When I was little, my mom used to tell me whenever I had a bad cold or a bad day in school that there’s absolutely nothing a bowl of arroz caldo could not fix.  I believed her without the faintest tinge of doubt.  I believed her not only because I adored her but also because it was true — a humble bowl of chicken and rice gives warmth and comfort.  It nurses the weary back to health.

Arroz caldo is Filipino rice porridge or congee.  Chicken and rice are slowly simmered in a delicious broth flavored with garlic, onions, ginger and fish sauce.  It is ladled in bowls and served with  hard-boiled eggs, spring onions, fried garlic, and calamansi.

A hot, hearty bowl of arroz caldo with a squeeze of calamansi and a dash of fish sauce is perfect on a chilly day.  Pure comfort.

 

Arroz Caldo

 

Arroz Caldo Recipe, makes 6 servings

2 tablespoons vegetable oil
3 garlic cloves, peeled and finely chopped
1 1-inch piece of ginger, peeled and finely chopped, about 1/2 tablespoon
1 small onion, chopped, about 1/3 cup
pinch of saffron
6 chicken wings, or 1 large boneless chicken breast, cut into 1-inch pieces
1 cup jasmine rice
4 cups chicken stock
2 tablespoons fish sauce
3 hard-boiled eggs, sliced for garnish
2 spring onions, thinly sliced for garnish
3 calamansi or limes

Sauté the garlic in oil in a medium saucepan over medium heat and cook until golden brown, about 2 minutes. Transfer the garlic to a paper towel-lined plate to drain and set aside. Add the ginger, onion, and saffron and cook until the onion is translucent, about 3 minutes. Add the chicken and brown for about 5 minutes. Add the rice, chicken stock, and fish sauce, cover the pan, and simmer over medium to low heat. Stir frequently and simmer until the chicken and rice are cooked through, about 25 to 30 minutes.

Ladle the arroz caldo into bowls and serve with bowls of hard-boiled egg, spring onion, fried garlic, calamansi and fish sauce on the side.

Cooking Notes

1.  This recipe makes a fairly thick rice porridge, which I love.  For a thinner arroz caldo add more cups of chicken stock.  My mom and I both use jasmine rice but she sometimes uses sticky rice to make a thicker porridge.

2.  When reheating, add some chicken stock or water to the porridge and warm over medium heat.

3.  For the more adventurous, tripe can be used instead of chicken.

 

Chicken Arroz Caldo

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  • tata

    i love this, we do this during night duty to make us awake…. yummy………..

  • Dess

    thanks, this is quick, easy and simple, for me, as I like cooking quickly with few ingredients only

  • Proserpina Agnes Lanzar

    Rose Agnes, I’m going for teeth extraction tomorrow so I decided to cook Arroz Caldo tonight. However I forgot if I use Ginger or not. So I goggled Arroz Caldo in my IPod and I got my answer . Thank you so much.

  • Jay Legaspi

    Thank you for the recipe! I’m feeling sick and this is picking me up :)

  • malou

    wow ang sarap parang nasa pinas me
    makapaglu2 nga tamang tama winter n d2

  • http://blog.junbelen.com/ Jun Belen

    Hello Jeannie, I just want to let you know that I finally posted my sotanghon soup recipe — http://blog.junbelen.com/2012/12/05/how-to-make-chicken-sotanghon-soup/ — finally! Thank you for following the blog!

  • http://blog.junbelen.com/ Jun Belen

    Here’s the sotanghon soup recipe I promised — http://blog.junbelen.com/2012/12/05/how-to-make-chicken-sotanghon-soup/ — thank you for following the blog!

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  • http://twitter.com/spicedsaucy Jessica Grana

    Hi Jun! The boyfriend and I are both feeling under the weather today. I was craving some Arroz Caldo like my mom used to make for me when I was feeling sick as a child. I found your recipe and made it for us. SO delicious! I was already just raving about it to my mom. I told her that I will make her a batch to try, too! Thanks so much for sharing this delicious recipe. I look forward to trying your other recipes from your blog! :)

    Jessica

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  • http://blog.junbelen.com/ Jun Belen

    So happy to hear the recipe worked for you! Thank you for writing, Jessica and I hope you try the other recipes.

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  • Carmel Pajita

    THANK YOU FOR THIS RECIPE! For YEARS I’ve been trying to make arroz caldo like my mom’s. Every attempt was a fail. So a few weeks ago on a cold night I wanted arroz calso and determined to make it I googled for recipes. I came across your recipe which sounded familiar and felt familiar. Made your recipe… I tasted it and my eyes teared up. It was my mom giving me that comforting bowl of arroz caldo ona cold day. Every filipino has a memory of their childhood in a bowl of arroz caldo, and that’s what you have done for me! Thank you!!! :-)

  • green

    I love comfort food. Made this last night and enjoyed it sooo much. It was so simple. I’ll have to make sure I save the recipe today so that I don’t loose track of it which so often happens with recipies I try from the web. Thanks for sharing it!