Arroz Caldo, which translates to “rice broth” or “rice porridge,” reflects the Spanish influence on Filipino cuisine. However, the dish itself has strong roots in Chinese congee, a similar rice porridge. Across the Philippines, there are many variations of Arroz Caldo where some add safflower for color, others top with crispy garlic, boiled eggs, or a squeeze of calamansi citrus for brightness. The recipe and garnishes really come down to regional preferences or family traditions.

Though it is a popular snack, Arroz Caldo is hearty and filling enough to be a full meal. Its warm, soothing nature makes it especially popular during cooler weather or rainy days. More than just comfort food, it’s also a remedy for those who are feeling under the weather.

Why Use Fish Sauce in This Arroz Caldo (Chicken & Rice Porridge)?

Don’t worry, using fish sauce in an Arroz Caldo recipe won’t turn your dish fishy. Instead, it provides a deep, savory saltiness that regular salt alone can’t achieve. Since this is a simple dish with few ingredients, it relies on its seasoning and dish sauce to build the flavor. Plus, it adds that umami profile that makes this dish more complex than its preparation.

Arroz Caldo (Chicken & Rice Porridge)

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• Author: Rafe Vencio

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Description

Warming and soothing for cooler and rainy days.

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Ingredients

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• 1 whole fresh chicken
• 1 head garlic, minced
• 1 large red onion, small diced
• 1 large piece fresh ginger, peeled and minced
• 1 1/2 cups glutinous rice
• 1 bunch spring onions, thinly sliced for garnish
• 1/2 oil for frying
• 1 tbsp salt and more to taste as needed
• 3 tbsp patis (fish sauce)
• 1/2 tsp ground black pepper
• 3 qt water

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Instructions

1. Fry half of the garlic until golden brown and set aside; reserve about 2 tbsp. of the oil; sauté the garlic first until golden brown and add the onions and ginger next, cook until lightly translucent and fragrant.
2. Add fish sauce, chicken, salt, pepper, water and bring to a boil; drop to a gentle simmer and cook chicken for about 45 to 50 minutes. Remove chicken and let cool; pick meat off and set aside.
3. Bring stock to a boil and add the glutinous rice; reduce to a simmer and cook for about 25 minutes or until the rice is tender, stirring frequently. Add water if you want to thin it down. Adjust seasoning to taste.
4. Add the chicken meat into the porridge before serving and garnish with crispy garlic and spring onions, fresh julienned ginger also optional as garnish.

Recipe and Styling by Rafe Vencio
Photography by Dave Bryce

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