Easy Chicken Arroz Caldo Recipe – Pinoy Style
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 4-5
Chicken Arroz Caldo is Filipino comfort food and most Filipinos loves to prepare this during rainy weather days. It’s a warm, hearty rice porridge with chicken that’s perfect for any time of day. This easy recipe takes less than an hour and tastes like home.
Chicken Arroz Caldo Ingredients
- 500 grams Chicken (any part works)
- 5 Cloves Garlic, minced
- 1 Piece Onion, chopped
- 1 Thumb-sized Ginger, minced
- 1/2 Cup Glutinous rice (malagkit)
- 1/2 Cup Regular white rice
- 2 Tablespoons Fish sauce
- 1 Tablespoon Kasubha (or atsuete)
- 1 Chicken cube
- 7 to 8 Cups Water
- Black pepper to taste
- 1 Boiled egg, sliced
- Spring onion, chopped
- Fried garlic for topping
- Calamansi for serving
- Oil for sauteing
How to Cook Chicken Arroz Caldo
Step 1: Sauté the Aromatics
-Heat oil in a large pot. Add minced garlic and stir until fragrant, about 30 seconds. Add ginger and stir for another 30 seconds until you can smell the aroma.
Step 2: Cook the Onion
-Add chopped onion and cook for 1 to 2 minutes until translucent and soft.
Step 3: Cook the Chicken
Add 500g chicken and stir constantly until the meat turns white on the outside, about 3 to 5 minutes.
Step 4: Season with Fish Sauce
Add 2 tablespoons fish sauce and stir well. Make sure the seasoning coats all the chicken.
Step 5: Add Black Pepper
Sprinkle black pepper to taste and stir again.
Step 6: Add the Rice
Rinse the glutinous rice and regular rice separately under cold water. Add both to the pot and stir for 1 minute to toast them slightly.
Step 7: Add Water and Simmer
Pour in 7 to 8 cups of water and stir well. Bring to a boil, then reduce heat and simmer until the rice becomes soft and creamy, about 20 to 25 minutes. Stir occasionally to prevent sticking.
Step 8: Add Chicken Cube and Kasubha
Add 1 chicken cube and 1 tablespoon kasubha. Stir well to distribute the color and flavor. Cover the pot and simmer for 2 to 3 minutes to let the kasubha release its color.
Step 9: Final Seasoning
Add a dash of black pepper and stir. Taste and adjust seasonings if needed.
Step 10: Serve
Pour into bowls. Top with boiled egg slices, fried garlic, spring onion, and serve with calamansi on the side.
Tips on Cooking Chicken Arroz Caldo
Tip 1: Rinse the rice first – Washing the glutinous and regular rice removes excess starch and helps the texture turn out better.
Tip 2: Use any chicken part – Wings, breast, thigh, or even bones work great. Bones and tougher cuts add more flavor to the broth.
Tip 3: Keep the chicken whole or chunky – If you leave the chicken in pieces, it flavors the whole dish better than shredded chicken.
Tip 4: Get your toppings ready – Boil the egg, fry the garlic, and chop the spring onion before you start cooking. This makes serving quick and easy.
Tip 5: Stir occasionally while simmering – Stir every 5 minutes so the rice doesn’t stick to the bottom and cooks evenly. This prevents burning and ensures the porridge has the right creamy texture.
Beginner Troubleshooting Guide
Problem 1: The rice is still hard or crunchy
Solution: Add more water, about 1 cup at a time, and keep simmering until the rice softens completely. Make sure to stir occasionally.
What caused it: You probably didn’t add enough water or didn’t simmer long enough. Different rice brands cook at different speeds.
Problem 2: The bottom is burned and smells bad
Solution: Reduce heat to medium or medium low. Stir every few minutes so nothing sticks to the bottom.
What caused it: Heat was too high or you didn’t stir enough. Always stir occasionally while simmering.
Problem 3: The dish tastes bland
Solution: Add more fish sauce or chicken cube. Taste as you go and adjust the seasoning.
What caused it: You didn’t add enough fish sauce or the chicken didn’t flavor the broth enough. The glutinous rice dilutes flavors, so you need enough seasoning.
Problem 4: The color isn’t bright yellow
Solution: Make sure you’re using kasubha. If using atsuete, use more of it. Also, make sure to cover the pot for 2-3 minutes so the color can develop.
What caused it: You either didn’t use kasubha or didn’t let it infuse long enough. Covering the pot helps the color spread.
Problem 5: There’s too much broth, it’s too watery
Solution: Simmer longer without a lid so water evaporates. You want it creamy, not soupy.
What caused it: You added too much water or cooked it for too short. Arroz caldo should be thick and creamy, not like regular soup.
Common Mistakes to Avoid Failed Arroz Caldo
Mistake 1: Not washing the rice before cooking
What people do wrong: They add the rice straight from the bag without rinsing it.
How to do it right: Rinse both the glutinous and regular rice under cold water until the water runs clear.
Why it matters: Unwashed rice has starch that makes the dish gluey and thick. Rinsing removes this and gives you the right texture.
Mistake 2: Burning the garlic and ginger at the start
What people do wrong: They put garlic and ginger in hot oil and let it sit, thinking longer cooking means more flavor.
How to do it right: Add garlic first, stir constantly for 30 seconds. Then add ginger and stir for another 30 seconds. Move quickly.
Why it matters: Burned garlic and ginger taste bitter and ruin the whole dish. You only need 30 seconds each for them to be fragrant.
Mistake 3: Using too much water
What people do wrong: They add 8 cups of water and then add more when they think it needs it.
How to do it right: Start with 7 cups and add water only if the rice isn’t soft after 20 minutes. Add 1 cup at a time.
Why it matters: Too much water makes the dish watery and flavorless. The rice should be creamy, not soupy.
Mistake 4: Not stirring while simmering
What people do wrong: They add water and leave it alone, expecting it to cook by itself.
How to do it right: Stir every 5 minutes so the rice doesn’t stick to the bottom and gets cooked evenly.
Why it matters: Unstirred rice burns at the bottom. Regular stirring keeps everything moving and prevents burning.
Mistake 5: Using only white rice
What people do wrong: They think glutinous rice doesn’t matter and skip it.
How to do it right: Always use a mix of 1/2 cup glutinous rice and 1/2 cup regular white rice.
Why it matters: Glutinous rice makes the dish creamy and thick. Regular rice alone makes it thin and watery. The mix is what makes real arroz caldo.
Alternative Ingredients
-Can’t find kasubha? Use atsuete (annatto) instead, but use more of it since atsuete is milder.
-No glutinous rice? You can use all white rice, but the texture won’t be as creamy.
-Prefer less chicken? Even a little bit works, even just bones and scraps.
-No boiled egg? Skip it, the dish is still good.
-Don’t have chicken cubes? Use chicken powder instead, about 1/2 teaspoon.
-No calamansi? Use regular lemon or lime juice on the side.
FAQs
Question 1: Can I use chicken breasts instead of other parts?
Yes, chicken breast works fine. Thighs and wings have more flavor, but breast is leaner. Mix different parts together if you have them.
Question 2: How long can I keep arroz caldo in the fridge?
Keep it in the refrigerator for up to 2 days in an airtight container. Make sure to cool it completely before storing.
Question 3: Can I freeze arroz caldo?
Yes, you can freeze it for up to 1 week in a freezer-safe container. Thaw in the fridge overnight before reheating.
Question 4: How do I reheat leftover arroz caldo?
Put it in a pot over medium heat and add a splash of water if it’s too thick. Stir occasionally until it’s warm all the way through. You can also reheat in the microwave, just add water and stir halfway.
Question 5: Can I make this without fish sauce?
Fish sauce is important for flavor, but if you don’t have it, use soy sauce instead. Use about the same amount, but it will taste a bit different.
Question 6: Is arroz caldo good for sick people?
Yes, this is traditional comfort food. The warm broth and soft rice are easy to digest and soothing for upset stomachs.
Question 7: Can I add vegetables to arroz caldo?
Yes, you can add carrots, peas, or other veggies. Add them when you add the water so they cook with the rice.
Question 8: Why do some recipes add liver or pate on top?
Liver spread (pate) is traditional in some regions. You can add it on top if you like, but it’s optional. Boiled egg works just as well.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 2 days. Make sure it cools completely first.
Freezer: You can freeze for up to 1 week. Store in a freezer-safe container or freezer bags. Thaw overnight in the fridge before reheating.
Reheating: Put the arroz caldo in a pot and add a splash of water. Heat over medium heat, stirring occasionally, until warm throughout. If it’s too thick, add more water to get the right consistency. The microwave also works but stir halfway through.
Serving Suggestions
Serve arroz caldo hot in bowls. Top each serving with boiled egg slices, a handful of fried garlic, fresh spring onion, and a squeeze of calamansi. Have more calamansi available on the side so people can adjust the sourness to their taste. Some people like to add more fried garlic or fish sauce while eating, so keep these on the table.
Easy Chicken Arroz Caldo Recipe – Pinoy Style
Ingredients
- 500 grams Chicken any part works
- 5 Cloves Garlic minced
- 1 Piece Onion chopped
- 1 Thumb-sized Ginger minced
- 1/2 Cup Glutinous rice malagkit
- 1/2 Cup Regular white rice
- 2 Tablespoons Fish sauce
- 1 Tablespoon Kasubha or atsuete
- 1 Chicken cube
- 7 to 8 Cups Water
- Black pepper to taste
- 4 Boiled egg sliced
- Spring onion chopped
- Fried garlic for topping
- Calamansi for serving
- Oil for sauteing
Instructions
- Heat oil in a large pot. Add minced garlic and stir until fragrant, about 30 seconds. Add ginger and stir for another 30 seconds until you can smell the aroma.
- Add chopped onion and cook for 1 to 2 minutes until translucent and soft.
- Add 500g chicken and stir constantly until the meat turns white on the outside, about 3 to 5 minutes.
- Add 2 tablespoons fish sauce and stir well. Make sure the seasoning coats all the chicken.
- Sprinkle black pepper to taste and stir again.
- Rinse the glutinous rice and regular rice separately under cold water. Add both to the pot and stir for 1 minute to toast them slightly.
- Pour in 7 to 8 cups of water and stir well. Bring to a boil, then reduce heat and simmer until the rice becomes soft and creamy, about 20 to 25 minutes. Stir occasionally to prevent sticking.
- Add 1 chicken cube and 1 tablespoon kasubha. Stir well to distribute the color and flavor. Cover the pot and simmer for 2 to 3 minutes to let the kasubha release its color.
- Add a dash of black pepper and stir. Taste and adjust seasonings if needed.
- Pour into bowls. Top with boiled egg slices, fried garlic, spring onion, and serve with calamansi on the side.
Video
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