How to Cook Arroz Caldo

Co-authored by Jessica Gibson

Last Updated: March 29, 2019

If you're craving Filipino comfort food, consider making flavorful arroz caldo. Start by sautéing onion with garlic and ginger. Stir in pieces of chicken thighs, a few types of rice, and chicken stock. Let the arroz caldo simmer until the rice softens and the chicken is cooked. Then garnish the dish with fried garlic, calamansi or limes, scallions, and slices of hard-boiled eggs.

Ingredients

²⁄₃ cup (160 ml) canola oil, divided
12 garlic cloves, minced, divided
1 medium onion, thinly sliced
1 tablespoon (6 g) freshly minced ginger
1 ¹⁄₂ pounds (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon (15 ml) Asian fish sauce
1 teaspoon (2.3 g) freshly ground black pepper, plus more to taste
1/2 cup (97 g) uncooked jasmine or medium-grain rice
1/2 cup (97 g) glutinous rice
6 cups (1,400 ml) chicken stock
1 tablespoon (15 ml) calamansi, key lime, or lime juice
4 scallions, thinly sliced, for garnish
2 fresh limes or calamansi, quartered, for garnish
2 hard-boiled eggs, cut into slices, for garnish

Makes 4 servings

Part 1

Part 1 of 3:
Sautéing the Aromatics

1
Heat 8 cloves of the garlic in ¹⁄₂ cup (120 ml) of the oil for 1 to 2 minutes. Mince 8 of the garlic cloves and place them in a small saucepan. Stir in ¹⁄₂ cup (120 ml) of the canola oil and turn the burner to medium. Cook the garlic and stir it frequently until it turns pale brown.^{[1]
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- If you don't have canola oil, you can use vegetable oil.
2
Drain the garlic and set it aside. Place a fine mesh strainer over a bowl and carefully pour the oil and garlic into it. Lay paper towels on a plate and transfer the drained garlic onto it. Set the garlic aside while you prepare the rest of the arroz caldo.^{[2]
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- Once the oil cools, you can discard it or save it for another recipe.
3
Sauté 1 onion in the remaining 2 ¹⁄₂ tablespoons (37 ml) of oil for 5 minutes. Heat the rest of the oil in a large pot over medium-high heat. When the oil simmers, stir in 1 medium sliced onion. Stir and cook the onion until it becomes clear and softens a little.^{[3]
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4
Stir in the ginger and 4 remaining cloves of garlic. Mince 1 tablespoon (6 g) of ginger and the rest of the garlic. Stir them into the onions and continue to cook them over medium-high heat for 1 minute.^{[4]
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- The garlic and ginger should become fragrant.

Part 2

Part 2 of 3:
Adding the Chicken and Rice

1
Add 1 ¹⁄₂ pounds (680 g) of chicken and brown the meat on all sides. Cut the boneless, skinless chicken thighs into bite-sized pieces. Stir them into the pot and cook them for 3 to 5 minutes. The chicken should be golden brown on every side, but the inside won't be cooked completely.^{[5]
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- The chicken will finish cooking as the dish simmers.
2
Stir in the fish sauce and ground black pepper. Add 1 tablespoon (15 ml) of Asian fish sauce and 1 teaspoon (2.3 g) of freshly ground black pepper to the pot. Stir the mixture well and let it cook for 1 minute.^{[6]
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3
Add the rice and chicken stock. Measure 1/2 cup (97 g) of uncooked jasmine or medium-grain rice and 1/2 cup (97 g) of glutinous rice. Stir the rices into the pot so that they're combined with the sautéed chicken and onion. Then pour in 6 cups (1,400 ml) of chicken stock.^{[7]
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- Using a mix of rices will give the arroz caldo the best texture.
- Ensure that you stir along the bottom of the pan to prevent ingredients from sticking.

Part 3

Part 3 of 3:
Simmering the Arroz Caldo

1
Bring the mixture to a boil and reduce the heat. Cook the arroz caldo until the chicken stock comes to a boil.^{[8]
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- Then turn the burner down to medium or medium-low so that the liquid bubbles gently.
2
Cover and simmer the arroz caldo for about 20 minutes. Put the lid on the pot and let the mixture bubble gently until the rice softens.^{[9]
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- Most of the chicken stock will be absorbed by the rice as it cooks and the chicken will finish cooking.
3
Stir in calamansi juice along with salt and pepper to taste. Squeeze 1 tablespoon (15 ml) of calamansi, key lime, or lime juice into the arroz caldo.^{[10]
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- Taste the dish and add salt and pepper depending on your desired taste.
4
Garnish and serve. Ladle the arroz caldo into serving bowls and top it with the fried garlic that you set aside. Garnish with sliced scallions, lime or calamansi wedges, and slices of hard-boiled eggs.^{[11]
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- Store leftover arroz caldo in an airtight container and keep in the refrigerator for up to 4 days.