Dish

Arroz caldo

Arroz caldo is made by cooking chicken in a pot with ginger, garlic, and water. Once the chicken is cooked, it is removed from the pot and shredded. The broth is then strained and returned to the pot along with rice. The mixture is cooked until the rice is soft and porridge-like. The shredded chicken is then added back to the pot along with fish sauce and pepper. Arroz caldo is typically served with chopped scallions and fried garlic.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Rice Dish

Origins and history

Arroz caldo is believed to have originated in China and was brought to the Philippines by Chinese immigrants. It is similar to congee, a rice porridge that is popular in many Asian countries. Today, arroz caldo is a popular dish in the Philippines and is often served as a breakfast or snack.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of arroz caldo that include different meats such as pork or beef. Some variations also include toppings such as boiled eggs or crispy fried garlic.

Presentation and garnishing

To make the perfect arroz caldo, use good quality chicken and cook it until it is tender. The rice should be cooked until it is soft and porridge-like. The dish should be seasoned with fish sauce and pepper to taste. Garnish with chopped scallions and fried garlic. Serve with calamansi or soy sauce on the side.

Tips & Tricks

Arroz caldo can be made in large batches and stored in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave. Add a splash of water or broth to thin out the porridge if it becomes too thick.