Arroz Caldo Recipe

Chicken Arroz Caldo

5 from 1 review

To many Filipinos, Arroz Caldo also known as “Lugaw”, is a rice porridge recipe.  It is also well known as a comfort food in the Philippines.  It is a comforting Rice Porridge, often eaten in the morning or when you are sick and not feeling well.


  • 2 tablespoons vegetable oil
  • 3 garlic cloves, diced
  • 1 1-inch piece of fresh ginger, peeled and diced (plus 46 round slices)
  • 1 small onion or shallot, diced
  • a pinch of saffron
  • 1 pound of boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup jasmine rice
  • 56 cups low-sodium chicken stock or water
  • 2 tablespoons fish sauce or salt, or to taste
  • 2 sprigs spring onions, thinly sliced for garnish
  • 2 small limes or calamansi


  1. In a pot, sauté garlic in oil over medium heat and cook until golden brown and crisp, for about 2-3 minutes. Transfer garlic on a paper towel to drain; set aside.
  2. Add ginger, onion, and saffron to the pot and cook until translucent, about 3 minutes. Stir in the pieces of chicken and brown for 5-6 minutes.
  3. Add rice, chicken stock, and fish sauce or salt.
  4. Cover and bring to a slight boil, then simmer over low heat. Simmer until the chicken and rice are cooked through, stirring frequently, about 25-35 minutes. Add more stock or water depending on how thick you want it.
  5. Serve the porridge into bowls and top with the crispy fried garlic, spring onion, lime (or calamansi) juice and fish sauce on the side.


This video shows another recipe for arroz caldo.


Keywords: rice porridge, easy to cook, breakfast, comfort food, rainy day soup