Arroz Caldo

"Arroz Caldo"
-- @daletalde

A Note from Feedfeed

Chef Dale Talde gets in touch with his Filipino roots with this traditional Arroz Caldo recipe! It's a comforting, flavorful, restaurant-quality dish that you can make at home. Talde is currently the chef/owner at Goosefeather at the Tarrytown House Estate, where you can try some of his other creations. 

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  • Recipe Card
Prep time 2hrs
Cook time 30mins
Serves or Makes: 6-8

Recipe Card


  • 1 whole 3 pound chicken
  • 1 gallon water
  • salt, to taste
  • ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cups jasmine rice
  • 8 garlic cloves, smashed and minced
  • 3 tablespoons fresh ginger, minced
  • 1 medium onion, diced
  • fish sauce, to taste
  • 2 lemons, sliced, to garnish
  • 1 bunch scallions, sliced thin, to garnish


  • Step 1

    In a large pot, bring whole chicken and water to a simmer. After 1 hour remove chicken and cool. Strain liquid and reserve. Pull meat from bones and reserve.

  • Step 2

    In a separate pot, heat oil and sauté ginger, garlic, onions until softened. Add strained chicken broth and rice. Bring to a simmer and cook until rice has begun to split and the liquid has thickened (about 1 hour).

  • Step 3

    Add the chicken to the pot with the rice. Season with fish sauce, salt and pepper. Taste and adjust seasoning as needed. Finish with lemon juice and scallions