chicken arroz caldo

I love flying Philippine Airlines! They’re often overlooked and underrated, but I find their service is always top-notch. So much better than other “award winning airlines”.

One thing they’re famous for is their “arroz caldo”, which is rice porridge with chicken. Had it today for the first time and it so lives up to the hype! So simple, but their preparation is warm, comforting, flavorful, reinvigorating… exactly what I needed for breakfast after a long night out and four hours of sleep. I added fried garlic, scallions and crispy fish to mine. Calamansi extract and salted egg were two other options.

I hope to be flying PAL more often now that I know this magical meal is included in the ticket price!

Chicken Arroz Caldo for the rainy days. Easy to make and very tasty.


- ¼ cup vegetable oil

- 2 tablespoon sliced ginger ( I added more since I like the ginger taste)

- 1 tablespoon minced garlic

- ½ cup minced white onion

- 1 bouillion cube

- 6 to 8 pieces chicken legs or thighs ( I used different parts though)

- ½ cup malagkit rice (I used gohan or the Japanese rice used for sushi to substitute)

- ½ cup long grain rice

- patis and white ground pepper to taste

- fried garlic chips, spring onion, safflower for garnish


1. Preheat pot with vegetable oil. Sauté ginger, garlic and white onion over medium heat. Add 1 bouillon cube. Mix well. 

2. Add chicken pieces. Cook until lightly browned.

3. Add malagkit and long grain rice into the pot and mix well. 

4. Pour in 3 to 4 cups water. Simmer until rice is cooked and arroz caldo is thick but still pourable. Stir occasionally. 

5. Season with patis (fish sauce) and ground white pepper. Add more water if mixture becomes too thick. 

6. Serve with a siding of fried garlic chips, chopped spring onions, safflower and patis-calamansi sauce. 


Recipe Source: Foodie magazine