Chicken arroz caldo chicken arroz caldoArroz is rice; caldo means hot. Despite its Spanish name, this dish is the Filipino version of the Chinese congee or porridge.

Although not available in all wet markets, premature chicken eggs can be bought with liver and gizzards. These eggs have not yet formed shells and are mostly just yolks. They are rich and delicious and make the usual arroz caldo more interesting and special. If unavailable, just double the amount of chicken meat.

Kasubha is the dried stamen of a local plant. It is not saffron. It does not impasrt any distinct flavor. Kasubha is available as fine short reddish brown threads. It is used to give arroz caldo a reddish tint.

Ingredients :

1/2 kilo of stewing chicken
1/2 kilo of chicken liver, gizzard and premature eggs
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1 tsp. of kasubha
1 thumb-sized piece of ginger, sliced
2 tbsp. of minced garlic
1 onion, diced
1/2 c. of long-grain rice
1/2 c. of malagkit (glutinous rice)
10 c. of chicken broth
1/2 tsp. of chopped fresh parsley OR 1 tbsp. of chopped onion leaves
1 tbsp. of cooking oil
4-6 pcs. of kalamansi (native lemon)
patis (fermented fish sauce) or salt

Cooking procedure :

Wash the chicken and remove all visible fat. Separate the eggs, liver and gizzard. Cut liver into 2″ x 2″ cubes. Place eggs and liver in the refrigerator. Clean and remove all visible fat from the gizzards. Place the chicken and gizzards in a casserole and cover with water. Add whole garlic, onion, peppercorns, bay leaf and 1 tsp. of salt. Set on the stove over medium heat and bring to a boil. Remove scum as it rises. Lower the heat and simmer for 1-1/2 to 2 hours or until the chicken and gizzards are tender. Remove the chicken and gizzards and cool. Chop coarsely and set aside. Strain the broth.

Wash the long-grain and glutinous rice and drain well.

Heat the cooking oil in a large heavy casserole. Frythe garlic until toasted. Remove with a slotted spoon and set aside. Add the ginger to oil and fry until golden. Add the onion and continue frying until the onion is transparent. Pour in the drained rice. Cook the rice in oil until the grains start to brown. Pour in the broth, a cup at a time, while stirring. Bring to a boil, lower the heat, cover and simmer until the rice grains start to crumble. Season with patis or salt and pepper. Stir in the chopped chicken meat and gizzards. Bring to a soft boil then add the eggs and liver. Simmer for 5 minutes. Do not overcook the livers. Sprinkle with toasted garlic and chopped parsley or onion leaves. Serve hot with kalamansi halves on the side.


  1. says

    Hi Connie … I have posted two items in my blog which contains two of your recipes … I hope you don’t mind …. Thanks very much for the inspiration.

  2. says

    Naya, I saw your blog entries. You didn’t post my recipes… you cooked them and posted what you cooked. Which is just great. :) Feels good that I can inspire. :wink:

  3. says

    Another comforting meal for the soul! :grin: I wanted to ask… if I can’t seem to find kasubha @ my local grocery store will the arroz caldo not turn out or taste right? Also what part of or where can I find the kasubha in the store? Many thanks again!

  4. says

    Aloha, kasubha is only for the coloring. At least, for me, although some cooks swear that kasubha has a subtle flavor. You’ll find it among the dried herbs — same place you will normally find packets of ground pepper and laurel leaves.

  5. Jean says

    Hi! I want to make this recipe for 1 person (me)! By how much should I reduce the recipe? Moreover, I don’t have any glutinous rice, is it alright to just use purely long-grain (pandan) rice for this recipe? Thanks for your ideas.

  6. Jean says

    Hi Connie, you normally answer questions very promptly but I haven’t heard from you for over 3 weeks, could you give me some feedbacks on my email dated Feb 3? Thanks!

  7. says

    Jean, how much a meal for one is varies from one person to another.

    As to long grain rice, sure, but the texture of the cooked dish will be different.

  8. says

    hi ate connie!!! pahiram ng recipe mo ha? toka kong magluto ng arroz caldo at tokwa’t baboy ngayong araw na ito. my housemate and his kids love the combination and i feel like making a very good concoction. heto at naka bukas ang laptop sa kitchen table :grin: temperature today is 33 degrees outside, so this will equalize our body temp (not to mention satisfy our hunger for good pinoy food) perfectly.

  9. says

    by the way, i’m not really good at this, but how do you measure iodized salt? when your ingredients say 1 tsp of salt, you must be pertaining to rock salt? although ofcourse everything may just be measured according to one’s taste, i would like to be able to use exactly whatever’s in the recipe as i’m sure those have already been tried and tested to be oh sooo good :smile: thank you in advance!

  10. says

    hi again ate connie!!!

    my arroz caldo was a hit! josko, may dumayo pa! and my boyfriend who’s an american, loved it! i paired the arroz with tokwa’t baboy…eh di siyempre, dinumog! :grin: thanks for the recipe! next time, ipagluluto ko naman sila ng dinuguan hehehe

  11. angel says

    will try this version. caldo actually means broth in spanish. arroz caldo or arroz con caldo or arroz caldoso con pollo= rice having broth cooked with chicken. my mom always cook this but now that i am living apart from my mom and dad, i want to try your version. my mom is a filipina from davao city and my father is spanish.

  12. moments says

    hi. just wondering where in the cooking process do i put/add/use the kasubha to color the arroz caldo with reddish tint? thanks!

  13. precy says

    Hello Ms Connie!

    Thanks for all the recipe your sharing!!! Every time I want to cook something I just open my PC and surf on your amazing blog. Anyway for this recipe can I use Jasmine rice instead of long grain rice?

    Many Thanks

    • says

      Sus, grabe, here in Luzon it’s soooo warm and soooooo humid right now. I shower three times a day just to get rid of the icky feeling.

  14. laine says

    i made it tonight. they all love it. its super init here in cali pero i was still craving for arrozcaldo.:) thanks. really love your site

  15. Joan says

    Hi Connie,

    For the past week or so I have been craving for this really decadent arroz caldo that my mom used to cook, and I found what I was looking for here on your blog. It’s almost the same except for the premature chicken eggs — which, by the way, is an ingredient in my brother’s binakol (an Ilonggo dish, a little like papaitan but not using bitter parts). And sadly, I cannot get hold of those premature eggs here in Doha…. :-(

    I used to be an avid reader of your political commentaries, but I think I will like your cooking blog even better. I’ve bookmarked it. :-)

  16. takejiro says

    Hi Connie,

    I always find myself drifting to your blog every now and then. I’ve tried a few of your recipes and I trust your tastebuds. I believe enjoying food is a key to a happy life. Right, even when one is sick. Which I am now. Been having tummy problems and I have trouble processing stuff. Doctor advised me to eat soft rice and down energy drinks to aid absorption. So why not have arroz caldo instead of just plain lugaw. Will be cooking this tonight but will be substituting kalamansi with some lemon extract until Japan decides to sell those nifty fruits here.

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