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Chicken Arrozcaldo (with Turmeric)

This porridge is a Filipino comfort food with a rich chicken-flavored broth that’s infused with ginger and garlic. It’s normally eaten for breakfast. 
Prep Time10 mins
Cook Time50 mins
Course: Breakfast, Main Course, Snack
Cuisine: Filipino
Keyword: chicken arrozcaldo
Servings: 5 people
Author: Pam from PinoyBites


For the chicken broth:*

  • 1 lb bone-in chicken thighs about 4-6 pieces
  • 8 cups water
  • 1 medium onion halved
  • 1 teaspoon whole black peppercorns
  • 1 Tablespoon sea salt

For the Arroz Caldo:

  • 2 tablespoons canola oil
  • 1 thumb-sized ginger finely julienned
  • 1 small onion finely chopped
  • 4 cloves garlic minced
  • 1 ½ cups glutinous rice rinsed and drained
  • ⅛ - ¼ teaspoon turmeric powder
  • 6-7 cups chicken broth*
  • Patis fish sauce or salt
  • Ground black pepper

Toppings (Garnish):

  • Salted eggs or hard boiled eggs
  • Sliced lemons
  • Crispy fried garlic
  • Green onions
  • Ground black pepper

Here's How:

  • In a large pot, add all the ingredients to make chicken broth. Cover, bring to a boil then lower heat and simmer for 30 minutes. Skim the scum off the top as it starts to boil.
  • When done, separate the meat from the broth. Discard the bones and cut the meat into bite-size pieces. Drain the broth using a fine sieve. Reserve the liquid.
  • Heat oil in a large pot. Add the ginger then the onions and cook for a minute. Add the garlic and stir for a few seconds then add the rinsed glutinous rice. Next, add in the turmeric powder and stir well to combine. Put 6 cups of the reserved chicken broth and stir to scrape the rice that sticks to the bottom of the pan. Bring to a boil and simmer on low for 15-20 minutes or until rice is cooked and broth is thick. Add the cooked chicken pieces and season with patis and ground black pepper. Add more broth if needed.
  • Simmer for a couple more minutes then turn off heat.
  • Serve in a bowl and top with sliced salted egg, sliced green onions, fried garlic and lemon slices


*You can use store-bought chicken stock if you prefer or substitute vegetable broth to make it vegetarian