Cooking Lucid
Arroz Caldo
Filipino chicken rice porridge infused with ginger and garlic, topped with crispy garlic, green onions, and a hard-boiled egg. The ultimate comfort food when you're under the weather.
Prep 10 min
Cook 35 min
Total 45 min
Serves 6
Ingredients
Step 1 — Cook the porridge
- 2 tbsp vegetable oil
- 6 garlic cloves (minced)
- 1 thumb ginger (julienned)
- 1 onion (diced)
- 1 lb chicken thighs (bone-in)
- 1 cup glutinous rice
- 8 cups chicken broth
- 2 tbsp fish sauce
- 1 tsp saffron or turmeric (optional, for color)
Step 2 — Toppings
- Fried garlic (for topping)
- 2 green onions (sliced)
- 4 hard-boiled eggs (halved)
- Calamansi or lemon wedges
- Fish sauce and pepper
Instructions
- 1
Sauté and simmer
Heat oil in a pot. Sauté garlic, ginger, and onion until fragrant. Add chicken and brown lightly. Stir in rice, then add broth and fish sauce. Simmer 30 minutes, stirring occasionally, until rice breaks down into a thick porridge.
- 2
Shred chicken
Remove chicken, shred meat, and return to the pot. Adjust consistency with more broth if needed. Season to taste.
- 3
Serve
Ladle into bowls. Top with fried garlic, green onions, and hard-boiled egg. Serve with calamansi and fish sauce on the side.
Nutrition per serving: 340 cal · 24g protein · 42g carbs · 10g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
