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    Filipino Chicken Congee (Arroz Caldo)

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    Pixicook editorial team

    A comforting bowl of Filipino Chicken Congee made with tender chicken, jasmine rice, and topped with crispy garlic and fresh scallions.

    Ingredients for Filipino Chicken Congee (Arroz Caldo)

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Canola Oil

    cups

    Substitute chevron-down

    Canola Oil

    tablespoons

    Substitute chevron-down

    Freshly Minced Garlic, minced

    cups

    Substitute chevron-down

    Boneless, Skinless Chicken Thighs, cut into bite-sized pieces

    0 lb

    Substitute chevron-down

    Medium Onion, thinly sliced

    each

    Substitute chevron-down

    Freshly Minced Ginger, minced

    tablespoons

    Substitute chevron-down

    Asian Fish Sauce

    tablespoons

    Substitute chevron-down

    Freshly Ground Black Pepper, ground

    teaspoons

    Substitute chevron-down

    Uncooked Jasmine Rice, uncooked

    cups

    Substitute chevron-down

    Homemade Chicken Stock Or Low-Sodium Broth

    cups

    Substitute chevron-down

    Calamansi, Key Lime, Or Lime Juice, juiced

    tablespoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Scallions, thinly sliced

    each

    Substitute chevron-down

    Hard-Boiled Eggs, cut into 1/4-inch slices

    each

    Substitute chevron-down

    Fresh Limes Or Calamansi, quartered

    each

    Substitute chevron-down

    How to Make Filipino Chicken Congee (Arroz Caldo)

    1. Prepare the Garlic for Topping

    In a small saucepan, heat 0.5 cup of oil over medium heat. Add two-thirds of the minced garlic and cook until it turns a light golden brown. Strain the garlic through a fine-mesh strainer and transfer it onto a paper towel-lined plate to drain and crisp up.

    2. Brown the Chicken

    In a large Dutch oven or soup pot, heat the remaining 3 tablespoons of oil over medium-high heat. Add the chicken pieces and cook them for about 6 minutes, allowing them to brown nicely.

    3. Add Onions and Aromatics

    After the chicken is browned, add the sliced onions to the pot. Cook them for about 3 minutes until they become soft. Then, incorporate the ginger and the remaining garlic. Continue cooking for another 3 minutes, letting the onions begin to brown and the aromatics to release their fragrance.

    4. Add Fish Sauce, Pepper, and Rice

    Stir in the fish sauce and freshly ground black pepper, cooking for another minute to blend the flavors. Add the uncooked jasmine rice to the pot, stirring well to coat each grain with the oil and aromatics.

    5. Cook the Congee

    Pour in the chicken stock and bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer, cover the pot, and let it cook for about 30 minutes. During this time, the rice will absorb the stock and thicken the congee.

    6. Finish and Season

    Stir in the calamansi or lime juice and season the congee with kosher salt and more pepper to taste. Adjust the seasoning as needed to balance the flavors.

    7. Serve

    To serve, ladle the arroz caldo into bowls. Top each bowl with thinly sliced scallions, the crispy fried garlic you prepared earlier, and optional egg slices. Serve with lime or calamansi wedges on the side for an extra burst of freshness.

    Variations

    Toppings and Add-ins

    Toppings can completely transform the dish

    Protein Twists

    Chicken Alternative

    Broth

    Chicken broth is the base of Arroz Caldo, but the broth can be changed to match the protein or to accommodate dietary restrictions

    Rice

    Short-grain rice is typically used in Arroz Caldo, but the type of rice can be varied

    Aromatic Base Variations

    Ginger Swap


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