Indulge in the comforting flavors of Chicken Arroz Caldo, a Filipino rice porridge that's perfect for warming up on a chilly day. This hearty dish combines tender pieces of chicken with fragrant ginger, garlic, and onion, all simmered together in a rich chicken broth. Garnished with fresh green onions and a squeeze of lemon, it's a bowl of pure comfort.
When preparing this recipe, you might need to pick up a few specific ingredients that aren't always in your pantry. Fish sauce is a key component that adds depth and umami to the dish, and it can usually be found in the Asian section of your supermarket. Fresh ginger and green onions are also essential for achieving the authentic flavor and should be available in the produce section.

Ingredients For Chicken Arroz Caldo
Rice: The base of the dish, providing a creamy texture as it cooks and absorbs the broth.
Chicken: Adds protein and richness to the porridge, use pieces with bones for extra flavor.
Onion: Adds sweetness and depth to the dish when sautéed.
Garlic: Provides a robust, aromatic flavor that enhances the overall taste.
Ginger: Adds a warm, spicy note that complements the chicken and broth.
Chicken broth: The liquid base that cooks the rice and infuses it with savory flavor.
Fish sauce: Adds a salty, umami depth that is characteristic of Filipino cuisine.
Salt: Enhances the flavors of all the ingredients.
Pepper: Adds a hint of heat and complexity.
Green onions: Fresh and vibrant, used as a garnish to add color and a mild onion flavor.
Lemon: Sliced and used as a garnish, it adds a bright, acidic contrast to the rich porridge.
Technique Tip for This Recipe
When sautéing the onion, garlic, and ginger, make sure to cook them until they are just starting to turn golden brown. This will enhance their flavors and create a more aromatic base for your Chicken Arroz Caldo. Additionally, when adding the rice, ensure it is well-coated with the oil and aromatics before pouring in the chicken broth. This step helps toasting the rice slightly, which adds a subtle nutty flavor to the dish.
Suggested Side Dishes
Alternative Ingredients
rice - Substitute with quinoa: Quinoa is a high-protein grain that can mimic the texture of rice while adding a nutty flavor.
chicken - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a good substitute for chicken.
onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a subtle complexity to the dish.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.
ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger, though it is slightly more citrusy.
chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version, providing a similar depth of flavor.
fish sauce - Substitute with soy sauce: Soy sauce can provide the umami flavor that fish sauce offers, though it lacks the fishy undertone.
salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor profile.
pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.
green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish.
lemon - Substitute with lime: Lime provides a similar acidic and citrusy flavor, making it a good alternative for garnish.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the chicken arroz caldo to cool completely before storing. This helps prevent condensation, which can lead to soggy rice and spoilage.
Transfer the cooled arroz caldo into airtight containers. For easy portioning, consider using individual serving-sized containers.
Label each container with the date of preparation. This ensures you keep track of freshness and consume the oldest batches first.
Store the containers in the refrigerator if you plan to consume the arroz caldo within 3-4 days.
For longer storage, place the containers in the freezer. Chicken arroz caldo can be frozen for up to 2 months without significant loss of flavor or texture.
When ready to eat, thaw the frozen arroz caldo in the refrigerator overnight. This gradual thawing helps maintain the dish's consistency.
Reheat the arroz caldo on the stovetop over medium heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or water if the mixture is too thick.
Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe container, cover loosely, and heat in 1-minute intervals, stirring in between, until thoroughly warmed.
Garnish with fresh green onions and lemon slices just before serving to restore the dish's vibrant flavors and presentation.
How to Reheat Leftovers
Stovetop Method:
- Place the leftover chicken arroz caldo in a pot.
- Add a splash of chicken broth or water to loosen the consistency.
- Heat over medium-low heat, stirring occasionally, until warmed through.
- Adjust seasoning with a bit more fish sauce, salt, or pepper if needed.
- Garnish with fresh green onions and a squeeze of lemon before serving.
Microwave Method:
- Transfer the chicken arroz caldo to a microwave-safe bowl.
- Add a small amount of chicken broth or water to prevent drying out.
- Cover the bowl with a microwave-safe lid or plate.
- Heat on medium power for 2-3 minutes, stirring halfway through.
- Continue heating in 1-minute increments until thoroughly heated.
- Garnish with green onions and a slice of lemon before serving.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the chicken arroz caldo in an oven-safe dish.
- Add a bit of chicken broth or water to keep it moist.
- Cover the dish with aluminum foil to prevent drying out.
- Heat for about 20-25 minutes, or until heated through.
- Stir halfway through the heating process.
- Garnish with fresh green onions and a wedge of lemon before serving.
Slow Cooker Method:
- Transfer the chicken arroz caldo to your slow cooker.
- Add a splash of chicken broth or water to maintain the creamy texture.
- Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
- Once heated, garnish with green onions and a slice of lemon before serving.
Essential Tools for This Recipe
Pot: A large cooking vessel used to sauté ingredients and simmer the arroz caldo.
Wooden spoon: Ideal for stirring the rice and chicken mixture to prevent sticking.
Knife: Essential for chopping the onion, garlic, ginger, and green onions.
Cutting board: Provides a safe surface for chopping and slicing ingredients.
Measuring cups: Used to measure the rice and chicken broth accurately.
Measuring spoons: Necessary for measuring the fish sauce and seasoning.
Ladle: Useful for serving the arroz caldo into bowls.
Serving bowls: To present the finished dish, garnished with green onions and lemon slices.
Tongs: Handy for turning and handling the chicken pieces while browning.
Grater: Optional, for finely grating the ginger if you prefer a more intense flavor.
How to Save Time on This Recipe
Prep ingredients in advance: Chop the onion, garlic, and ginger ahead of time and store them in airtight containers.
Use pre-cooked chicken: Save time by using pre-cooked chicken pieces, which can be added directly to the pot.
Instant rice option: Substitute regular rice with instant rice to reduce cooking time.
Batch cook broth: Make a large batch of chicken broth and freeze it in portions for quick use.
One-pot method: Use a single pot to minimize cleanup and streamline the cooking process.

Chicken Arroz Caldo Recipe
Ingredients
Main Ingredients
- 1 cup Rice
- 1 lb Chicken cut into pieces
- 1 piece Onion chopped
- 3 cloves Garlic minced
- 1 piece Ginger sliced
- 6 cups Chicken Broth
- 2 tablespoons Fish Sauce
- to taste Salt
- to taste Pepper
- 2 pieces Green Onions chopped, for garnish
- 1 piece Lemon sliced, for garnish
Instructions
- 1. In a pot, sauté the onion, garlic, and ginger until fragrant.
- 2. Add the chicken pieces and cook until lightly browned.
- 3. Add the rice and stir to coat with the oil and aromatics.
- 4. Pour in the chicken broth and bring to a boil.
- 5. Lower the heat and simmer for about 30 minutes, stirring occasionally, until the rice is cooked and the mixture thickens.
- 6. Season with fish sauce, salt, and pepper to taste.
- 7. Serve hot, garnished with green onions and lemon slices.
Nutritional Value
Keywords
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