Arroz caldo, the Filipino version of chicken and rice soup, is a staple comfort food that never fails to warm hearts. This popular dish has been passed down through generations, with each family adding their own unique twist to the recipe. In this article, we’ll explore 20 mouthwatering arroz caldo recipes that will take your taste buds on a journey around the world.
From classic chicken and ginger variations to seafood-inspired dishes and meaty twists, there’s an arroz caldo recipe for every palate. Whether you’re looking for a quick and easy meal solution or a special occasion dish, we’ve got you covered. So grab a bowl of steaming hot rice and let’s dive into the wonderful world of arroz caldo!
Classic Chicken Arroz Caldo with Ginger and Garlic
A flavorful Filipino chicken soup that’s perfect for any occasion. This recipe combines the comfort of a warm bowl of rice porridge with the bold flavors of ginger, garlic, and chicken.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups uncooked white rice
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, peeled and sliced
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the garlic and ginger to the pot and sauté for 1 minute, until fragrant.
4. Add the rice to the pot and stir to coat with oil and mix with the garlic and ginger. Cook for 2-3 minutes.
5. Add the chicken broth and browned chicken back into the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 30-35 minutes
Spicy Arroz Caldo with Chili and Turmeric
This Filipino-inspired rice porridge is a comforting twist on traditional arroz caldo, infused with the warmth of turmeric and the heat of chili peppers.
Ingredients:
– 1 cup uncooked white rice
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1-2 dried red chili peppers, crushed or 1-2 teaspoons chili flakes
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 2 eggs, beaten (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add onion and garlic; cook until softened.
2. Add rice, cumin, coriander, turmeric, and chili peppers/flakes. Cook for 2 minutes, stirring constantly.
3. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
4. Season with salt and pepper to taste. Serve hot, garnished with beaten eggs (if using).
Cooking Time: 25-30 minutes
Seafood Arroz Caldo with Shrimp and Mussels
This Filipino-inspired Seafood Arroz Caldo recipe combines the flavors of shrimp, mussels, and chicken broth with saffron-infused rice. Perfect for a cozy evening meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 pound large shrimp, peeled and deveined
– 1 pound mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and ginger; cook for 1 minute.
4. Add the shrimp and mussels; cook until they’re pink and the mussels open, about 5 minutes.
5. Add the rice, saffron mixture, salt, and pepper. Stir to combine.
6. Add the chicken broth; bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed.
Cooking Time: 25-30 minutes
Vegetarian Arroz Caldo with Mushrooms and Tofu
This Filipino-inspired rice porridge recipe is a comforting and flavorful twist on the classic dish, packed with sautéed mushrooms and tender tofu.
Ingredients:
– 1 cup uncooked white rice
– 4 cups vegetable broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1/2 block firm tofu, drained and cubed
– 2 tbsp soy sauce
– 1 tsp ground black pepper
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot, combine rice and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until the liquid is absorbed.
2. In a separate pan, sauté onion and garlic until translucent. Add mushrooms and cook until tender.
3. Add cooked tofu, soy sauce, and black pepper to the mushroom mixture. Stir-fry for 1-2 minutes.
4. Once rice is cooked, fluff with a fork and stir in the mushroom-tofu mixture. Season with salt to taste.
5. Garnish with chopped scallions, if desired.
Cooking Time: 30-40 minutes
Arroz Caldo con Lechon (with Crispy Pork Belly)
Arroz Caldo is a comforting Filipino rice porridge, often served during special occasions and celebrations. This recipe elevates the classic dish with the addition of crispy pork belly, adding texture and flavor to this hearty meal.
Ingredients:
– 1 cup uncooked white rice
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound pork belly, sliced into thin strips
– Salt and pepper to taste
– Optional: patis (fish sauce), chopped green onions, and fried garlic for added flavor
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add the onion and cook until translucent.
2. Add the garlic and pork belly, cooking until the pork is crispy and golden brown.
3. Add the chicken broth and bring to a boil. Stir in the rice, reducing heat to low and simmering for 20-25 minutes or until the liquid has been absorbed and the rice is cooked.
4. Season with salt and pepper to taste. Serve hot, garnished with optional patis, chopped green onions, and fried garlic.
Cooking Time: 30-40 minutes
Filipino-Style Arroz Caldo with Kasubha and Hard-Boiled Eggs
A hearty and comforting Filipino-style rice porridge, perfect for any time of the day. This recipe combines the warmth of chicken broth with the richness of kasubha (a type of mung bean paste) and the creaminess of hard-boiled eggs.
Ingredients:
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1/4 cup kasubha
– 2 hard-boiled eggs, sliced
– 2 tablespoons vegetable oil
– Salt to taste
– Optional: chopped green onions and toasted garlic for garnish
Instructions:
1. Rinse the rice in a fine mesh strainer until water runs clear.
2. In a large pot, heat the oil over medium-high heat. Add the rinsed rice and stir-fry until lightly browned.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat to low and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is cooked.
5. Stir in the kasubha and cook for an additional 2-3 minutes.
6. Serve hot with sliced hard-boiled eggs on top.
Cooking Time: 30-35 minutes
Beef Arroz Caldo with Bone Marrow and Lemongrass
A hearty and aromatic Filipino rice porridge, Beef Arroz Caldo is a comforting meal perfect for any time of day. This recipe adds a luxurious twist with bone marrow and the brightness of lemongrass.
Ingredients:
– 1 lb beef brisket or shank, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups beef broth
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 piece lemongrass, bruised
– 1 bone marrow, roasted and mashed (see note)
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; sauté until softened.
2. Add beef and cook until browned on all sides. Remove from pot.
3. Add rice, broth, lemongrass, and mashed bone marrow to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until rice is cooked.
4. Return beef to the pot and season with salt and pepper.
5. Simmer for an additional 10-15 minutes or until beef is tender.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 40-50 minutes
Creamy Coconut Arroz Caldo with Lemongrass
A flavorful twist on the classic Filipino chicken and rice soup, this Creamy Coconut Arroz Caldo with Lemongrass is a delightful treat for the senses. With the addition of coconut milk and lemongrass, this recipe takes comfort food to new heights.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 4 cups water or low-sodium chicken broth
– 1 cup uncooked white rice
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 stalks lemongrass, bruised and chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 cup coconut milk
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; sauté until softened (3-4 minutes).
3. Add chicken; cook until browned (5-6 minutes).
4. Add water or broth, rice, lemongrass, cumin, paprika, salt, and pepper.
5. Bring to a boil; reduce heat and simmer for 20-25 minutes, or until rice is cooked.
6. Stir in coconut milk; cook for an additional 2-3 minutes.
7. Serve hot, garnished with chopped scallions and toasted coconut flakes, if desired.
Cooking Time: 30-40 minutes
Arroz Caldo with Quail Eggs and Green Onions
A warm and comforting Filipino dish, Arroz Caldo is a perfect comfort food for any occasion. This recipe adds a unique twist by incorporating quail eggs and green onions for added texture and flavor.
Ingredients:
– 1 cup uncooked rice
– 2 cups chicken broth
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 quail eggs, hard-boiled and sliced
– Chopped green onions for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add rice and stir to coat with oil and mix with vegetables. Cook for 1-2 minutes.
3. Add chicken broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until rice is cooked.
4. Slice quail eggs and stir into the rice mixture.
5. Garnish with chopped green onions and serve hot.
Cooking Time: 30-35 minutes
Turmeric-Infused Arroz Caldo with Chicken and Ginger
Turmeric-Infused Arroz Caldo with Chicken and Ginger: A Spicy Twist on a Filipino Classic
This creamy rice porridge gets an extra boost of flavor from the warm, golden tones of turmeric. The addition of chicken, ginger, and spices creates a hearty and comforting meal perfect for any time of day.
Ingredients:
– 1 cup uncooked white rice
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 inches fresh ginger, peeled and sliced
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until onion is translucent.
2. Add chicken; cook until browned on all sides.
3. Add ginger, turmeric, broth, and rice to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until rice is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 25-30 minutes
Arroz Caldo with Smoked Fish and Chili Oil
Arroz Caldo, a popular Filipino rice porridge, gets a bold twist with the addition of smoked fish and chili oil. This hearty dish is perfect for a comforting meal or as a flavorful side.
Ingredients:
– 1 cup uncooked Japanese short-grain rice
– 4 cups water
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 pound smoked fish (such as tilapia or mackerel), flaked
– 1 tablespoon chili oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Drain the rice and combine with 4 cups of fresh water in a medium saucepan.
3. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the rice is cooked and creamy.
4. Heat the oil in a small pan over medium-high heat. Add onion and garlic; cook until softened, about 2-3 minutes.
5. Stir in flaked smoked fish, chili oil, salt, and pepper.
6. Serve the fish mixture on top of the cooked Arroz Caldo. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Pressure Cooker Arroz Caldo for Quick Meals
This Filipino-inspired rice porridge is a comforting and flavorful meal that can be prepared in no time with the help of your pressure cooker. Perfect for a quick lunch or dinner, this recipe is a twist on the traditional Spanish-style arroz caldo.
Ingredients:
– 1 cup uncooked white rice
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: cooked chicken, seafood, or vegetables for added protein
Instructions:
1. Add rice, chicken broth, vegetable oil, onion, garlic, and cumin to the pressure cooker.
2. Cook at high pressure for 4-5 minutes.
3. Let the pressure release naturally for 10-15 minutes before opening the lid.
4. Fluff the rice with a fork and season with salt and pepper to taste.
5. Add cooked protein of your choice, if using.
Cooking Time: 14-20 minutes (including natural pressure release)
Arroz Caldo with Adobo Flair and Crunchy Garlic Bits
A vibrant twist on the classic Filipino chicken rice dish, this recipe adds a pop of flavor and texture with adobo seasoning and crunchy garlic bits. Get ready for a satisfying and aromatic meal!
Ingredients:
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp adobo seasoning
– Salt and pepper to taste
– Crunchy garlic bits (store-bought or homemade)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion and garlic; cook until onion is translucent.
4. Add adobo seasoning and stir to combine.
5. Add rice and chicken broth; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid is absorbed.
7. Stir in crunchy garlic bits and season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Arroz Caldo with Squash and Malunggay Leaves
A hearty and comforting Filipino-style chicken and rice stew, flavored with the earthy sweetness of squash and malunggay leaves. This recipe is perfect for a cozy evening meal or as a warm comfort food during the holidays.
Ingredients:
– 1 lb boneless chicken thighs
– 2 cups uncooked white rice
– 2 medium-sized squashes (such as butternut or hubbard), peeled and cubed
– 4-6 malunggay leaves, chopped
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Vegetable oil for sautéing
Instructions:
1. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the chicken thighs and cook until browned on all sides, about 5-6 minutes.
5. Add the cubed squash, malunggay leaves, ground cumin, salt, and pepper. Stir to combine.
6. Add 2 cups of water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
Cooking Time: 30-35 minutes
Saffron Arroz Caldo with Chicken and Toasted Garlic
A classic Spanish-inspired rice dish, Saffron Arroz Caldo is a flavorful and aromatic one-pot meal perfect for a weeknight dinner. This recipe combines saffron-infused arroz caldo with tender chicken, crispy toasted garlic, and a hint of smokiness.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups chicken broth
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cloves garlic, peeled and toasted (see note)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan.
3. Add the toasted garlic and cook for 30 seconds.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
5. Add the chicken broth, soaked saffron, and cooked chicken to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is tender.
Cooking Time: 30-40 minutes
Arroz Caldo with Chinese Sausage and Scallions
Arroz Caldo is a popular Filipino comfort food, typically served during special occasions or as a warm-up on a chilly day. This recipe adds an Asian twist by incorporating Chinese sausage and scallions for added depth of flavor.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup vegetable oil
– 2 pieces Chinese sausage, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 scallions, chopped
– 1 teaspoon ground black pepper
– Salt to taste
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add Chinese sausage and cook until browned, about 5 minutes. Remove from pot.
3. Add onions and garlic; cook until softened, about 3 minutes.
4. Add rice and stir-fry for 2-3 minutes or until lightly toasted.
5. Add water, Chinese sausage, scallions, black pepper, and salt. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 30-40 minutes
Slow-Cooked Arroz Caldo with Bone-In Chicken
A comforting Filipino-inspired rice dish cooked to perfection, Slow-Cooked Arroz Caldo with Bone-In Chicken is a hearty meal that’s easy to prepare. This recipe yields a flavorful and aromatic rice porridge packed with tender chicken.
Ingredients:
– 1 whole bone-in chicken (3-4 lbs)
– 2 cups uncooked white rice
– 4 cups water
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 green chilies, sliced (optional)
Instructions:
1. Rinse the chicken and season with salt, black pepper, and paprika.
2. Heat oil in a large pot over medium-high heat. Sear the chicken until browned on all sides.
3. Add diced onion and minced garlic; cook until the onion is translucent.
4. Add uncooked rice, water, cumin, and green chilies (if using). Bring to a boil, then reduce heat to low.
5. Cover and simmer for 2 hours or until the chicken is tender and the rice is cooked.
6. Remove the chicken from the pot; shred into bite-sized pieces. Return the shredded chicken to the pot and stir well.
Cooking Time: 2 hours
Arroz Caldo with Fried Shallots and Crispy Garlic
A comforting Filipino-inspired rice porridge that warms the heart and soul, perfect for a chilly evening or a cozy weekend brunch.
Ingredients:
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1/4 cup vegetable oil
– 3-4 shallots, thinly sliced
– 6-8 garlic cloves, peeled and minced
– Salt to taste
– Freshly ground black pepper
Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Drain and set aside.
2. In a large pot, heat the oil over medium-high. Add the sliced shallots and cook until golden brown, about 5-7 minutes.
3. Remove the fried shallots from the pot with a slotted spoon and drain on paper towels. Leave the remaining oil in the pot.
4. Add the minced garlic to the same pot and cook until crispy and golden, stirring occasionally, about 2-3 minutes.
5. Add the chicken broth and cooked rice to the pot. Stir well, then bring to a boil.
6. Reduce heat to low and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
7. Season with salt and black pepper to taste. Serve hot, garnished with crispy garlic and fried shallots.
Cooking Time: 25-30 minutes
Lemon Grass and Ginger Infused Arroz Caldo
A comforting Filipino rice porridge infused with the bright, citrusy flavor of lemon grass and the spicy warmth of ginger.
Ingredients:
– 1 cup uncooked white rice
– 4 cups water
– 2 stalks lemon grass, bruised
– 2 inches fresh ginger, sliced
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. In a large pot, heat the oil over medium heat. Add the chopped onion and cook until translucent.
2. Add the bruised lemon grass and sliced ginger. Cook for 2-3 minutes or until fragrant.
3. Add the rice and stir well to combine with the aromatics.
4. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and creamy.
5. Season with salt to taste.
Cooking Time: 25-30 minutes
Arroz Caldo with Spinach and Soft-Boiled Eggs
A hearty and comforting Filipino-inspired rice porridge, perfect for a cozy meal or snack.
Ingredients:
– 1 cup uncooked Japanese short-grain rice (or any other medium-grain rice)
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 2 soft-boiled eggs, sliced
– Salt and pepper to taste
– Optional: 1 tablespoon grated ginger for added depth
Instructions:
1. Rinse the rice thoroughly and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
3. Add chicken broth, soaked rice, and spinach leaves to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is cooked.
4. Season with salt and pepper to taste. Serve hot with sliced soft-boiled eggs on top.
Cooking Time: 30-40 minutes
Summary
Explore the world of comfort food with these 20 innovative Arroz Caldo recipes! From classic chicken to seafood, vegetarian, and even beef options, there’s something for everyone. Discover twists on traditional flavors with ginger, garlic, chili, and turmeric, or try unique combinations like crispy pork belly or smoked fish. For added convenience, use a pressure cooker for quick meals or slow-cook bone-in chicken for fall-apart tenderness. Whether you’re looking for a new favorite dish or just want to spice up your meal routine, these Arroz Caldo recipes are sure to satisfy.
