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Arroz Caldo filipino recipe
Carmen Spilette

Arroz Caldo (40 minute recipe)

5 from 1 vote
Filipino Arroz Caldo or lugaw is comfort in a bowl. Similar to Chinese congee, this classic comfort food is a Filipino rice porridge made with chicken and flavored with ginger, garlic, onion, and fish sauce. Best eaten on cold winter days or sick days. 
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 cups of soup
Course: dutch oven
Cuisine: dutch oven
Ingredients Equipment Method Notes

Ingredients
  

  • 5 chicken thighs remove chicken skin and make chicken chicharron
  • 4 cups of chicken bone broth
  • 2 cups cooked rice
  • 3 cloves of garlic minced
  • 1 medium onion minced
  • 3 inch ginger peeled and minced
  • 2 pinches saffron
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • 2 tablespoon fish sauce
  • 2 bay leaves
  • Garnish:
  • 6 minute hard-boiled egg
  • Chicken Skin Chicharron
  • Fried garlic 10 cloves minced and fried in oil, strain and enjoy crispy garlic
  • Green onions
  • Lime wedge
  • Sriracha

Equipment

Method
 

  1. Mince the onion, ginger, and garlic.
  2. Remove the chicken skin and set aside. You can use the chicken skin as a garnish. Here's my recipe for Chicken Chicharron.
  3. In a dutch oven, brown the chicken on both sides. Remove the chicken and set aside.
  4. In the same pot, saute the onion, garlic, and ginger - about 5 minutes. 
  5. Add the rinsed rice, bay leaves, turmeric, bay leaves, and bone broth. 
  6. Let it come to a boil and reduce the heat to a low simmer. 
  7. Add the saffron, black pepper, and season with fish sauce to taste. A little goes a long way.
  8. Add back the chicken and simmer on low-medium for 30 minutes.
  9. While the arroz caldo is simmering this is the perfect time to make your toppings. Make crispy garlic, 6-minute jammy eggs, prepare your lime and make chicken chicharron.
  10. Serve your arroz caldo with all the fixings and enjoy!

Notes

  • As much as possible, use bone-in chicken for the best flavor. Bones equal collagen.  
  • I love using chicken bone broth for added health benefits, more protein, and more collagen.  
  • Make sure to season your arroz caldo accordingly as it tends to be bland if not correctly seasoned. Start off by adding a teaspoon of fish sauce and adjust according to taste from there.  
     
  • When cooking arroz caldo, make sure that the liquid is at a low simmer instead of medium heat so that all of the flavors get fully absorbed by the rice.

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