Arroz Caldo (Filipino Chicken Rice Porridge)
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Recipe Intro From krizkitch
This Arroz Caldo uses California-grown Calrose rice for its perfect texture and ability to absorb the comforting flavors of this hearty Filipino dish. Calrose rice not only makes the porridge irresistibly creamy but is also grown sustainably, supporting habitat conservation and local farming in California. It’s a delicious, feel-good meal perfect for any time of the year.
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Recipe Card
ingredients
- 1 tablespoon neutral oil (e.g., canola or vegetable)
- 4 to 6 garlic cloves, minced
- 1 to 3 tablespoons fresh ginger, minced
- 1/2 onion, diced
- 2 cups chicken broth
- 4 cups water
- 3 chicken thighs (bone-in for extra flavor)
- 1 cup Calrose rice, rinsed
- Fish sauce, to taste
- Fried garlic (optional), for topping
- Chopped scallions, for topping
- Lemon wedges, for serving
- Hard-boiled eggs, for serving
Method
Step 1
Heat the oil in a large pot over medium-high heat. Add the chicken thighs and cook until golden brown on both sides, about 5–7 minutes.
Step 2
Stir in the garlic, ginger, and onion. Cook for 2–3 minutes until the onion is soft and translucent.
Step 3
Add the rinsed rice to the pot, stirring for 1–2 minutes to lightly toast the grains.
Step 4
Pour in the chicken broth and water, then bring the mixture to a boil. Skim off any foam or impurities from the surface.
Step 5
Reduce the heat to medium, cover the pot, and simmer for 40–45 minutes, stirring occasionally to prevent sticking. Adjust the consistency by adding more water if needed.
Step 6
Add fish sauce to taste. Serve the porridge hot in bowls, garnished with fried garlic, chopped scallions, lemon wedges, and halved hard-boiled eggs.