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Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic
Filipino rice porridge with chicken, eggs, and ginger

Chicken Arroz Caldo with Hard-Boiled Eggs

Author: Flavelo
Recipes Main Courses Soups
Arroz Caldo ('hot rice') is a legacy of Spanish colonial times, but its flavor profile is thoroughly Asian. This isn't just a simple soup; it's a thick, ginger-scented rice porridge that symbolizes care and comfort in the Philippines. The fried garlic on top isn't just a garnish; it's a texture bomb: the crunchy, golden crumbs perfectly offset the creamy, soft porridge.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Large pot
  • Small pan for frying garlic

Allergen Information

⚠️ Fish
⚠️ Egg

Instructions

1 ✓

Heat the oil in a pan and fry the minced garlic over low heat until golden brown. Strain and set the crispy garlic aside (this is your topping), but keep the flavorful oil for cooking.

Tip: The garlic flavor infuses into the oil, creating an aromatic base for the entire dish.
2 ✓

In the same pot using the garlic oil, sauté the onion and ginger until soft. Add the chicken pieces and cook until they turn opaque/white.

Tip: The heat mellows the ginger's spiciness, turning it into a warming aromatic.
3 ✓

Stir in the rice and cook for 1 minute to coat the grains in the oil. Pour in the chicken broth and fish sauce.

Tip: Toasting the rice briefly (like risotto) prevents it from turning mushy immediately.
4 ✓

Simmer on low heat, stirring frequently, for 30-40 minutes until the mixture thickens into a porridge.

Tip: The starch released from the rice thickens the soup naturally.
5 ✓

Serve topped with halved hard-boiled eggs, the reserved crispy garlic, chopped scallions, and a squeeze of lemon.

Tip: The acidity of the lemon cuts through the richness and density of the porridge.

Recipe FAQ

Why is the garlic bitter?
It was overcooked. Garlic burns in seconds; remove it from the oil as soon as it turns golden brown!

Ingredients

  • 1 cup Jasmine Rice
  • 1 lb Chicken Thighs (boneless, skinless, chopped)
  • 6 cloves Garlic (minced)
  • 1 inch Fresh Ginger (julienned)
  • 1 small Onion (chopped)
  • 6 cups Chicken Broth
  • 2 tbsp Fish Sauce
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 4 whole Hard-Boiled Eggs
  • 2 stalks Scallions (chopped)
  • 1 whole Lemon (cut into wedges)
  • 2 tbsp Vegetable Oil