Lugaw
Filipino rice porridge loaded with chicken thigh, ginger, garlic, and fish sauce. Comfort food that hits 50g protein per bowl — perfect for meal prep, rainy days, or when you need something warm that still fits your macros.
📹 Watch Christian Make This
Macro Breakdown (Per 16oz Serving)
The Soul of Filipino Comfort Food
Lugaw — also called arroz caldo when made with chicken and ginger — is the Filipino equivalent of chicken soup for the soul. It's what your lola made when you were sick, what street vendors serve from steaming pots at 5am, and what every Filipino craves when the weather turns cold or life gets hard.
The dish traces its roots to Chinese congee, brought to the Philippines through centuries of trade. But Filipinos made it their own with fish sauce, fried garlic chips, and generous amounts of ginger. It's one of the cheapest, most filling meals in Filipino cuisine — a few cups of rice can feed an entire family when cooked down into porridge.
This version stays true to the traditional flavors but loads up on chicken thigh for protein. A single 16-ounce bowl delivers 50g protein with only 10g fat. It's the ultimate high-volume, high-protein Filipino meal prep — one pot makes enough for a week.
Ingredients
- 6 cups chicken stock
- 6 cups water
- 4 tbsp chicken powder
- 3 cups raw rice
- 1 tbsp fish sauce
- 1 onion, diced
- 5-6 thumb ginger, sliced
- 6 lbs chicken thighs
- 1 tbsp salt
- 1 tbsp black pepper
- 3 heads garlic
- Oil for fried garlic topping
Instructions
Prep the aromatics. Dice the onion and slice the ginger. Cut chicken thighs into bite-sized cubes.
Brown the chicken. In a large soup pot, brown the chicken pieces on medium-high heat until golden on all sides. This builds the flavor base for the entire pot.
Build the porridge. Add rice, salt, pepper, and all the broth (chicken stock). Bring to a boil.
Simmer low and slow. Reduce heat to low-medium and let it simmer. Stir frequently to prevent the rice from sticking to the bottom. The rice will break down and thicken into porridge.
Adjust consistency. If the lugaw gets too thick, add more water mixed with chicken powder. Keep stirring and cooking until the rice is completely broken down and creamy.
Make the fried garlic topping. Mince garlic from all 3 heads. Heat oil in a small pan and stir the garlic continuously until golden and crispy. Drain on paper towels. This is the finishing touch.
💡 Christian's Tips
- This is a batch cook recipe. 6 lbs of chicken and 3 cups of rice makes enough for 10+ servings. Portion into containers and you have a week of high-protein meals.
- Don't skip the fried garlic. It's the difference between good lugaw and incredible lugaw. Make extra — you'll want it on everything.
- Stir frequently. Rice porridge sticks to the bottom fast. A burned bottom ruins the whole pot. Stay near the stove.
- Fish sauce is the secret weapon. It adds umami depth that salt alone can't deliver. Start with 1 tbsp and add more to taste.
- Reheat with extra water. Lugaw thickens dramatically in the fridge. Add a splash of water or broth when reheating to bring it back to the right consistency.
Full Nutrition Facts
| Nutrient | Per 16oz Serving |
|---|---|
| Calories | 477 kcal |
| Protein | 50g |
| Total Carbohydrates | 43g |
| Dietary Fiber | 1g |
| Total Fat | 10g |
| Saturated Fat | 2.5g |
| Cholesterol | 165mg |
| Sodium | 780mg |
Common Questions
What's the difference between lugaw and arroz caldo?
Lugaw is the general term for Filipino rice porridge. Arroz caldo specifically includes chicken and ginger. This recipe is technically arroz caldo, but most Filipinos use the terms interchangeably.
Can I use chicken breast instead of thigh?
You can, and it'll cut the fat even further. But thigh has more flavor and stays tender even after long cooking. If using breast, add it later in the process so it doesn't dry out.
How long does lugaw keep in the fridge?
Up to 5 days refrigerated, or freeze portions for up to 3 months. It thickens a lot when cold — add water or broth when reheating. Microwave or stovetop both work well.
