Arroz Caldo

filipino arroz caldo

5 from 1 review


  • 5 cloves garlic
  • 4 tablespoons extra virgin olive oil
  • 3 thumb size ginger (peeled and julienned)
  • 1 small onion (diced)
  • 3 cups white rice
  • 20 chicken drumsticks and wings ((or 5 regular size chicken thighs))
  • 5 tablespoons Thai fish sauce
  • 1/2 teaspoon saffron ((or generic saffra))
  • salt and pepper


  • chopped scallions
  • lemon wedges
  • fried garlic and ginger


  1. Cook rice according to directions on package. When the rice is cooked, blend half of it in a blender with a little water until thick and soupy (like porridge, to your desired consistency). Set aside.
  2. Finely chop the last 2 garlic cloves. In a large pot over medium/high heat, add 2 tbsp olive oil, garlic, leftover ginger and onions. Cook for 2-3 minutes, until onions are clear (translucent) and add chicken. Lower heat to low/medium, cover and let simmer for 5 minutes.
  3. Add fish sauce and 1/2 cup of water (do NOT stir), cover and cook on low for 5 minutes. Stir and add enough water to cover the chicken, bring to boil, cover and let simmer for 20 minutes.
  4. Add blended rice mixture, stir well and add remaining unblended rice. Add saffron and stir well until porridge color turns golden yellow.
  5. Bring to a boil, cover and simmer for 5-10 minutes, until rice has thickened, stirring occasionally to prevent rice from sticking to the bottom of the pot.
  6. Turn the heat off, verify that chicken is cooked through and let cool for 5-10 minutes.
  7. Serve in a bowl and top with fried garlic, ginger, scallions and lemon wedge.

Garlic and ginger garnish

  1. In a pan over medium high heat, add minced garlic, half of the ginger strips and 2 tbps olive oil. Fry until light brown and set aside.


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