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Arroz Caldoso de Pollo (Soupy Rice with Chicken)

Nov 7, 2022 by Victoria · This post may contain affiliate/paid links. As an Amazon Associate, I earn from qualifying purchases. Read our full disclosure linked in the footer. · 2 Comments

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Arroz Caldoso is a Spanish dish featuring soupy brothy rice. It can feature different types of meat or seafood, but in this case chicken thighs are braised in the flavorful liquid until they practically fall apart. This extremely comforting dish falls somewhere between a soup and a stew.

Braised chicken thighs with soupy rice in a blue bowl with a spoon lifting some out.

(This recipe was originally published in February 2014, but was updated with new photos and content in 2022).

Spanish arroz caldoso de pollo is not exactly soup and it's not exactly rice, but more like a stew featuring fork-tender, fall-off-the-bone chicken, al dente rice, and a stunning broth featuring onions, peppers, tomatoes, garlic, parsley, saffron, and even almonds.

My first arroz caldoso experience was at a now shuttered restaurant owned by José Andrés in Puerto Rico. I enjoyed a memorable arroz caldoso with lobster. I also sampled soupy rice with mixed seafood (mostly shellfish) while visiting Barcelona. Though less popular than Spanish paella, this cozy Spanish recipe is easier to make.

This dish is so flavorful from the broth to the chicken to the rice. It reminds me of a much heartier chicken and rice soup with the volume turned way up. It's perfect for cooler weather!

Ingredient notes

Ingredients for arroz caldoso with chicken thighs on a grey background.

Chicken: Purchase bone-in, skin-on chicken thighs and then remove the skins yourself. This soupy rice recipe uses 8 chicken thighs, allotting 2 thighs per serving. Although you could use boneless skinless thighs, keep in mind that stewing the chicken pieces with the bones in them adds even more flavor to the cooking liquid.
Rice: Bomba rice, or other short or medium-grain Spanish rice is required for this recipe. I use Calasparra rice which is similar to bomba rice, also comes exclusively from Spain, but is typically a bit less expensive than bomba. These types of rice are typically used for paella and are ideal for arroz caldoso. They're starchier than other varieties of rice and absorb a lot more liquid. In a pinch, you could try Arborio rice (used for making risotto), though I haven't tested it myself with this substitution.
Tomatoes: Halve the tomatoes crosswise and gently scoop out the seeds as best as you can. Then grate the tomato halves on a box grater, grating all the way to the skins. Discard the skins.
Almonds: You can use whole skinless almonds or almond meal to make the picada, a Spanish nut or nut and bread sauce often used for thickening. I always have almond meal (almond flour) on hand, so I find that easier.
Saffron: Saffron is the crown jewel in many traditional Spanish dishes including this arroz caldoso. Although it's the world's most expensive spice, it's sold in small containers and definitely worth buying if enjoy cooking Spanish food.

Two braised chicken thighs with rice in broth in a wide blue bowl.

How to make it

In a Dutch oven or another heavy pot, heat olive oil over medium heat. Add the chicken flesh-side down (PHOTO 1) and cook until lightly browned, about 7 to 9 minutes. Flip over the chicken pieces (PHOTO 2).

Add the onions and peppers (PHOTO 3) and cook for another 3 minutes or so until the onions and peppers start to sweat down and soften (PHOTO 4).

Adding chopped onion and green pepper to a pot of seared chicken thighs.

Add the grated tomatoes (PHOTO 5), stir to coat, and continue to cook another 3 minutes (PHOTO 6).

Adding grated tomatoes to a pot of chicken thighs.

Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and simmer for 10 minutes.

Simmering chicken thighs in a Dutch oven with tomatoes and white wine.

Cover with water and season generously with salt (PHOTO 7). Raise the heat to bring to a boil, then lower the heat, and gently simmer uncovered for about 45 minutes, until the chicken is fork tender and the liquid has reduced a bit (PHOTO 8).

Adding water to a Dutch oven and simmering until slightly reduced.

Meanwhile prepare a picada by adding the almond meal or almonds, parsley, and 2 to 3 tablespoons of the simmering liquid to a small food processor and blending until smooth (PHOTOS 9-10).

Chopped parsley, almond meal, and broth before and after processing in a food processor.

Taste the simmering liquid and add more salt if needed. To the simmering pot, sprinkle in the rice and the saffron, crushing it between your fingers, and stir in the picada. Cook uncovered until the rice grains are nearly tender but still have a definite al dente bite to them, 14 to 16 minutes, depending on the rice.

Remove the pot from the heat and let it sit covered for 3 to 4 minutes. Taste and adjust seasonings if necessary. Ladle the arroz caldoso into bowls and serve immediately.

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

Closeup of fork-tender pieces of chicken thigh and rice in broth scooped with a spoon.

Expert tips

Arroz caldoso is best the day it is made. The rice will soak up the broth the longer is sits and become less soupy. It's still delicious the next day, though less brothy.

To shake things up a bit, in autumn, add a handful of mushrooms, or in the spring add some trimmed artichokes or fresh shucked peas or fava beans.

This recipe builds flavor and cooks low-and-slow to yield practically fall-off-the-bone chicken. Although the cooking time is a bit long, it's not very labor intensive to make.

Soupy rice with chicken thighs in a wide bowl with a spoon scooping some rice out.

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