Go Back
+ servings
arroz caldo

Arroz Caldo

Arroz Caldo is a Filipino chicken and rice porridge made of glutinous rice, chicken, garlic, and ginger. This classic comfort food is topped with scallions, crispy garlic chips, hard-boiled eggs and a squeeze of calamansi. Perfect for a rainy day or if nursing a cold.
5 from 8 votes
Print Pin
Course: Main Course, Soup
Cuisine: Filipino
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 3


  • 3 tablespoons ghee or avocado oil
  • 5 tablespoons garlic, chopped and divided
  • 2½ tablespoons ginger, minced
  • 1 pound chicken thigh, skinless, bone-in
  • 1 tablespoon fish sauce, I use Rufina Patis
  • Kosher salt, I use Diamond Crystal brand
  • ½ cup glutinous rice
  • ½ cup jasmine rice
  • 7¼ cups chicken broth, low sodium
  • Freshly cracked black pepper


  • 3 eggs, hard boiled
  • ⅓ cup scallions, sliced
  • 6 calamansi, halved or 1 lemon cut into wedges
  • Freshly cracked pepper
  • Fish sauce


  • Place rice in a bowl and rinse. Drain water well and set aside.
  • Add 2 tablespoons ghee or avocado oil to a dutch oven over medium-high heat and add half of garlic. Keep a consistent move of the garlic and cook until it turns a golden brown. Remove from dutch oven, draining the oil, and place in a paper towel-lined ramekin. Set aside.
  • Add remaining 1 tablespoon of oil to dutch oven. Add ginger and garlic and sauté for 1 minute over medium heat. Lower heat to medium-low and consistently stir mixture for 8-9 minutes. This is to allow the mixture to infuse with the oil. Do not allow mixture to brown, rather, it should remain a golden yellow throughout cooking.
  • Add chicken thighs and cook for 8 minutes over medium-high heat, until chicken is no longer pink. Season to taste with kosher salt and add fish sauce, then stir. Add rice and cook over medium heat for 2 minutes, stirring to allow flavors to marry. 
  • Add chicken stock and stir constantly. It's important to keep a consistent stir for 10 minutes, as this will allow rice to release starch and thicken the stock. 
  • Once mixture comes to a boil, lower heat to a simmer and cook for 20 minutes, stirring every few minutes. While arroz caldo is cooking, start making hard-boiled eggs. See below
  • Once cooked, adjust seasoning with kosher salt, fish sauce, if necessary. Add a couple of grinds of pepper and stir. Remove pot from heat and cover. Let stand for 15 minutes. Arroz caldo with continue to thicken.
  • Ladle arroz caldo into bowls and top with hardboiled eggs, garlic chips, green onion, freshly cracked pepper, a whisper of fish sauce, and a squeeze of calamansi (or lemon juice).

Hard Boiled Eggs

  • In a small saucepan, add eggs and cover just until water is 1 inch above eggs. Place lid on saucepan. Turn on heat on medium-high. Prepare an ice bath.
  • Once water comes to a boil, turn off heat and start a timer for 11 minutes.
  • Once timer ends, transfer eggs to an ice bath and leave for 2 minutes. Peel, cut in half and set aside.