One-Pot Chicken Arroz Caldo (Filipino Chicken and Rice Porridge) Recipe

This savory Filipino rice porridge gets its depth from a cozy broth infused with warming ginger and enriched with rendered chicken fat. While traditional arroz caldo uses Filipino glutinous rice, arborio rice delivers similar creaminess thanks to its high starch content. As it simmers, the aromatic broth plumps the grains until they’re meltingly tender. Finish with scallions and fried shallots for freshness and umami.

What is arroz caldo?

Arroz caldo is a Filipino hearty, porridgelike soup made with chicken, garlic, and ginger, along with a type of glutinous rice called malagkit. It’s commonly garnished with scallions, toasted garlic, or a sliced hard-boiled egg.

Can you swap in shredded rotisserie chicken instead of cooking raw chicken?

You can stir in about 1/2 cup of shredded rotisserie chicken at the end in place of cooking fresh chicken. While the chicken flavor may be a bit more subtle, it still yields a satisfying meal.

Notes from the Food & Wine Test Kitchen

If possible, avoid long-grain rice varieties, which contain less starch and can result in a thinner, less creamy porridge. For the best texture, use a white medium-grain rice, such as jasmine or Calrose.

Suggested pairing

Try a full-bodied, stone fruit–scented white, such as Tensley Fundamental White Blend, with this easy one-pot meal.