Filipino Recipes: The Delectable Arroz Caldo

Arroz Caldo Recipe

It’s December, which means temperatures are about to drop. And what better way to spend every cold December morning than enjoying a bowl of hot soup?

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Arroz Caldo

In the Philippines, we conquer the cold weather however we want. For some, a cup of hot coffee would do, paired with delicious pandesal. But there are those who want their December mornings to be more than just about coffee, so they go for soups. One of the most commonly prepared dishes is the arroz caldo.

Arroz Caldo with Toppings

Arroz caldo, which literally means “warm rice,” is a type of rice porridge Filipinos have always loved. When it comes to congee, we have a few good choices: lugawgoto, and the arroz caldo.

While these dishes are equally palatable and have closely similar ingredients and cooking process, they still have their little differences. All three have rice as the main ingredient. Lugaw is just plain rice, while goto requires beef or tripe for added flavor. Arroz caldo, on one hand, uses chicken strips.

Arroz Caldo with Chicken

It’s worth mentioning that this porridge isn’t just for winter-cold days. A lot of Filipino households serve arroz caldo for breakfast, regardless of the season. If you have not in a while and would like to cook it for tomorrow’s morning meal, here is an arroz caldo recipe you will love.

Real-Pinoy Arroz Caldo Recipe

Here are the ingredients you need to prepare and procedure to follow.


  • 700 g chicken (cut into serving pieces)
  • 1 L water
  • 1.5 cups rice (uncooked)
  • 1 tsp garlic
  • 1/2 black pepper (ground)
  • 2 tbsp fish sauce
  • 3-4 pc hard boiled eggs
  • 1 cup mined onion
  • 1 pc chicken bouillon cube
  • 4 pc calamansi (or 1 pc lemon, if unavailable)
  • 1 cup green onions (mined)
  • 2 knobs ginger (cut into fine julienne pieces)
  • 3 tbsp kasubha
  • 2 tbsp cooking coil

Cooking process

  1. Heat cooking oil in a pot and add the onion, ginger, and garlie. Sauté.
  2. Add ground black pepper.
  3. Put in the chicken cube and cook until it melts.
  4. Add the chicken. Cook until the outermost layer of the chicken turns golden brown.
  5. Pour in the fish sauce.
  6. Add the uncooked rice. Mix until and leave it to cook for a few minutes.
  7. Pour in water into the mixture. Bring to a boil.
  8. Stir and simmer until rice is cooked.
  9. Add the eggs.
  10. Put in the kasubha or safflower for added flavor, color, and aroma.

Once cooked, serve the porridge with garlic, scallions or green onions, and lemon or calamansi. You and your family can now enjoy a bowl of hot arroz caldo and greet every cold December morning the more special way.

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