Arroz Caldo is the ultimate comfort food. This Filipino-style rice congee is hearty, tasty, and filling with flavorful chicken, ginger-flavored broth, and all the trimmings. Perfect for a midday snack or light meal.
When I was growing up in the Philippines, I would occasionally feign illness to miss a school day. My mother would then send our house help to buy and bring back every type of food I could think of, and one of my favorite requests was arroz caldo from the downtown wet market.
And before she would leave for work, she would leave detailed instructions on what times I will be taking my paracetamol and when to warm up the arroz caldo for me. My mother has always been good that way, ever bent on making her children happy. Did she know I was faking sickness? Of course.
What is arroz caldo
Arroz Caldo or aroskaldo is a Filipino lugaw made of chicken and rice and flavored with fresh ginger, garlic, onions, and fish sauce. Although its name is derived from the Spanish arroz caldoso, which means “brothy rice,” the rice gruel is more of a local adaptation of the congee introduced in the Philippines by Chinese immigrants.
The thick, hearty porridge is usually served in individual bowls with various toppings and condiments such as hard-boiled egg, chopped scallions, toasted garlic, and calamansi. It’s especially popular for breakfast, but it’s also commonly enjoyed as a midday snack or light dinner meal.
How to store
To store leftovers, allow the congee to cool completely, transfer to airtight containers, and keep in the refrigerator for up to 3 days. Store condiments and toppings separately and add when the caldo is ready to serve.
It will thicken more as it cools. To reheat, place in a large saucepan and add enough water to loosen to desired consistency. Cook, stirring regularly until heated through.