Filipino Arroz Caldo

One bowl of this hearty Filipino rice and chicken soup feels like a hug from the inside.


  • 4 chicken pieces (legs and thighs)
  • 1 medium onion, chopped
  • 1 knob of ginger, peeled and sliced
  • 1 head of garlic, minced
  • 2 scallion stalks, chopped
  • 1 cup uncooked rice (glutinous is best)
  • 5-6 cups water
  • 4 eggs, soft boiled
  • Fish sauce to taste
  • Lemon wedges to serve
  • Fresh cilantro to serve
  • Salt and pepper, to taste
  • A drizzle of oil


  1. Heat a generous drizzle of oil in a large pot. Saute onion, half of the garlic, and some scallions until fragrant and translucent. Add chicken to brown for a few minutes, and then remove from the pot and set aside. Add uncooked rice and toss well. Toast for a few minutes.
  2. Pour water and add the chicken back into the pot, along with ginger slices. Cover slightly and boil for 1 hour. Occasionally scrape the bottom of the pot to prevent the rice from sticking.

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