Go Back

Arroz Caldo

Warm, hearty and delicious, this arroz caldo is a big hit with children and adults alike!
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Appetiser or Snack, Breakfast, Main Dish, Soup
Cuisine Filipino
Servings 8 people


  • 500 grams chicken mince (can go up to a kilo of mince)
  • 4-5 cups long grain white rice
  • 1 tbsp ginger ground
  • 1-2 tbsp garlic minced
  • 1/4 to 1/2 cup fish sauce (Patis) found in Asian groceries
  • 3 cubes chicken boullion
  • 2 liters chicken broth or water
  • 1-2 pieces medium onions
  • 3 tbsp oil for sautéeing
  • 1/2 cup soy sauce
  • salt and pepper to taste
  • chopped green onions or tofu cubes or toasted garlic to top


  • Sauté the onions lightly, and then brown the meat, breaking the mince apart into small pieces.
  • Add the rice, and toss it with the meat, until the rice is well coated with the oil and slightly translucent.
  • Add the chicken broth or water. You can add more water if you want a more watery arroz caldo.
  • Add the ginger, garlic, soy sauce, fish sauce to the broth and mix. Season with some salt and pepper.
  • Bring to a boil, then turn down to a simmer, stirring every 10-15 minutes just so the rice doesn't stick to the bottom.
  • Cook for 1-3 hours, on low heat.
  • Serve in bowls, with toppings if desired (chopped green onions, crispy toasted garlic, fried tofu, or chopped bird chilles are some examples) and enjoy!