Arroz Caldo (Chicken Rice Porridge)

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 3 मिनट पढ़ने का समय

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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 बड़ा प्याज, बारीक कटा हुआ
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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.