Easy Arroz Caldo Recipe

Let’s get real about some Arroz Caldo! This isn’t your fancy, restaurant-style, needs-to-be-perfect kinda thing. This is the “I need comfort food NOW and I don’t have all day” version. Think chicken rice porridge, but Filipino-style, and soul-warming like a hug from your grandma (if your grandma was a kickass cook, that is). Trust me, this recipe is about to become your new best friend.

My husband, bless his heart, isn’t always the easiest to please when it comes to food. But Arroz Caldo? He practically inhales it. One rainy Tuesday, he came home totally soaked and cranky. I whipped up a batch of this, and I swear, it was like watching him transform back into a human being. He even helped me do the dishes afterward! (Okay, he mostly rinsed, but still!). It’s become our go-to “feel better” meal. The kids love it too – especially when I let them add extra toppings!

Why You’ll Love This Easy Arroz Caldo Recipe

• It’s like chicken soup’s cooler, more exotic cousin.
• Seriously easy. Like, even-I-can’t-mess-it-up easy. (And I have a talent for kitchen disasters.)
• Comfort in a bowl. Perfect for sick days, rainy days, or “I just need a hug” days.
• Super customizable. Throw in whatever veggies you have lurking in the fridge. No judgement here!

How to Make It

Alright, picture this: You’re in your kitchen, maybe wearing pajamas (no shame), and ready to make some magic. First, you’re gonna sauté some ginger, garlic, and onion in a pot with some oil. Don’t skimp on the ginger, it’s what gives this dish its soul. Then, toss in your chicken – I usually use thighs because they’re juicier, but breasts work too if that’s what you’ve got. Cook it until it’s not pink anymore, but don’t worry about cooking it through through, because it’s gonna simmer later.

Next, dump in your rice (rinsed, please, unless you want sticky-icky porridge) and chicken broth. Bring it all to a boil, then turn it down to a simmer, cover it, and let it do its thing. This is where the magic happens! The rice cooks down, the chicken gets super tender, and the whole thing becomes creamy and delicious.

While that’s simmering, you can prep your toppings. Green onions are a must, and fried garlic is like, the ultimate Umami bomb. A squeeze of lemon or calamansi juice at the end is also clutch.

Once the rice is cooked and the chicken is falling apart, shred the chicken with a fork right in the pot. Give it a good stir, taste, and adjust the seasoning. Maybe it needs more salt, maybe a little fish sauce for extra oomph. You do you! Then, ladle it into bowls, pile on the toppings, and get ready to feel amazing.

Ingredient Notes

• Rice: Short grain or glutinous rice is classic, but honestly? I’ve used long-grain in a pinch. Just don’t tell anyone I said that.
• Chicken Broth: Store-bought is fine, but homemade is obviously better if you’re feeling fancy. I’ve even used bouillon cubes and water when I was desperate. Don’t judge.
• Ginger: Fresh ginger is key. The powdered stuff just doesn’t cut it. Plus, chopping ginger is kinda therapeutic, right?
• Fish Sauce: Don’t be scared! It adds so much depth of flavor. Start with a little, taste, and add more if needed. But seriously, don’t skip it.
• Green Onions: These are like the confetti of Arroz Caldo. They add freshness and a little bite. Don’t skimp!
• Fried Garlic: OMG. If you’ve never had fried garlic, you’re missing out. You can buy it pre-made, or make your own. Just watch it carefully, because it burns easily. I’ve burned it… a lot.

Recipe Steps:

1. Sauté ginger, garlic, and onion in oil.
2. Add chicken and cook until no longer pink.
3. Stir in rice and chicken broth.
4. Bring to a boil, then simmer covered until rice is cooked and chicken is tender.
5. Shred chicken and stir.
6. Season to taste.
7. Serve with green onions, fried garlic, and lemon or calamansi.

What to Serve It With

Honestly, Arroz Caldo is pretty much a meal on its own. But if you’re feeling extra, a side of crispy spring rolls or some grilled vegetables would be amazing. Or just eat it straight from the bowl with a spoon. No judgement.

Tips & Mistakes

• Don’t overcook the rice! It should be soft and creamy, but not mushy. Keep an eye on it and add more broth if needed.
• If you’re using chicken breasts, be careful not to overcook them, or they’ll be dry.
• Don’t be afraid to experiment with toppings! Hard-boiled eggs, a drizzle of chili oil, or even some crispy bacon would be delicious. (Okay, maybe not bacon, but I’m just throwing ideas out there!)
• And the biggest mistake of all? Forgetting to make a HUGE batch! This stuff disappears fast.

Storage Tips

Leftover Arroz Caldo? If there IS any (highly unlikely), store it in an airtight container in the fridge. It’ll thicken up overnight, so you might need to add a little more broth when you reheat it. And honestly, cold Arroz Caldo for breakfast? Don’t knock it ’til you try it! It’s a surprisingly good hangover cure.

Variations and Substitutions

Okay, let’s get real. Sometimes you gotta improvise.

• No chicken? Use leftover turkey, pork, or even tofu!
• Out of rice? Okay, that’s a problem. But seriously, you could try quinoa or barley in a pinch. It won’t be the same, but it’ll still be edible.
• Don’t have chicken broth? Water and bouillon cubes to the rescue!
• No green onions? Use chives or even a little bit of finely chopped onion.
• Forgot the ginger? Okay, this is a tough one. But a little bit of ground ginger is better than nothing. Just don’t use too much!

Honestly, I’ve made this recipe so many times with different substitutions, and it’s always turned out pretty good. Just don’t be afraid to experiment and make it your own!

Frequently Asked Questions

Easy Arroz Caldo Recipe

This comforting and flavorful arroz caldo is perfect for a cozy meal, with its soothing combination of rice, chicken, and a hint of ginger.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups jasmine rice uncooked, rinsed
• ▢ 2 tablespoons vegetable oil
• ▢ 1 large onion chopped
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons ginger sliced
• ▢ 1 pound chicken thighs bone-in, skinless
• ▢ 8 cups chicken broth low-sodium
• ▢ 2 tablespoons fish sauce
• ▢ 1 teaspoon ground black pepper
• ▢ 0.25 cup green onions sliced, for garnish
• ▢ 2 tablespoons fried garlic for garnish
• ▢ 1 lemon wedges for serving

Instructions

Preparation Steps

• Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté until the onion is translucent.
• Add the chicken thighs and cook until lightly browned on all sides.
• Pour in the chicken broth and add the rice. Stir well.
• Season with fish sauce and black pepper. Bring to a boil, then reduce heat and let simmer for about 30 minutes, stirring occasionally.
• Once the rice is tender and the chicken is cooked through, remove the chicken and shred the meat. Return the chicken to the pot.
• Serve hot, garnished with green onions and fried garlic. Squeeze lemon juice on top before eating.

Notes

Adjust the consistency by adding more or less broth as desired. This dish is traditionally served with calamansi, but lemons can be used as a substitute.