Arroz Caldo Recipe

Arroz Caldo is one of my ultimate Filipino comfort food. It's what I crave when I'm under the weather. It's what I made in college when I felt home sick. It's my equivalent of chicken noodle soup. In my family it's also served as a midnight snack after Noche Buena Christmas Eve or after New Years Eve.

Arroz Caldo is a rice porridge is filled with ginger, garlic, and tender chicken. This is my version of arroz caldo, taking it up a notch with a few threads of saffron and rendering the chicken skin to use as a topping for extra crunch.

For other Filipino recipes, check out this Pancit Palabok, Lumpia, Adobo Chicken Wings, Ensaladang talong, Beef Tapa, and Beef Salpicao!

Ingredients and Substitutions

• Chicken: I use boneless, skin on chicken thighs for this recipe. The boneless part makes them easy to slice and serve without picking meat off bones. We crisp the skin and add as a topping. If you can't find skin-on boneless thighs, you can use bone-in thighs and remove the bone before cooking or skinless thighs (but you'll miss out on that crispy skin topping).
• Jasmine rice: This is traditional for arroz caldo because it gets nice and creamy without becoming mushy. You want the grains to break down slightly but still have some texture. For a creamier, thicker texture closer to traditional lugaw, you can use a 50/50 mix of jasmine and glutinous rice.
• Saffron: Not traditional but makes this comforting bowl a bit fancy and adds depth of flavor. Traditionally, safflower or annatto oil is used to get that similar yellow color hue.
• Garlic: You'll need garlic for two purposes: minced garlic goes into the base, and the other half gets fried separately for topping.
• Fish sauce: This adds that savory, umami depth that's essential. Start with the amount in the recipe and add more to taste at the end if you want it saltier. You can also substitute with salt instead.
• Calamansi or lemon: Traditionally, arroz caldo is served with calamansi, which is a small tart citrus that has the acidity of a lemon or lime but with hints of tangerine. Because it's almost impossible to find fresh calamansi in the US, I use lemon wedges instead. The acid brightens up the whole bowl.
• Toppings: The toppings are what make this dish. You prepare these while the arroz caldo is simmering.
  • Crispy chicken skin: this is rendered in the oven.
  • Jammy hard boiled eggs: we boil them for 6 minutes then let them rest in an ice bath to get that jammy goodness!
  • Fried garlic: The fried garlic adds that incredible crispy, nutty crunch.
  • Scallions: balances out the dish nicely.

*See recipe card below for full list of ingredients and quantities.

How to Make Arroz Caldo

1. Prep the chicken: Preheat your oven to 400°F (200°C). Remove the skin from the chicken thighs and set it aside. Cut the chicken into 1 inch bite sized pieces. Season the chicken pieces with salt and pepper.

2. Sear the chicken: In a large pot or Dutch oven, heat 1 tablespoon of avocado oil over medium high heat. Add the chicken and sear for about 3 minutes on each side until golden brown. Remove the chicken and place on a plate. Set aside.

3. Simmer the Arroz Caldo: In the same pot, add 1 medium diced yellow onion, 2-inch piece of minced fresh ginger, and half of the minced garlic (reserve the other half for the topping) . Cook over medium heat until they're soft and fragrant, about 3-4 minutes. Add in 1 cup jasmine rice and a small pinch of saffron, letting it toast slightly and coat with all those aromatics. Then add the seared chicken and 5 cups chicken broth along with 2½ teaspoons of fish sauce. Bring everything to a boil, then reduce the heat to low and cover. Let it simmer for about 30 minutes, stirring occasionally, until the rice breaks down and the mixture gets creamy. Add more broth or water if it gets too thick.

4. Bake the chicken skin: Pat the reserved chicken skin dry with paper towels. Place the skin on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until it's golden brown and crispy. Remove from the oven and let it cool, then sprinkle with salt. Once cool, break or cut into bite-sized pieces.

5. Cook the eggs: Bring a small pot of water to a boil. Gently add 4 large eggs and cook for 6 minutes for jammy hard-boiled eggs. Transfer to an ice bath and let cool, then peel and slice in half.

6. Fry the garlic topping: Heat ½ tablespoon of avocado oil in a small pan over medium-low heat. Add 4 minced cloves of garlic and cook until golden brown, about 3-4 minutes. Watch it carefully and stir constantly to prevent burning. Remove and drain on paper towels.

7. Plate and serve: Squeeze in half a lemon. Taste the arroz caldo and add more fish sauce if needed. Ladle into bowls and top with the sliced jammy hard boiled eggs, crispy chicken skin, fried garlic, and sliced scallions. Serve with lemon wedges and enjoy!

Storage

• Refrigerator: Store arroz caldo in an airtight container in the fridge for up to 4 days. It will thicken as it sits, so add a splash of broth or water when reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave.
• Freezer: You can freeze arroz caldo for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw in the fridge overnight and reheat on the stovetop, adding liquid as needed.
• Toppings: Store toppings separately. Jammy eggs are best made fresh, but hard-boiled eggs will keep for up to a week in the fridge. Crispy chicken skin and fried garlic stay crispy for about 3 days in an airtight container at room temperature. Scallions should be added just before serving.