Arroz Caldo

This is a winter and baby/toddler staple in our family.   If you make extra, you can place  it in plastic containers & store in the freezer.


  • Chicken – cut up whole chicken pieces or all breast meat
  • Olive Oil
  • Garlic
  • 1 onion
  • Ginger – finely sliced
  • Rice
  • Water
  • Patis
  • Scallions
  • Salt & Pepper to taste
  • Lemon


We grew up eating arroz caldo with whole chicken cut up into pieces.  However, with us trying to watch our cholesterol (hah), and a general preference for white meat, I usually just use skinless chicken breast cut into small chunks.

  1. In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown.
  2. Add ginger and onion, stir for a minute.
  3. Add chicken pieces and patis and cook for another 3 minutes.
  4. Add rice, water and salt and pepper.
  5. Cover and simmer in medium low heat for about 40 minutes.  If it gets too thick, add broth or water but remember to re-season.
  6. Garnish with scallions & squeeze lemon, if desired (I desire lots of lemon!).

Mom told me that adding a cube of chicken bouillon helps to enhance the water flavor/broth.


Angela has a different way of sauteeing, I believe, so as soon as I can clarify that, I will add a note to this section.


2 thoughts on “Arroz Caldo

  1. Ahh, yes. Dad gave me some extra tips.
    1/sautee the rice with the chicken, garlic, onions and ginger (before adding the water) – HUGE difference in taste
    2/I also add some low sodium chicken broth (probably equivalent to chicken bouillon)
    3/And a great garnish is fresh fried garlic (a little toasted) drizzled (with the garlic’s oil) over the top

    • I followed your advice about sauteeing the rice with the chicken, garlic, onions & ginger before adding water & you are right – it makes the arroz caldo even more flavorful.

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