Filipino
Arroz Caldo (Filipino Chicken Rice Porridge)
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Arroz Caldo (Filipino Chicken Rice Porridge) is Filipino home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rinse the rice briefly and set aside.
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Heat the oil in a large pot over medium heat and fry the ginger, garlic, and onion until fragrant, about 3 minutes.
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Add the chicken and cook, turning, until lightly browned on the outside, about 5 minutes.
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Stir in the rice and toast it in the oil for 1 minute.
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Pour in the water and fish sauce, bring to a boil, then reduce to a low simmer.
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Cook, stirring occasionally so the rice does not stick, until the chicken is tender and the rice has broken down into a thick porridge, about 30 minutes, adding more water if it thickens too much.
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Lift out the chicken, shred the meat off the bone, and stir it back into the porridge.
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Boil the eggs 9 minutes, cool, peel, and halve.
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Season the porridge with the salt, ladle into bowls, and top with scallions, the halved eggs, and a squeeze of lime.
Watch how to cook Arroz Caldo (Filipino Chicken Rice Porridge)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Filipino dinner is a plate rather than a single dish. These are the courses that normally sit beside Arroz Caldo (Filipino Chicken Rice Porridge), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Arroz Caldo (Filipino Chicken Rice Porridge) carries eggs and fish. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Adobong Baboy (Pork Adobo) |
| Soy | No | |
| Fish | Yes | Adobong Baboy (Pork Adobo) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 350 kcal
- Protein
- 22 g
- Carbs
- 18 g
- Fat
- 21 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 450 mg
- Saturated fat
- 4 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Arroz Caldo (Filipino Chicken Rice Porridge) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast, lunch, and dinner. It is at its best in the monsoon and winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.