Filipino chicken and rice porridge

Here’s a comforting and authentic recipe for Filipino Chicken and Rice Porridge, known locally as Arroz Caldo. This dish is warm, hearty, and perfect for rainy days, when you’re under the weather, or just craving some classic Filipino comfort food.

🍲 Arroz Caldo (Filipino Chicken and Rice Porridge)

🔸 Ingredients:

• 1 tablespoon cooking oil

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 thumb-sized piece of ginger, peeled and sliced thin

• 500g (1 lb) chicken (bone-in pieces like wings or thighs are traditional)

• 1 cup uncooked jasmine rice (or glutinous rice for a stickier texture)

• 6–8 cups chicken broth or water (adjust for desired thickness)

• 1 tablespoon fish sauce (patis) or to taste

• Salt and pepper to taste

🔹 Toppings (Optional but recommended):

• Hard-boiled eggs (sliced or halved)

• Fried garlic bits

• Chopped green onions or scallions

• Calamansi or lemon/lime wedges

• Crushed chicharrón (pork cracklings)

• Drizzle of fish sauce or soy sauce

🔧 Instructions:

1. Sauté aromatics:

   • Heat oil in a large pot over medium heat.

   • Add onion, garlic, and ginger. Sauté until fragrant and the onion is translucent.

2. Add chicken:

   • Add the chicken pieces and cook until lightly browned on the outside.

3. Add rice and liquids:

   • Stir in the uncooked rice, then pour in the chicken broth or water.

   • Bring to a boil, then lower to a simmer.

4. Simmer and stir:

   • Simmer for about 30–45 minutes, stirring occasionally so the rice doesn’t stick.

   • As it cooks, the rice will break down and thicken the porridge.

   • Add more broth/water if it gets too thick.

5. Season:

   • Add fish sauce, salt, and pepper to taste.

6. Serve:

   • Ladle into bowls and top with your favorite toppings: hard-boiled egg, fried garlic, green onions, calamansi juice, etc.