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Chicken Arroz Caldo: A Filipino Comfort Food Delight

Arroz Caldo is more than just a dish; it’s a comforting embrace in a bowl. With its rich flavors and heartwarming aroma, this Filipino-style rice congee is the ultimate comfort food for many. But what makes it so special? Let’s dive into the world of Arroz Caldo and discover its magic.

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The Origins of Arroz Caldo

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Despite its Spanish name, which the Spaniards gave due to pronunciation challenges, Arroz Caldo finds its roots in Chinese culinary traditions. It’s a beautiful blend of Filipino-Chinese influences, making it a testament to the Philippines’ rich cultural tapestry.

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What Sets Arroz Caldo Apart?

Happy belly chicken broth - 16 oz.

Unlike the plain “lugaw” or the beefy “goto,” Arroz Caldo stands out with its generous servings of chicken. The yellowish hue, achieved by the traditional use of safflower (known locally as kasubha), adds to its distinct appearance. And while saffron can be an alternative, the kasubha gives it that authentic touch.

Crafting the Perfect Bowl of Arroz Caldo

Using the ingredients listed, you’re set to create a masterpiece. The combination of chicken, both glutinous and long-grain rice, and the aromatic trio of ginger, onion, and garlic brings this dish to life. And with toppings like hard-boiled eggs, fried tofu, and calamansi, every spoonful is a burst of flavor.

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Tips and Alternatives

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  • For a healthier twist, try using brown rice. Remember, it requires a longer cooking time and more liquid.
  • A hotpot or slow cooker is your best friend if you want to keep your Arroz Caldo warm for extended periods.
  • Enhance the dish’s appearance and taste by generously topping it with safflower, toasted garlic, and scallions.
A series of photos showing how to make fried tofu.


Arroz Caldo is more than a breakfast dish or a Filipino snack; it’s a bowl of memories, traditions, and love. Whether you’re looking to sober up after a night out or seeking comfort on a rainy day, Arroz Caldo is always there to warm your heart.


Chicken Arroz Caldo

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Course: Breakfast, MainCuisine: FilipinoDifficulty: Easy


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Chicken Arroz Caldo is a flavorful Filipino rice congee made with tender chicken and aromatic spices and topped with delightful garnishes. Perfect for breakfast or any time you need comfort in a bowl.

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  • 500 grams 500 500g (preferably thigh and breast fillet)

  • 1/2 cup 1/2 Glutinous Rice

  • 1/2 cup 1/2 Long Grain Rice

  • 5 1/2 cups 5 1/2 Chicken Stock

  • 1 medium 1 Ginger (piece, peeled and minced)

  • 1 medium 1 White Onion (peeled and coarsely chopped)

  • 1 tbsp 1 Kasubha (Safflower)

  • 1 1/2 tbsp 1 1/2 Garlic (minced)

  • 1 tbsp 1 Sea Salt

  • 1/2 tsp 1/2 Ground Mixed Peppercorn

  • 2 tbsp 2 Coconut Oil (for frying)

  • Toppings
  • Hard Boiled Eggs

  • Fried Tofu

  • Fried Garlic Bits

  • Spring Onion

  • Calamansi


  • Preparation of Rice: Combine the glutinous rice and long-grain rice in a bowl. Fill with water and let it soak for 15 minutes. After soaking, rinse and drain the rice.
  • Seasoning the Chicken: Pat dry the chicken pieces. Season them generously with Himalayan pink salt and ground mixed peppercorn. Once seasoned, set them aside.
  • Cooking Process: In a medium-sized casserole or pot, heat 1 tbsp of coconut oil. Once hot, add the chicken pieces, ensuring they brown evenly. Once browned, remove any excess fat.
  • SautĂ©ing: In the same pot, add ginger, onions, and garlic. SautĂ© until the onions become translucent and the garlic is golden brown.
  • Combining Ingredients: Add the seasoned chicken back into the pot. Stir in the salt and pepper, ensuring the chicken is well-coated. Add the drained rice to the pot and stir continuously for 2 minutes.
  • Simmering: Pour in the homemade chicken stock. Increase the heat and bring the mixture to a boil. After 10 minutes of boiling, reduce the heat to low. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Allow the mixture to simmer for 15 to 20 minutes or until the rice is fully cooked.
  • Resting: Once cooked, remove the pot from the heat and let the Arroz Caldo rest for 5 minutes.
  • Serving: Pour the Arroz Caldo into individual bowls. Garnish with toppings of your choice: hard-boiled eggs, fried tofu, fried garlic bits, spring onions, and calamansi. Serve hot, and enjoy!

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Frequently Asked Questions

  • Can I use boneless chicken?

    Absolutely! While bone-in chicken parts offer maximum flavor, boneless works just as well.

  • How long can I store leftover Arroz Caldo?

    It can be refrigerated for up to 3 days. Just add water when reheating to get the desired consistency.

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