Arroz Caldo Filipino Chicken Rice Porridge (High-Protein Healthy Bowl)
Arroz caldo is one of those dishes that feels like a warm hug in a bowl. This Filipino chicken rice porridge has been a beloved breakfast staple across the Philippines for generations, and honestly, once you try it, you will completely understand why. The combination of tender shredded chicken, fragrant ginger, golden toasted garlic and silky softened rice creates something that is far greater than the sum of its parts. Our healthier version keeps every bit of that soul-warming comfort while making a few smart swaps that boost the nutrition considerably without sacrificing any of the flavour you love.
Traditional arroz caldo is typically made with white short-grain or glutinous rice and a fairly generous amount of oil for frying the garlic. We have swapped half the white rice for cauliflower rice, which dramatically lowers the carbohydrate count and adds fibre without changing the texture of the finished porridge in any noticeable way. The chicken has been increased to a full pound of skinless chicken breast, giving each bowl a protein hit that will keep you genuinely satisfied well into the morning. A small drizzle of toasted sesame oil replaces a heavier frying oil for the aromatic base, and low-sodium chicken broth keeps the sodium in check while maintaining that rich, savoury depth. A squeeze of fresh calamansi or lemon juice at the end brightens every spoonful beautifully.
What makes this recipe genuinely special is the layering of aromatics. Fresh ginger is not just a background note here. It is front and centre, bringing warmth and a subtle zing that makes the whole bowl feel alive. Turmeric adds a gorgeous golden colour alongside genuine anti-inflammatory benefits, and it is a completely traditional addition in many Filipino household versions of arroz caldo. The toasted garlic garnish is non-negotiable. Please do not skip it. Those crispy, nutty golden flakes scattered over the top take the dish from very good to absolutely unforgettable. A soft-boiled egg on the side adds even more protein and makes this a genuinely complete breakfast that rivals any cafe offering.
This arroz caldo Filipino chicken rice porridge is the kind of recipe that works for meal prep too. Make a large batch on Sunday and reheat portions throughout the week, adding a splash of extra broth each time since the rice continues to absorb liquid as it sits. It reheats beautifully on the stovetop or in the microwave. Whether you are under the weather and craving something soothing, fuelling up before a busy day, or simply in the mood for something deeply comforting and nourishing, this bowl genuinely delivers. It is proof that healthy eating never has to mean boring eating.
Ingredients
- 1 tsp toasted sesame oil (or light olive oil)
- 1 tbsp fresh ginger (peeled and finely grated)
- 1 medium brown onion (finely diced)
- 6 cloves garlic (4 cloves minced, 2 cloves thinly sliced for toasted garnish)
- 450 g skinless chicken breast (cut into 2cm chunks)
- 0.5 cup uncooked jasmine rice (rinsed well)
- 2 cups fresh or frozen cauliflower rice (thawed if frozen)
- 1 tsp ground turmeric
- 1.5 tbsp low-sodium fish sauce (plus extra to serve)
- 5 cups low-sodium chicken broth (plus extra for reheating)
- 1 tsp light olive oil (for toasting the garlic slices)
- 3 stalks spring onions (thinly sliced, for serving)
- 1 whole calamansi or lemon (cut into wedges for serving)
- 4 large eggs (soft-boiled, halved, for serving, optional)
- 0.3 tsp freshly ground black pepper
Instructions
- 1
Heat the toasted sesame oil in a large heavy-based pot or Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
Do not rush the onion. Getting it properly soft before adding anything else builds a better flavour base.
- 2
Add the grated ginger and 4 minced garlic cloves. Stir constantly for about 60 seconds until fragrant. You should smell that gorgeous aroma immediately.
- 3
Add the chicken breast chunks and stir to coat them in the aromatics. Cook for 3 to 4 minutes, turning the pieces occasionally, until the chicken is lightly sealed on the outside. It does not need to be fully cooked through at this stage.
- 4
Stir in the ground turmeric, black pepper and fish sauce. Mix well so everything is coated in that golden colour. Add the rinsed jasmine rice and stir it through the chicken mixture for about 30 seconds.
Toasting the rice briefly in the pot before adding liquid gives the porridge a slightly nuttier, more complex taste.
- 5
Pour in the chicken broth and bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover partially with a lid and cook for 20 minutes, stirring every 5 minutes to prevent the rice from sticking to the bottom.
Partial covering allows some steam to escape and stops the porridge boiling over.
- 6
After 20 minutes, use two forks or a wooden spoon to gently break up and shred the chicken pieces in the pot. Stir in the cauliflower rice and continue cooking uncovered for a further 8 to 10 minutes, stirring often, until the porridge reaches a thick, creamy consistency.
The cauliflower rice will almost completely disappear into the porridge, adding body and nutrients without any noticeable texture difference.
- 7
While the porridge finishes cooking, heat 1 teaspoon of light olive oil in a small frying pan over medium-low heat. Add the thinly sliced garlic and cook slowly, stirring constantly, for 2 to 3 minutes until golden and crispy. Watch it carefully as it can burn quickly. Remove immediately onto paper towel.
Room temperature garlic crisps more evenly than cold garlic straight from the fridge.
- 8
Taste the porridge and adjust seasoning with a little extra fish sauce if needed. Ladle into bowls and top with sliced spring onions, the crispy toasted garlic, a soft-boiled egg half if using, and a wedge of calamansi or lemon on the side to squeeze over.
That squeeze of citrus at the end is transformative. Do not skip it.
Nutrition per serving
310kcal
Calories
34g
Protein
28g
Carbs
6g
Fat
4g
Fibre
3g
Sugar
620mg
Sodium
Pro Tips
- ✓
Stir the porridge frequently during cooking to prevent rice from clumping or sticking to the pot bottom.
- ✓
The porridge will continue to thicken as it sits. When reheating, add a splash of broth or water and stir gently over medium-low heat.
- ✓
Grating ginger instead of chopping it releases far more juice and flavour into the broth.
- ✓
Use a microplane for the ginger to get a very fine, almost paste-like result that melts seamlessly into the porridge.
- ✓
For an even higher protein bowl, add an extra soft-boiled egg or stir in a tablespoon of natural collagen peptides with no flavour impact.
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Low-sodium fish sauce can be used to reduce the sodium further, or substitute with a splash of coconut aminos for a slightly sweeter umami note.
Frequently Asked Questions
Variations
- •
Brown Rice Arroz Caldo
Swap jasmine rice for short-grain brown rice for even more fibre and a nuttier flavour. Increase the cooking time by about 15 minutes and add an extra cup of broth to compensate for the longer absorption time.
- •
Ginger-Turmeric Vegetable Arroz Caldo
Replace the chicken with chickpeas and diced firm tofu for a plant-based version. Use vegetable broth instead of chicken broth and increase the ginger slightly for more warmth. Fish sauce can be replaced with coconut aminos.
- •
Spicy Arroz Caldo
Add half a teaspoon of chilli flakes to the aromatics at step 2, and top each bowl with a drizzle of sriracha or chilli garlic oil. This adds a warming heat that pairs brilliantly with the ginger base.
- •
Pressure Cooker Arroz Caldo
Use an Instant Pot or pressure cooker. Saute the aromatics and chicken using the saute function, then add the rice and broth. Pressure cook on high for 12 minutes with a natural release. Open, shred the chicken, stir in the cauliflower rice and saute for 5 more minutes.
Substitutions
- •Fish sauce → Coconut aminos or low-sodium soy sauce (Coconut aminos give a slightly sweeter, milder umami flavour. Use the same quantity as fish sauce. Soy sauce is saltier so start with half the amount and taste as you go.)
- •Cauliflower rice → Finely diced zucchini or additional jasmine rice (If you prefer a fully traditional porridge texture, simply use all jasmine rice and increase to 1 full cup. Zucchini adds moisture and mild flavour with fewer calories.)
- •Chicken breast → Skinless chicken thighs or rotisserie chicken (Rotisserie chicken is a great shortcut. Shred it and add it in the last 10 minutes of cooking so it does not dry out.)
- •Calamansi → Fresh lemon or lime juice (Calamansi has a unique sweet-tart flavour. Lemon is the closest substitute. A small squeeze of fresh lime also works well and adds a slightly tropical note.)
- •Jasmine rice → Short-grain brown rice or basmati rice (Brown rice adds more fibre. Basmati gives a lighter, less sticky result. Both work well, though cooking times will need adjustment.)
🧊 Storage
Store cooled arroz caldo in an airtight container in the refrigerator for up to 3 days. Keep toppings such as toasted garlic, spring onions and soft-boiled eggs stored separately. Reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen the porridge to your preferred consistency. Stir frequently while reheating. This porridge can also be frozen in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
📅 Make Ahead
This porridge is ideal for meal prep. Cook the full batch, cool it completely and portion it into individual airtight containers. Prepare and store the toasted garlic garnish separately in a small sealed jar at room temperature for up to 3 days. Soft-boil eggs fresh each morning for the best texture, or store peeled soft-boiled eggs in cold water in the fridge for up to 2 days.
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