Arroz Caldo is a dish originating from the Spanish recipe, Arroz Caldoso, a rice dish simmered in broth. The Filipino version is a rice porridge with sticky sweet rice, chicken, and flavorful toppings. The dish is easy to prepare and can be made in large batches, making it a popular dish for gatherings and special occasions.

Arroz Caldo can be customized to suit different tastes and preferences. Some add more garlic or ginger for a more robust flavor, while others add vegetables or meats like pork or beef. The dish is also a popular comfort food, often served during rainy days or when someone is under the weather.

Aside from its delicious taste, Arroz Caldo is also considered a nutritious dish. The chicken provides protein, while the rice and toppings provide essential nutrients like fiber, vitamins, and minerals. It’s a perfect dish for those who want a filling and satisfying meal without guilt. Overall, Arroz Caldo is a classic Filipino dish that has stood the test of time. With its simple yet flavorful ingredients, it’s no wonder it’s a favorite among many young and old Filipinos.

Ingredients: 3-4 servings

1 cup sticky rice(malagkit) or glutinous rice
2 medium chicken breast, boiled & shredded
4 boiled eggs
3 cloves of minced garlic
1 thumb sized ginger minced & thinly sliced
1 tsp garlic salt
1 tsp crushed black peppers
1 tsp fish sauce
4 cloves, toasted minced garlic
2 stalks chopped scallions
3-4 cups water
4 sliced calamansi or (optional)thinly sliced lemons

Cooking Procedure:

  1. Place the sticky rice on a deep pot, add 3-4 cups of water and set it to boil. Sautee garlic, ginger and shredded chicken, then add them to combine with the boiling sticky rice. Let it simmer for 15-20 minutes at medium heat, while stirring occasionally. Add more water if needed.
  2. Apply a tsp of fish sauce, and dredge yummy Arroz Caldo with garlic powder and crushed pepper. Add the boiled eggs, then stir to thoroughly combine ingredients. Adjust heat to low and continue to simmer for 10-15 minutes. Stir occasionally. Rice should be soft and sauce is thickened when completely cooked.
  3. One a separate pan, toast garlic on a small portion of cooking oil. Turn off the heat when done. Pour a scoop or two of Arroz Caldo on a bowl to serve. Garnish the top with toasted garlic and chopped scallions. Serve it hot!

Tip: Add boiled Quail eggs to Yummy Arroz Caldo as an option.


Also Check Out Millie’s Version of her Arroz Caldo

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