# Arroz Caldo

derekkchen's Arroz Caldo is a savory Filipino rice porridge with chicken, ginger, and garlic, garnished with crispy chicken skin, boiled egg, and lemon or calamansi.

- Servings: 4 servings
- Total time: 105 min
- Cuisine: Thai
- Category: Breakfast
- Language: en

## Ingredients

- 4 chicken thighs (skin on)
- 0.5 onion (chopped)
- 3 scallions (chopped)
- 10 cloves garlic (minced)
- 2 inch knob ginger (minced)
- 2 tbsp fish sauce
- Salt
- Pepper
- 5 cups chicken stock
- 0.75 cup glutinous rice
- 0.5 cup white rice
- Neutral oil
- Lemon or calamansi
- Boiled Egg

## Instructions

1. In a pan over medium-low heat, fry half of the minced garlic in 4 tbsp of neutral oil until lightly golden.
2. Strain the fried garlic and set aside to use as garlic chips.
3. Remove the skin from the chicken thighs and place it on a parchment-lined baking sheet.
4. Cover the chicken skin with another sheet of parchment and a second baking tray to keep it flat while cooking.
5. Bake the chicken skin at 350°F (175°C) for 35 minutes, then season with salt.
6. Season the chicken thighs with salt and pepper.
7. In a pot over medium heat, add 3 tbsp of the garlic oil and sear the chicken on both sides until browned.
8. Remove the seared chicken and set aside.
9. In the same pot, sauté the onion, the white part of the scallions, the remaining garlic, and ginger until translucent and fragrant.
10. Add both types of rice and stir for 2–3 minutes to lightly toast them in the aromatics.
11. Pour in the chicken stock and bring to a boil.
12. Reduce the heat to medium-low and simmer for about 45 minutes, or until the rice is fully cooked and the mixture thickens.
13. Stir every 10 minutes to prevent the rice from sticking to the bottom.
14. Season the arroz caldo with fish sauce, salt, and pepper to taste.
15. To serve, ladle the porridge into bowls.
16. Garnish with the green part of the scallions, a boiled egg, fried garlic, crispy chicken skin, and a squeeze of lemon or calamansi.

## Equipment

- pan
- parchment-lined baking sheet
- baking tray
- pot
- bowls

## Source

- Original video: https://www.provecho.co/platform/recipe/Q45282ocFZgKpSBXc2G9
- Recipe page: https://www.cliprecipe.com/recipe/8e926b3c-c155-481e-ae47-49db4f7e2b4a
- Extracted: 2026-02-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt