Arroz Caldo

Arroz Caldo

A Filipino version of a Chicken and Rice soup!

Serves 4-6



4 chicken thighs (bone-in with skin)

3-4 cloves garlic (minced)

1 medium onion (chopped)

1 tsp fresh ginger (grated)

2 tbsp Patis or Nuoc Nam

6 cups water

½ cup brown rice

½ cup white rice

Salt and Pepper (to taste)

Garnishes: Fried garlic, lemon wedges, sliced green onions (about 5 sprigs)



  1. In a pressure cooker, heat oil on high.  (See below if not using a pressure cooker). Salt and pepper chicken thighs on both sides, and place in hot oil skin side down.  Brown for about 2 minutes.
  2. Add onion, garlic, ginger, and water.  Seal pressure cooker tightly.  Heat should be one high.  Once pressure cooker indicator is rocking, cook for 30 minutes on medium low.
  3. Let the pressure out of the cooker, either naturally or by removing indicator to release steam.
  4. Remove chicken from cooker.  Remove skin and bones of the chicken.  Discard bones but hold on to chicken skins.
  5. Place chicken back into cooker and add rice.  Close pressure cooking again and put heat to high.  Once pressure indicator begins to rock, lower heat to medium and cook 10 minutes.
  6. While rice is cooking, place your oven on broil.  Take the chicken skins and place them on a cooling rack about a sheet pan.  Broil chicken skins until crisp about 15 minutes (keep an eye out).
  7. Turn off heat and let pressure release.  Once pressure has released open and taste to see if re-seasoning is necessary.
  8. Top soup with chopped crispy chicken skins, lemon wedges, chopped fried garlic, and green onions.


*If not using a pressure cooker, you only need to adjust the cooking time.  The chicken will take about an hour of simmering to be tender and the rice will take about 20 minutes on medium heat.

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