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A big bowl of Filipino arroz caldo, chicken rice soup, topped with jammy eggs, scallions, and chilis with a side of fresh cut lemons.

Arroz Caldo a Filipino Chicken and Rice Soup Recipe

A vibrant family style recipe, arroz caldo is flavorful with fork-tender chicken, fresh ginger, and Asian seasoning making for a healthy, but hearty meal that you have to try.
5 from 5 votes
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Course: Dinner, Entree, lunch, Main Course, Soup
Cuisine: Filipino
Keyword: arroz caldo, chicken, chicken and rice soup, chicken soup, congee, lugaw, one pot, porridge, poultry, rice soup, saffron, soup recipes
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 397kcal

Equipment

Ingredients

  • 1-2 lbs chicken quarters (bone in with skin) leg with thigh (3 legs, 3 thigh); OR boneless chicken thighs
  • 2 tbsp avocado oil or neutral
  • 3 tbsp fresh ginger julienne or chunky
  • 5 cloves fresh garlic crushed and minced
  • ½ onion chop it chunky
  • 1 tbsp fish sauce adjust to your preference
  • 5 cups vegetable broth or chicken broth
  • 2 cup water
  • 2 tbsp natural vegetable bouillon OPTIONAL
  • ½ cup glutinous sweet rice
  • ½ cup jasmine rice
  • 1 small pinch saffron
  • salt and pepper to taste
  • 1 bunch scallions sliced thin for garnish
  • 1 jammy soft boiled egg topping; optional
  • 2-3 lemon cut wedges for squeezing
  • crispy garlic topping

Instructions

  • Clean/trim your bone-in, skin-on chicken, and prep all your ingredients and toppings. To make a jammy egg, see the notes in the article or go to the end of this recipe in "notes" to find out how to make a jammy egg.
    If you're using boneless chicken thighs, you can just add them in as whole pieces.
    1-2 lbs chicken quarters (bone in with skin)
  • Heat Dutch oven on high and then add oil.
    2 tbsp avocado oil or neutral
  • Add chicken, skin side down, and set in the Dutch oven and do not move it. Let it sear. About 2-3 minutes.
  • Add ginger, garlic, and onions. Move the aromatic ingredients around to the sides so they don't burn.
    3 tbsp fresh ginger, 5 cloves fresh garlic, ½ onion
  • Turn the chicken over to sear the other side. 2-3 minutes.
  • Turn the chicken over so the side with the most meat is facing back downwards.
  • Sprinkle the fish sauce all over the chicken.
    1 tbsp fish sauce
  • Add the broth. Add the water.
    Add the vegetable bouillon and mix around.
    5 cups vegetable broth, 2 cup water, 2 tbsp natural vegetable bouillon
  • Close the lid and bring flame down to a slow and low simmer. 40 minutes.
  • Open the lid and remove the onions and chunks of garlic and ginger if you want to. Use your skimmer.
  • Then add the glutinous sweet rice. Mix and make sure all the rice grains are submerged.
    Put the heat of the flame a little higher (but not boiling).
    ½ cup glutinous sweet rice
  • Close the lid.
    At five minutes, open the lid, lower the flame, and give a little mix, making sure the rice is not sticking to the bottom of the pot. Slide your spatula under the bottom and be gentle.
    Be sure to lower the flame that everything is slow simmering, not a vigorous simmer.
    Close lid for another three minutes.
  • Open lid and gently mix and be sure rice is not sticking to the bottom of the pot.
    Then, add the jasmine rice. Gently mix and fold it in. Be sure the rice grains are submerged into the broth.
    ½ cup jasmine rice
  • Close lid. 15-20 minutes.
  • Taste test the rice. Add five more minutes as needed for the rice to be all soft (not al dente or just done). The rice needs some extra time to be completely softened, but intact.
  • Add salt and pepper to taste. Add a pinch of saffron.
    1 small pinch saffron, salt and pepper
  • Close lid for five minutes.
  • Open lid, turn heat to lowest setting, and gently mix everything until the yellow saffron color has been distributed throughout the chicken rice soup.
  • Remove from heat and begin serving right away.
    Scoop the rice soup into a big bowl.
    Take a fork and remove chicken chunks from the skin and bone. Place in the serving bowl.
    Use a tablespoon of scallions as topping and add crispy garlic if you have it. (add more toppings as you wish)
    Add the jammy egg on top. Have lemon or calamansi on the side.
    Now serve and enjoy!
    1 bunch scallions, 1 jammy soft boiled egg, crispy garlic, 2-3 lemon

Notes

How to make a jammy egg is a few easy steps.

  1. add cold egg to a full, rolling, boiling water
  2. 7 minutes
  3. remove and dunk in a ice cold water bath, with ice cubes, 3 minutes
  4. crack all around and peel carefully
  5. cut in half and serve
 
Crispy Garlic Topping:
    1. Mince the garlic.
    2. Heat pan. Add oil. Use medium heat.
    3. Once the oil is hot, add the garlic. Go slow so you don't burn it.
    4. Once the garlic is golden color, remove it by pouring over a wire mesh strainer.
    5. Transfer the crispy garlic to a ramekin and enjoy as a topping.
    6. Save the leftover garlic oil and make garlic fried rice, aka sinangag.

MORE OPTIONAL ADD INS

    • lemongrass
    • you can use skinless chicken thighs
    • carrots
    • top with fried, crispy garlic (traditional)
    • top with boiled eggs (traditional), or as above, use jammy eggs for more rich yolk and taste
    • top with chili for spicy flavor
 
Can I use chicken breast?
Yes. Cook breast separately. First, cut in chunks and tenderize it with a light dust of baking soda. Refrigerate for 25 minutes. Wash the baking soda off. Then pan sear. Leave aside to add to the rice soup at the end so it doesn't dry out and taste chalky.
NOTE: Different choices of chicken cuts will make a difference in the cook time.  Sear the chicken first to almost done, then simmer longer for dark meat/bone in/skin on and give lesser time to boneless and skinless thighs. 
White meat should always be cooked only until done, and never simmered any longer than needed after it is fully cooked.
Always remove the dish from the heat and serve right away once the chicken is ready.
 

Nutrition

Nutrition Facts
Arroz Caldo a Filipino Chicken and Rice Soup Recipe
Amount per Serving
Calories
397
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
10
g
Cholesterol
 
106
mg
35
%
Sodium
 
1409
mg
61
%
Potassium
 
378
mg
11
%
Carbohydrates
 
48
g
16
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
21
g
42
%
Vitamin A
 
771
IU
15
%
Vitamin C
 
33
mg
40
%
Calcium
 
53
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.