Chicken Arroz Caldo Filipino

Chicken Arroz Caldo has always been my go-to comfort food when I want something soothing and filling. Imagine a gently simmered Filipino rice porridge with tender chicken, warming aromatics, and a bright finish of lemon. It is a one-pot meal ideal for chilly evenings or when someone in the family needs a little nourishing care.

The first time I made this after a long day stuck in the rain, all I needed was one bite to feel at home again. Now I make it whenever my loved ones need an edible hug.

Ingredients

• Canola oil: This neutral oil lets the chicken flavor shine and is great for high heat browning
• Chicken drumsticks and thighs: Bone-in chicken gives loads of flavor and keeps the meat juicy Try to use good quality local chicken when possible
• Yellow onion: A touch of sweetness starts the flavor base Look for firm onions with no green shoots
• Garlic: Freshly minced garlic adds aroma and plenty of character Chop just before cooking for best flavor
• Fresh ginger: The signature note of arroz caldo Sharp spicy and warming Choose a plump piece with thin skin and little dryness
• Arborio rice: Short grain and starchy so it makes the porridge wonderfully creamy Avoid washing the rice so you keep all the starch
• Kosher salt and black pepper: Essential seasoning adds depth Use freshly cracked pepper if you can
• Chicken stock: The backbone of the soup Use homemade or a good boxed one low sodium is best for control
• Fish sauce: A burst of umami Try to find Filipino brands for authenticity but any will do in a pinch
• Fried shallots and scallions: For garnish and crunch You can find crispy shallots in Asian markets or fry your own
• Lemon wedges: Squeezed at the table for freshness and balance Pick smooth-skinned lemons that feel heavy

Step-by-Step Instructions

Brown the Chicken:

Heat the oil in a large Dutch oven over medium high heat. Add the drumsticks and thighs and sear them on all sides turning every couple of minutes until the skin blisters and turns deep golden brown about ten to twelve minutes. This step builds a rich savory flavor base for the soup.

Sauté the Aromatics:

With the chicken set aside but leaving the flavorful oil behind reduce the heat to medium. Add the finely chopped onion minced garlic and ginger. Stir and cook for about two to three minutes until your kitchen smells fragrant and the onion turns soft and translucid. Do not rush this step as these aromatics make the whole soup taste bright and inviting.

Toast and Simmer the Rice:

Stir the rice into the onion mixture along with kosher salt and black pepper. Mixing the rice with the hot aromatic oil coats each grain stirring up the starch for an ultra creamy texture. Add the chicken stock and bring everything to a boil over medium high then reduce heat to a gentle simmer. Let it cook uncovered and stir every few minutes for about eight to ten minutes until the rice just begins to soften.

Cook Everything Together:

Nestle the browned chicken pieces back into the bubbling pot. Leave uncovered and continue to cook gently for another seven to ten minutes stirring occasionally until the chicken is completely tender and the rice is now thick and creamy. The goal is for the chicken to reach at least one hundred sixty five degrees inside and the soup to look silky not soupy.

Shred and Finish:

Once the chicken is cooked transfer it to a board. Use two forks to pull the meat from the bones and shred it into bite sized pieces then discard all bones and skin. Stir the shredded chicken back into the pot. If you notice your porridge is too thick just pour in extra stock a bit at a time and stir to reach your dream consistency.

Season and Serve:

Swirl in fish sauce to taste for a boost of savory depth. Ladle the arroz caldo into bowls and top each with crispy fried shallots and fresh scallions. Set out plenty of lemon wedges so everyone can add a splash just before eating.

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My favorite ingredient is always the ginger because it gives this soothing dish so much warmth and brightness. My cousins and I used to sneak into the kitchen just for an extra splash of fish sauce or a bit more lemon so we could make our bowls just how we liked them.

Storage Tips

Let leftovers cool to room temperature then refrigerate in a sealed container for up to three days. When reheating add a splash of chicken stock or water because the rice will soak up liquid as it sits. It also freezes well in one cup portions for an easy solo meal.

Ingredient Substitutions

No arborio rice Use sushi rice or any short grain rice for a creamy effect. For gluten free guests use tamari instead of fish sauce or leave fish sauce out and finish with a little soy or coconut aminos. You can use boneless skinless chicken the soup will be just as comforting but with a lighter taste.

Serving Suggestions

Serve arroz caldo with extra toppings like crispy garlic chili oil or hard boiled egg halves to make it extra hearty. A squeeze of calamansi instead of lemon is also popular in the Philippines. Pair with steamed greens or a side of crusty bread for a more substantial meal.

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Cultural and Historical Context

Arroz caldo comes from Spanish and Chinese influences in the Philippines and is cherished as a warming meal during the rainy season or when someone is feeling under the weather. Each family makes their own version with their favorite toppings and many Filipino kids grow up eating this soothing porridge when they need comforting.

Recipe FAQs

→ What type of rice works best for this dish?

Arborio rice is ideal for a creamy texture, but you can also use jasmine or other short-grain rice varieties if needed.

→ Can I use boneless chicken instead of bone-in pieces?

Bone-in chicken is recommended for richer broth, but boneless thighs or breast can be used for convenience. Expect a slightly lighter flavor.

→ How do I adjust the thickness of the arroz caldo?

If the mixture is too thick, gradually add extra chicken stock and stir until you reach your preferred consistency.

→ Why is ginger an important ingredient?

Ginger adds a zesty warmth that balances the richness of the chicken and deepens the comforting flavor of the dish.

→ What garnishes can enhance the dish?

Fried shallots, sliced scallions, and lemon wedges bring bright, savory, and fresh notes that elevate each serving.