Arroz caldo is a comforting and flavorsome Filipino rice and chicken soup served mainly as a snack but can be enjoyed any time of the day.
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
5
What Is Arroz Caldo?
Arroz caldo is a lugaw (glutinous rice dish) made with chicken and rice. It’s flavored with garlic, onions, ginger, fish sauce, and other seasonings.
Though “arroz caldo” is a Spanish name, the dish’s origins are Filipino — it is an adaptation of a congee that was created by Chinese-Filipino immigrants.
How to Make Arroz Caldo
- Cook the onion, garlic, and ginger until fragrant.
- Add the chicken and stir in the fish sauce.
- Pour in the broth and sweet rice, then bring the mixture to a boil.
- Season and continue cooking until the chicken is fully cooked.
How to Serve Arroz Caldo
This arroz caldo recipe calls for green onions, lemon wedges, and more fish sauce as toppings. Add a hard-boiled egg, a traditional arroz caldo garnish, for extra heartiness.
How to Store Arroz Caldo
Store your leftover arroz caldo in an airtight container in the refrigerator for up to three days. Store the garnishes separately for the best results. Reheat thoroughly on the stove or in the microwave, then add the garnishes just before serving.
Allrecipes Community Tips and Praise
“Amazing,” raves one Allrecipes community member. “Great recipe as-is, and you can always add more aromatics. I did. Extra ginger and garlic for me!”
“Like my mom made for us…yum,” says Peach. “Garnished with fried chicken skin, toasted garlic, safflower, and green onion. Always use fresh garlic and ginger — it makes all the difference and smells and tastes amazing.”
“This is the BEST arroz caldo recipe,” according to Lindsay Ceballos. “It has become a staple in our house. I do use regular white rice (with a little extra boil time) and whatever chicken I have on hand and it always comes out perfectly.”
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 (2 inch) piece fresh ginger, peeled and thinly sliced
- 2 ¼ pounds chicken wings, split and tips discarded
- 1 tablespoon fish sauce (Optional)
- 5 ¼ cups chicken broth
- 1 cup glutinous sweet rice
- salt and pepper to taste
- 1 green onion, chopped
- 1 lemon, sliced (Optional)
- 1 teaspoon fish sauce for sprinkling, if desired (Optional)
Directions
process 1
Gather all ingredients.
process 2
Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.
process 3
Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
process 4
Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.
process 5
Season with salt and pepper. Portion soup into bowls and garnish with green onion.
process 6
Serve with lemon slices and additional fish sauce, if desired.
Nutrition Facts (per serving)
| 294 | Calories |
| 15g | Fat |
| 25g | Carbs |
| 16g | Protein |
