Arroz Caldo (Chicken Rice Porridge)

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 3 دقيقة وقت القراءة

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Arroz caldo is the ultimate Filipino comfort food, a savoury chicken and rice porridge that warms the soul. This high-protein dish is deeply aromatic, infused with plenty of fresh ginger, garlic and fish sauce for a complex, salty finish. Using a blend of glutinous and jasmine rice ensures a thick, velvety texture that makes it incredibly satisfying. It is a wonderful choice for a restorative weekday supper or a nourishing weekend lunch when the weather turns chilly.

This homemade version is simple to prepare and relies on a fragrant poaching liquid to build a rich base. Traditionally served with boiled eggs, crispy fried garlic and a bright squeeze of citrus, it offers a beautiful balance of textures and flavours. Whether you are feeling under the weather or simply seeking a wholesome, one-pot family meal, this heart-healthy porridge provides lasting energy and gentle, warming spice in every spoonful.

Ingredients for Arroz Caldo (Chicken Rice Porridge)

200 g (200g / 190g ) white glutinous rice
100 g (100g / 90g ) jasmine or medium-grain rice
1.7 kg (1.4kg 350g ) whole chicken, jointed into 4 pieces, bone in
60 ml (60ml / 60ml ) vegetable oil
9 garlic cloves, 6 thinly sliced, 3 finely chopped
1 بصلة كبيرة، مفرومة ناعماً
4 cm (1 1/2-inch) piece ginger, peeled and cut into julienne
60 ml (60ml / 60ml ) fish sauce
2 spring onions (spring onions), very thinly sliced
6 hard-boiled eggs, peeled and halved
Sesame oil (optional) and 8 kalamansi or lime wedges, to serve

How to make Arroz Caldo (Chicken Rice Porridge)

Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (2550ml / 2400ml ) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low–medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.

Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.

Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (2050ml / 1925ml ) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.

Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.