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2 bowls loaded with a rich Arroz Caldo recipe - topped with a hard boiled egg, green onion, crispy fried garlic and a lemon wedge.

Authentic Arroz Caldo Recipe [Filipino]

Arroz Caldo is a dish from this Philippines made up of starchy rice, chicken and turmeric. This Arroz Caldo recipe is the perfect meal to overcome a winter cold.
5 from 2 votes
Course: Main Course
Cuisine: Filipino
Keyword: Arroz Caldo, Arroz Caldo Recipe, Filipino Recipe, Lugaw, Lugaw Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 458kcal


  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 head garlic minced (about 12 cloves)
  • 2 shallots finely diced
  • 3-4 tablespoons fresh ginger diced (about a 3-4 inch piece)
  • ½ - 1 tablespoon dried turmeric (a
  • 1 whole chicken cut into pieces (about 2lbs)
  • 3 tablespoons fish sauce
  • 8 cups chicken broth no-sodium added
  • 1 cup glutinous rice see notes for substitutions
  • 1 cup jasmine rice see notes for substitutions
  • salt to taste
  • pepper to taste

For Serving (Optional)

  • 6 tablespoons fried garlic
  • 1 calamansi or lemon
  • 2 green onions thinly sliced
  • 6 eggs hard boiled


  • Before starting to cook, get all your mise en place done by peeling/dicing the garlic, onions, shallots and ginger. If using a whole chicken, cut into parts and remove skin - leave in bones.
  • In a large pot or Dutch Oven, heat olive oil over medium heat. Once hot, add in the garlic, onion, shallots, ginger and turmeric. Stir constantly until fragrant to avoid burning the garlic - about 5 minutes.
  • Once the aromatics have started to become fragrant, add in the chicken pieces and saute until they start to brown and caramelize, about 5 minutes. You want the chicken to start releasing it's juices to flavour the dish.
  • Once the chicken has started to brown, add in the fish sauce and cover the pot. Cook down for 1-2 minutes. Add in the rice and stir to coat. Pour the chicken broth and stir to combine.
  • Bring the mixture to a boil (this is a large batch - it may take up to 10 minutes) and then turn down the heat to medium-low and let simmer for another 10 - 15 minutes, stirring occasionally to make sure the rice doesn't burn to the bottom of the pan.
  • Once the rice is cooked to the desired texture, season the dish to taste with fish sauce, salt, pepper and/or lemon juice.


  • Top each bowl of Arroz Caldo with a hard boiled egg, fried garlic and green onions. If you don't have these at home, feel free to leave them out. Serve with a slice of lemon or calamansi if you can source some for an authentic Filipino taste.


For a full list of substitutions, read through the blog section "substitutions".
If you can't find glutinous rice, you can use 2 cups of arborio rice (the rice used for risotto). Otherwise, use a mix of glutinous rice and plain white or Jasmine rice. If you use all glutinous rice, the dish may be too thick. 
For the chicken, you want to have about 2 pounds of meat. You can either use a whole chicken or 2 pounds of mixed bone-in skin on chicken (ideally either thigh or wings). 
  • If you want you can use skinless chicken as it won't have a crispy texture that most North Americans are used to. I do not, however, recommend using boneless cuts as the bones add a lot of great flavour to the broth.


Calories: 458kcal | Carbohydrates: 30g | Protein: 27g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 1046mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 2mg