Chicken Arrozcaldo

Discover the comfort of Arrozcaldo, a Filipino rice porridge inspired by Chinese congee. This chicken and ginger soup is perfect for cold days and comes with various regional variations. Cozy up with a bowl of Arrozcaldo—Filipino rice porridge with chicken, ginger, and garlic. Perfect for chilly days or when you need a comforting hug in a bowl! #Arrozcaldo #FilipinoFood #ComfortFood

Arrozcaldo, meaning “brothy rice” in Spanish, is a comforting Filipino rice porridge that blends Spanish influences with local flavours. Its name reflects its Spanish origins, “arroz” means rice, and “caldo” means broth—but the dish itself has been adapted from Chinese congee to fit Filipino tastes.

This hearty porridge is traditionally made with rice, chicken, ginger, and garlic. While the Spanish version of Arrozcaldo was seasoned with safflower (kasubha) and black pepper, the Filipino adaptation includes additional ginger and spring onions, adding warmth and depth to the dish.

The dish’s origins date back to the Spanish colonial period in the Philippines (1500s–1800s), during which Spanish settlers adapted the Chinese congee to create a dish suited to their tastes. Over time, Arrozcaldo has become a staple comfort food across the country, particularly cherished in the Ilocos region. Its popularity extends far beyond this area, with regional variations reflecting local ingredients and preferences.

In coastal provinces like the Visayas, Arrozcaldo might include prawns, while those with Chinese influences might add Chinese sausage. The flexibility of Arrozcaldo allows for a variety of toppings, from different meats and seafood to vegetables and eggs—boiled, salted, or century eggs. The chicken version remains the most common, offering a simple yet nourishing option.

Chicken Arrozcaldo

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Discover the comfort of Arrozcaldo, a Filipino rice porridge inspired by Chinese congee. This chicken and ginger soup is perfect for cold days and comes with various regional variations.

 

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Ingredients

Units USM Scale 1x2x3x

• 4 pcs chicken thighs or 6 pcs chicken legs, pre-boiled and flaked
• 250 g chicken liver, sliced
• 1 cup Jasmine rice
• 1/2 cup glutinous rice
• 4 cups chicken stock
• 4 cups water
• 1 garlic, minced
• 1 white onion, chopped
• 1 medium ginger, sliced thinly
• 1 tsp safflower (kasubha)
• freshly ground black pepper
• fish sauce
• oil
• 2 lemon
• 1/2 cup spring onions, chopped
• fried garlic
• 6 hard-boiled eggs

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Instructions

1. In a large pot, heat a splash of oil over medium heat.
2. Sauté the minced garlic, chopped onion, and sliced ginger until fragrant and softened.
3. Add the chicken stock and water to the pot. Stir in the safflower and Jasmine rice and glutinous rice.
4. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 25 minutes, stirring every 5 minutes to prevent the rice from sticking to the bottom of the pot.
5. Stir in the sliced chicken liver and flaked chicken. Simmer for an additional 15 minutes, allowing the flavours to meld.
6. Season the arrozcaldo with fish sauce and freshly ground black pepper to taste.
7. Ladle the rice porridge into deep bowls. Top each serving with a hard-boiled egg, chopped spring onions, and a sprinkle of fried garlic.
8. Serve with lemon wedges on the side for added freshness and flavour.

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Notes

Stirring frequently helps prevent the rice from sticking and ensures a creamy consistency.
Adjust the thickness of the porridge by adding more water or stock if necessary.

Arrozcaldo is not just a meal but a warm embrace in a bowl, perfect for those chilly, rainy days or when you need a bit of comfort. Enjoy it with your favourite toppings for a meal that’s both soothing and satisfying.