Arroz Caldo

Almost every street corner in the Philippines will have a carinderia that will serve this simple rice porridge. The secret is in the broth- fresh chicken bones slowly simmered for hours in a heavy pot. It is a quick full meal and quite tempting served piping hot on a nice, cold, rainy afternoon. But even in a tropical country like the Philippines, this dish is popular under hot, humid weather. Arroz caldo pairs perfectly with deep fried tokwa’t baboy and an ice cold bottle of soda.

 A deeply flavored chicken broth will do wonders for this dish.We like to buy whole chickens so we can freeze the bones and put to use for soupy dishes like this one. With lots of garlic and ginger, it’s a great health boost for the common cold and flu season. During cooking the rice will quickly absorb the liquid and more once it cools, make sure to adjust so as not to make it too thick and pasty. And if you add more broth, adjust the seasoning as well.

This is an easy one pot meal that is budget friendly yet filling and delicious. Usually served with chopped spring onions, crunchy garlic, and boiled egg- it makes a great breakfast or merienda.

Arroz Caldo

Print Recipe
Serves: Serves 4 Cooking Time: 40 minutes


  • 3 tablespoons cooking oil
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 2 inches of ginger, cut into matchsticks
  • ¼ kilo chicken breasts and thigh, cut into small cubes
  • ½ cup rice
  • ½ cup malagkit (glutinous rice)
  • 1 tablespoon kasubha
  • 5 cups chicken broth
  • 1 tablespoon fish sauce
  • Toppings:
  • 6 cloves garlic, minced and fried until golden
  • 2 stalks spring onion, chopped into rings
  • Boiled eggs, halved
  • Calamansi, halved



Sauté garlic and onion in oil until onions are translucent.


Add chicken and cook for another minute.


Add rice and malagkit.


Mix in kasubha.


Add chicken broth, fish sauce and bring to a boil. Lower heat to simmer for 30 minutes or until rice is cooked. Stir every once in a while to keep the rice from burning in the bottom of the pan.


Once cooked, top with fried garlic, spring onions, and boiled egg.


Serve hot with calamansi on the side.


1. ½ teaspoon Turmeric powder may be used instead of kasubha as alternative. 2. Once the rice begins to cook, it will absorb the broth. Add more broth if the mixture becomes too thick and adjust to preferred consistency.

You Might Also Like