Arroz Caldo

Arroz Caldo

You might be wondering how I ate the Tokwa’t Baboy I made the other day — inulam ko ba o pinulutan? Well, syempre I partnered it with Arroz Caldo! There’s nothing like a steaming hot bowl of flavorful chicken rice porridge and fatty pork ears + crispy tofu on sweet, salty vinegar … eaten on a cold rainy day!

Story time tayo… to tell you honestly, my nanay didn’t cook Arroz Caldo when I was younger. Kasi nga meat vendor kami, syempre most of the time our ulam is what we’re selling — so our Lugaw is either made from pork or beef. Of course it’s always so flavorful but I was curious kung anong lasa pag chicken. So when I got in charge of the cooking, I made Arroz Caldo. It turned out flavorful as well, easier to cook too!


Arroz Caldo

So when it’s cold and raining and everyone is craving for a comforting bowl of lugaw… Tadah! Quick and easy Arroz caldo to the rescue!


Arroz Caldo



  • 2 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 large white onion, chopped
  • 1 inch knob of ginger, sliced
  • 6 pieces chicken wings
  • 1 cup malagkit rice
  • 5-6 cups of water
  • 1 chicken cube
  • 1 tbsp patis
  • kasubha for color

for toppings

  • calamansi
  • chopped spring onions
  • fried garlic


  1. Heat oil in a large pot.
  2. Sauté garlic, onion, and ginger until onion becomes translucent and ginger becomes fragrant.
  3. Add the chicken wings and continue sautéing until a bit brown. Add the malagkit rice and cook for 1 more minute.
  4. Pour in your water and bring to a boil.
  5. Simmer for 30 minutes until chicken becomes tender.
  6. Add the chicken cube and mix well.
  7. Taste and season with patis (fish sauce) as preferred.
  8. Scoop into bowls and top calamansi, spring onions and fried garlic before serving.
  9. Serve as is or wit Tokwa’t Baboy