your arroz caldo, along with chopped scallions, boiled egg, and lemon wedges.
Basic chicken arroz caldo comes out pale white in color. However, this version is somewhat yellowish, even if I did not use yellow rice. It is because of an extra ingredient that I added, which is locally known as “kasubha” (dried safflower). It resembles saffron at first glance, but it does not have the same aroma and taste. Saffron is way more fragrant than this ingredient.
Kasubha is nice to have for chicken arroz caldo. It will help make your arroz caldo more vibrant, but it won’t influence the flavor. You can still make this dish without it. If you want your dish to taste and look better, I suggest that you use a small pinch of Aquilla saffron.
Try this Filipino Chicken Arroz Caldo Recipe. Let me know what you think.
- 1 lb. chicken cut into serving pieces
- ½ cup glutinous rice
- ½ cup Jasmine rice
- 6 to 8 cups chicken broth
- 2 tablespoons kasubha dried safflower (optional)
- 3 tablespoons cooking oil
- 4 thumbs ginger julienne
- 1 large onion chopped
- 3 cloves garlic crushed
- 3 tablespoons cooking oil
- Fish sauce patis and ground black pepper to taste
- ¼ cup chopped scallions
- 2 boiled eggs sliced into half lengthwise
- 6 cloves garlic crushed and toasted
- 1 small lemon or 4 pieces calamansi, sliced
- Heat oil in a cooking pot.
- Saute garlic, onion, and ginger.
- When the onion starts to turn soft and translucent, put the chicken into the pot. Cook until it turns light brown.
- Add glutinous and Jasmine rice. Saute for 1 minute.
- Pour 6 cups of chicken broth. Let boil. Cover the pot. Continue to cook in medium heat for 35 to 40 minutes. Make sure to stir the mixture every few minutes to prevent the rice from sticking on the pot. Add more broth if necessary.
- Add kasubha, patis, and ground black pepper. Stir. Continue to cook until it reaches your desired consistency.
- Transfer to a serving bowl. Top with egg, scallions, garlic, and lemon wedges.
- Serve hot. Share and enjoy!