Arroz Caldo (Filipino Style Congee)

It has been a great long weekend. Vancouver had a fabulous summer-like weather and two of my boys were home for Thanksgiving.  Turkey dinner was at my cousin’s place this year.  As always, there was a lot of food. Her husband cooked an 18 lbs turkey with all the trimmings.  Meatballs, spinach salad, noodles, yam with marshmallow and baked potatoes were also served.  By request, I made oyster cake and for dessert, tres leches cake. As for the kids, my cousin made cake pop and jello while I made everyone’s favorite, arroz caldo.

Arroz caldo is a Filipino congee in which rice and chicken are boiled in a large amount of water until the rice softens significantly.  In addition to onions and ginger; saffron, black peppers and fish sauce may be added to give this rice dish more flavors. This dish is often served as a meal on its own.

Arroz caldo is one of my comfort foods to have on a cold rainy day. I usually make this rice dish for my kids when they were growing up or when they are sick, as it is a mild and easily digestible food.  My favorite way of eating arroz caldo is to add a hint of lemon juice and garnish it with chopped green onions :)

Arroz Caldo (Filipino Style Congee)
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 1 kg chicken pieces, skin removed
  • 1 teaspoon garlic powder
  • ¼ teaspoon pepper
  • 2 tablespoon olive oil
  • 1 thumb-size ginger, cut into strips
  • 1 onion chopped
  • 1 tablespoon fish sauce or salt
  • 1½ cups uncooked rice, washed and drained
  • 7 cups water
  • ⅛ teaspoon saffron (optional)
  • 4 hard boiled eggs
  • Chopped green onions
  1. Season chicken pieces with garlic powder, salt and pepper. Let sit for 30 minutes.
  2. Heat olive oil in a big pan with lid. Sauté ginger and onions until soft and clear.
  3. Add chicken pieces, stir and cook for 5 minutes or until meat is no longer pink.
  4. Add fish sauce, rice and saffron, if using; stir to combine flavors.
  5. Add water; stir to mix ingredients. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes or until chicken is tender.
  6. Add hard boiled eggs. Correct seasonings with fish sauce or salt.
  7. Serve with chopped green onions and lemon wedges.
  8. Enjoy!




    • Liza ALiza A says

      Fish sauce can be bought at any Asian grocery store and some local supermarkets. Here in Vancouver, BC, you can buy it at T&T, Hen Long, Real Canadian Superstore and if I am not mistaken Wal-Mart and Safeway.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: