Authentic Filipino Poultry Recipes

 

Filipino Arroz Caldo Recipe

Arroz caldo is a rice congee that was introduced by Chinese traders to the natives of the Philippines. During the Song Dynasty (960–1279) in China, native Filipinos is trading crops, herbs, and condiments in exchange for silk, porcelain, and ceramics with Hokkien speaking people from China. Chinese traders prepare congee food for their meal which was eventually shared to the native Filipinos to which they do their trading.

The name Arroz Caldo was Spanish in origin but the dish itself originates from the Chinese. Congee, which is a type of rice porridge, was already popular in the Philippines and other Asian countries before the Spaniards colonized the Philippines. It so happened that Chinese terminology is hard to pronounce by the Spanish colonizers and so the Spaniards made a Spanish name to it. Similarly, the Philippine island was long been discovered before the Spaniards arrived in the archipelago but was named "Philippines" by the Spanish colonizer after the name of their king Philip II of Spain in the 16th century.

Arroz caldo when cooked will be enough as a meal on its own. Often serve on breakfast to warm up the body ready for work and when someone is ill because this dish is easy to digest for the sick. It is also a good dish during rainy days and cold weather to keep the stomach warm and a perfect food when someone has too much of a cocktail drink or hangover.

This ginger flavored rice-chicken soup have similarities with other Filipino rice congee dishes like "goto" and "lugaw". Their main differences are: Arroz caldo uses chicken as its meat ingredient; "Goto" uses tripe, beef, and internal organs; and "Lugaw" is simply a plain rice congee.

Arroz Caldo

Ingredients:

Basic ingredients:

1 kilo chicken; cut in serving pieces
1 cup uncooked malagkit or plain rice or combination
1 small onion; chopped
4 cloves garlic; chopped
1 root ginger; sliced
6 cups water or broth
Fish sauce
Cooking oil

Optional ingredients:

1 tablespoon minced fried garlic (for garnishing)
1 tablespoon chopped scallions (for garnishing)
1 tablespoon safflower (for garnishing)
Salt to taste
Chicken bouillon cubes

How to Cook:

In a casserole, sauté garlic, onion, and ginger in oil.  Add chicken and stir fry with fish sauce until light browned. Drain any remaining oil and then add rice. Add enough water and bring to boil. Continue cooking, stirring occasionally, until chicken is tender and rice is done (add hot water if necessary). Season with fish sauce according to taste.  Serve hot in a bowl. Garnish on top with fried minced garlic, scallions, and safflower.

Arroz Caldo Cooking Tip:

Always dry chicken well with paper towels before placing into hot pan or casserole so it won't stick.

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce.

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Comments (34)

ang sarap
ang sarap naman. nakakagutom :-D
#34 - berting - 10/07/2014 - 00:41
Making it now
It's a bit rainy, so I am in the mood for arroz caldo. My kids love this dish!
#33 - Pearl Perez-Crooks - 06/09/2014 - 16:24
add hard boiled egg, and have fried golden brown garlic, green chilis, lemon and olive oil
#32 - ANTONIO V. SALONGA - 04/16/2014 - 01:30
Arroz caldo
I am cooking this now because it's very windy here on southern NJ. My kids love it. ;-)
#31 - Pearl - 03/13/2014 - 13:02
thanks po i know na ang recipe na favorite kong delicacies . . .sarap nito:-D;-);-);-);-);-);-)
#30 - #17-Realyn Babao - 10/24/2013 - 17:35
missing filipino food
:-D this is perfect for halloween nyt in my house with friends and kids trick or treat this coming 31st of october cant wait... yummyyyyyyy
#29 - Melca Ladiana - 10/18/2013 - 02:56
special arroz caldo
we can replace chicken with ox tail or tuwalya mas masarap
#28 - Cecille - 01/30/2013 - 22:14
when I saw the picture its saw yummy and
delicious.Chicken rice soup,the filipino
arrozcaldo recipe.Its saw easy if they have
all ingredients.

27#-ma.catherine malaran
01/25/2013
#27 - ma.catherine malaran - 01/24/2013 - 23:57
Love this recipe. It's so easy and I like the options you suggest instead of using patis. Thank you. This recipe is like medicine when I'm not feeling well!
#26 - Marian Nicholson - 01/12/2013 - 16:18
loved this recipe
I loved this recipe as a missionary in Manila. I'm always looking for recipes that I remember tasting. So so good!!!!!! Talagang talaga.
#25 - Marilane - 08/07/2012 - 22:36
ahhhhhhhhhhh..sarap talaga!
#24 - tyrone - 03/28/2012 - 01:13
arroz caldo
f u add cream it bcomes a mediterrean dish they call it salik ...... there's spanish saffron very xpensiv jus add a little...its juz 2 add color...
#23 - achie58 - 12/17/2011 - 08:10
wow
ang tagal ko ng gustong gawin to pero di ako sure sa mga recipe na gagamitin.thanks 4 this site and finaly magagawa ko na. thanks for sharing.more power...
#22 - jade vientes - 12/07/2011 - 20:19
to twinks, youre asking about whats the red hairy one, is a flower saffron, you cvan but it in asian store, but the original one is in indian store, but is is more flavorful and expensive one.. emil
#21 - EMILIO O. NOBLE - 11/16/2011 - 12:14
good :(
#20 - ronald baballo - 11/15/2011 - 19:07
the hairy reddish garnish is Saffron or Kasugba and it is available in the condiments section in grocery stores
#19 - twinx - 09/29/2011 - 01:33
AGUILAR
im love it when i was a kid
#18 - HERSHEY - 09/15/2011 - 19:14
sige...gagawin namin to bukas..mukhang masarap nga!!!!!!!!!!
#17 - wilfredo zafe - 08/23/2011 - 04:16
amazing!
arroz caldo is one of my favorite food, especially on a cool rainy weather... thank you for sharing this recipe, i can now prepare it myself :)!!!! my husband loves it too. more power!
#16 - namit! - 08/20/2011 - 18:26
what is the garnish?
what do u call that redish hairy garnish??? my mom puts that in her recipe also...i need to know, it's not listed in the ingredient...
#15 - Ry - 08/13/2011 - 20:49
arroz ccaldo
My mother-in-law taught me this recipe and I am not a Filo. if I can do it, anyone can. Yum!
#14 - Lee - 08/01/2011 - 19:44
ANG SRAP!
ANG SRAP NMAN NYAN NKA2GUTOM!!!!!!!!!!!!!

;-):-):-D:-(:-o:-OB-):oops::-[]:-P NAGUTOM TLOY AKO!!!!!!!!!
#13 - lyra - 07/13/2011 - 20:39
mmmmmmmmmmmmmmmmm,,,saaaaraaaaap!!!
#12 - zhy - 07/09/2011 - 05:25
Nakakagutom


hehe.. masarap to ngayon kainin at ulan ng ulan. Thanks for sharing this recipe
#11 - yumyumfoodrecipes.com - 07/08/2011 - 18:23
arrozcaldo
ahaaa.....its one of my fav food,sure i will try this one!!!!!!!!!!!thanks for this
#10 - eleanor - 05/18/2011 - 20:59
sa an maka beli ng sampalok pang segang
at bagoong alamang na genesang alamang
de to ako sa wood burn oregon.
walang orental na tendahan
sa lamat po Ederlina.
#9 - Ederlina - 05/03/2011 - 21:53
aroskaldo ko
yum ! negosyo na to !
#8 - ganda ako :) - 04/24/2011 - 21:45
:-D:-);-):-o:-OB-):oops::-[]:-P
ang sarap akin nalang 2":::::::::::::
#7 - jasper - 03/22/2011 - 21:23
:-D;-):-P OMG... so delish... I tweaked it a little by adding cream of rice to make it more creamy... Thanks for sharing.
#6 - Charlotte - 03/02/2011 - 14:30
yum yum
sarap ulit ulitin::-D:-D
#5 - julie_ann_evangelista@yahoo.com.ph - 01/16/2011 - 03:39
Yum yum yum. Bilog
Good recipes are all here
#4 - Marilyn c. Tantoco - 12/08/2010 - 14:15
lupit.
hay sarap kumain sa bundok ng arrrozkaldo. native chicken. hanep!!!:-P
#3 - nigs - 09/27/2010 - 21:53
ang sarap magluto lalo na at madali makakuha ng recipe..salamat..goodluck!:-D:-D
#2 - apple - 07/13/2010 - 22:46
chicken arroz caldo receipe.
brilliant. I love this recipe. I been searching for long time. I first have in Angeles City Phillipines at a friends hotel. I had just returned from working in Ghana, West Africa and was very ill from malaria I had got there and the medication. I coulnt eat when I was given this dish at hotel I was staying. My stomach was 100% next morning. Not a cure for malaria but sorted my stomach ails.
#1 - paul - 01/23/2010 - 20:28
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