Chicken Arroz Caldo (Chicken Rice Porridge)

If there’s one dish that’s guaranteed to wrap you in warmth and comfort, it’s Chicken Arroz Caldo. This Filipino rice porridge, also known as “chicken congee,” is the epitome of soul-soothing food. It’s the kind of dish that makes you feel like you’re being wrapped in a cozy blanket, perfect for those chilly days or when you’re feeling under the weather. Made with tender chicken, glutinous rice, ginger, and a flavorful broth, Chicken Arroz Caldo is a comforting bowl of goodness that can be served at any time of day. Whether you’re recovering from a cold or simply craving something hearty, this dish never disappoints.

Why You’ll Love This Recipe?

Chicken Arroz Caldo is so much more than just rice and chicken. It’s simple, nutritious, and full of flavor that warms you from the inside out. The best part? It’s super easy to make and requires minimal effort, with a cook time of about 45 minutes. This recipe is perfect for feeding the whole family, or for meal prepping and having delicious leftovers for the week. It’s comforting, filling, and wonderfully aromatic, making it the ultimate feel-good food.

Ingredient Notes

• Chicken – Bone-in, skinless chicken thighs are the best option for this dish. The bones help to enrich the broth, and the dark meat stays tender during cooking. You can also use boneless chicken thighs or breasts if you prefer.
• Glutinous Rice (Malagkit Rice) – This type of rice is sticky and slightly chewy, which gives the porridge its signature texture. Don’t substitute with regular long-grain rice, as it won’t have the same consistency.
• Ginger – Fresh ginger is essential for that fragrant, warm heat that’s the backbone of the flavor in Arroz Caldo. It adds both depth and brightness to the dish.
• Garlic – Sautéing garlic brings out its sweetness and fragrance, giving the dish a savory base that complements the ginger perfectly.
• Fish Sauce – Fish sauce adds an umami depth to the broth that’s characteristic of Filipino cooking. If you don’t have fish sauce, you can substitute with soy sauce, but it will change the flavor slightly.
• Chicken Broth – You’ll want to use a good-quality chicken broth for a rich, flavorful base. You can use homemade or store-bought broth, or even a combination of both.
• Lemon or Calamansi – A squeeze of fresh citrus at the end brightens up the dish and adds a tangy contrast to the rich porridge.
• Garnishes – The garnishes are what make this dish really pop. Top the arroz caldo with crispy garlic chips, a hard-boiled egg, green onions, and a sprinkle of fried shallots for extra texture and flavor. You can also add a dash of fish sauce or calamansi for extra zing.

Substitutions:

• Rice: If you can’t find glutinous rice, you can use short-grain rice as an alternative. It won’t be exactly the same, but it will still provide a somewhat creamy texture.
• Chicken: For a different twist, you can use chicken breast, though it will be less flavorful than thighs. You could also add shrimp or tofu for a vegetarian version.
• Fish Sauce: If you don’t like the flavor of fish sauce, you can substitute with soy sauce or even miso for a different umami depth.

Step-by-Step Instructions

1. Sauté the Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add the garlic and ginger and sauté for about 2-3 minutes until fragrant and slightly golden. This step builds the base flavor for the porridge.

2. Cook the Chicken

Add the chicken thighs to the pot and cook them for about 5-7 minutes, turning occasionally, until lightly browned on all sides. This helps lock in the flavor before adding the rice and broth.

3. Add the Rice and Broth

Add the glutinous rice to the pot, stirring it gently to coat with the garlic and ginger. Then, pour in the chicken broth and fish sauce. Bring the mixture to a boil, and then reduce the heat to a simmer. Let it cook, uncovered, for about 25-30 minutes, stirring occasionally to ensure the rice doesn’t stick to the bottom.

4. Shred the Chicken

Once the chicken is cooked through, remove it from the pot and set it aside to cool for a few minutes. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones. Return the shredded chicken to the pot and stir it into the porridge.

5. Simmer the Porridge

Continue to cook the arroz caldo for another 10 minutes, stirring occasionally, until the rice is fully cooked and the porridge reaches a creamy consistency. If the mixture becomes too thick, add more chicken broth or water to achieve your desired texture.

6. Season and Finish

Taste the arroz caldo and adjust the seasoning with salt, pepper, or more fish sauce if necessary. Once the flavor is just right, squeeze in some fresh lemon or calamansi juice for brightness.

7. Serve

Ladle the arroz caldo into bowls and garnish with crispy garlic chips, sliced green onions, a hard-boiled egg, and fried shallots. You can also drizzle a little more fish sauce or calamansi juice for added flavor.

Expert Tips for the Best Results

• Don’t Rush the Cooking Time: Allow the rice to cook slowly in the broth to absorb all the flavors. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
• Use Bone-in Chicken: Bone-in chicken thighs add so much more flavor to the broth. If you use boneless chicken, you may need to use a bit more broth or seasoning.
• Adjust the Consistency: Arroz caldo should have a creamy, porridge-like consistency. If you prefer a thicker dish, reduce the cooking time or use less liquid. If you want it more soupy, just add more broth or water.
• Crispy Garlic Chips: If you have time, making your own crispy garlic chips adds a delightful texture to the dish. Simply fry thinly sliced garlic in oil until golden and crispy, then drain on paper towels.

Serving Suggestions

Arroz Caldo is a meal on its own, but it can also be served with a side of fresh vegetables or a light salad to balance the richness. Pair it with a cold glass of iced tea or even a hot cup of green tea to complement the flavors.

Storage and Reheating Tips

• Fridge: Leftover arroz caldo can be stored in an airtight container in the fridge for up to 3 days. The rice will continue to absorb the liquid as it sits, so you may need to add more broth when reheating.
• Freezer: You can freeze the arroz caldo for up to 2 months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw it in the fridge overnight and warm it on the stove with additional broth or water as needed.
• Reheating: Reheat the arroz caldo on the stove over medium heat, adding more broth or water to loosen it if necessary. Stir occasionally to ensure even heating.

Frequently Asked Questions

Can I make Chicken Arroz Caldo in a slow cooker? Yes! You can make this dish in a slow cooker by adding all the ingredients—chicken, rice, broth, and aromatics—into the slow cooker and cooking on low for 6-8 hours. Once it’s done, shred the chicken and stir everything together before serving.

Can I make this dish vegetarian? Absolutely! You can substitute the chicken with tofu or a variety of vegetables. Use vegetable broth instead of chicken broth, and season to taste.

What can I use instead of calamansi? If you can’t find calamansi (a Filipino lime), you can use regular lime or lemon juice. The citrusy kick is key to balancing the richness of the porridge.

Conclusion

Chicken Arroz Caldo is a dish that’s packed with love, comfort, and flavor. Whether you’re feeling under the weather or simply craving a hearty, soothing meal, this rice porridge is the perfect choice. It’s easy to make, full of heartwarming flavors, and it has the magical ability to make you feel better with every spoonful. Give it a try, and I promise you’ll find yourself coming back to this recipe time and time again. Enjoy, and don’t forget to share your own twists on this dish in the comments!

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