Arroz Caldo

Arroz caldo is one of those dishes that feels like a hug in a bowl. It’s warm, comforting, and deeply familiar in Filipino households. It’s often made when someone isn’t feeling well, when it’s cold outside, or when you just want something soothing and satisfying. This version uses boneless, skinless chicken thighs and chicken broth, making it easier, faster, and just as flavorful as the classic.

Traditionally, arroz caldo is made with bone-in chicken and simmered for a long time, but using chicken thighs keeps the meat tender and juicy without needing extra prep. The result is a rich, gingery rice porridge that’s perfect for weeknights, meal prep, or anytime comfort food cravings hit.

Ingredients

1½ lbs boneless, skinless chicken thighs

1 cup jasmine rice, rinsed

6 cups chicken broth (plus more if you want to thin it out)

1 medium onion, diced

5-6 cloves garlic, minced

2 tbsp fresh ginger, sliced into thin strips

2 tbsp neutral oil

2 tbsp fish sauce (adjust to taste)

Salt and black pepper, to taste

Pinch of turmeric for color

Toppings

Fried garlic

Sliced green onions

Soft- or hard-boiled eggs

Calamansi or lemon wedges

Chili oil or chili crisp

1. Heat oil in a large pot over medium heat. Brown chicken 3-5 minutes and set aside.

2. Add onion and cook until soft and translucent, about 3–4 minutes.

3. Stir in garlic and ginger and cook until fragrant, about 1 minute.

4. Add the rinsed rice and stir to coat the grains in the aromatics.

5. Pour in the chicken broth, add turmeric and fish sauce. Stir well.

6. Bring to a boil, then lower to a gentle simmer.

7. Simmer uncovered for 25–30 minutes, stirring occasionally to be sure it doesn’t burn at the bottom. Cook until the the soup thickens to a porridge-like consistency.

8. Taste and adjust seasoning with more fish sauce, salt, or pepper as needed.

Comforting AF