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Arroz Caldo

  • Author: Paula
  • Cook Time: 1 hour
  • Total Time: 1 hour
  • Yield: 8 servings 1x


  • 1 tbsp oil
  • 100 grams onion, sliced
  • 2 tsp minced garlic
  • 5 inch ginger, crushed and sliced 
  • 1 kg chicken, cut into parts
  • 165 grams (1 cup) rice, uncooked
  • 6 cups water or broth
  • fish sauce or salt, to taste
  • pepper, to taste

For toppings:

  • hard boiled eggs
  • spring onion, chopped
  • fried minced garlic
  • fried shallots
  • calamansi (lime)


  1. In a large pot over medium heat, heat the oil and saute the onion, garlic, and ginger until fragrant.
  2. Add the chicken and cook for about 5 minutes. 
  3. Add the rice and the water. Stir to avoid the rice from sticking to the bottom of the pot.
  4. Lower the heat and cover the pot.
  5. Allow to simmer, scraping the bottom of the pot once in a while.
  6. Cook until the rice starts to break down, about 1 hour. Add more water as necessary. The arroz caldo will thicken considerably. 
  7. Season with fish sauce or salt. Add pepper to taste.
  8. Serve with the toppings.


  • I checked the arroz caldo every so often while it was cooking. The rice tends to stick to the bottom and burn.  
  • I added some ginger powder before cooking the chicken. You can opt not to and you can even lessen the amount of ginger used in the recipe.  
  • Method: Boiling
  • Cuisine: Filipino

Keywords: arroz caldo