Chicken Arroz Caldo

Nonette Alcaraz


This recipe is a type of congee in chinese & in english it is called rice porridge.It taste so good and very popular in many Asian countries.Some call it Merienda - is a light meal.


★★★★★ 2 votes

50 Min
45 Min


  • 1/2 kg
    chicken breast halves, skinless and boneless
  • 1 c
    malagkit rice(you can find it in any asian stores in your area)
  • 1/2 c
    plain white rice, or jasmine rice
  • 3 large
    eggs, hard boiled (sliced)
  • 4 c
    chicken stock
  • 3 small
    cut tofu or bean curd (slightly fried)
  • 5
    stalks of scallions, cut into small bite pcs. for garnishings
  • 2 Tbsp
    garlic, chopped for sauteing
  • 3 Tbsp
    garlic ( toasted garlic,minced, for garnishing )
  • 2 large
  • 1
    pcs. chicken knorr cubes or any kind of seasoning available )
  • 1 tsp
    chilli podwer or chilli paste
  • ·
    salt to taste
  • ·
    freshyly ground black pepper
  • 1 Tbsp
    soy sauce,dark or fish sauce

How to Make Chicken Arroz Caldo


  1. Wash chicken, remove the skin set aside. Do not throw the chicken skin, you can use it as garnishing. Season chicken w/ any kind of seasoning together with the chicken skin, small amount of salt & ground black pepper.
  2. Deep fry the chicken skin & tofu or bean curd. Slice tofu into 4. Set aside.
  3. In a pan, add in 1 tbsp. of oil. Saute garlic, & onion.
    Add chicken. Stir fry until chicken is light brown in color. Add chicken broth & water. Let it boil. Add in the malagkit rice & plain rice.Let it boil. Stir occasionally to prevent rice from sticking to the bottom.Add in knorr chicken cubes, salt & black pepper.
    Serve hot topped with scallions,chicken skin, fried tofu,sliced hard boiled egg, & toasted garlic.

    ***Toasted garlic, lemon or kalamansijuice, additional chopped scallions, and chilli oil or soy sauce with chilli powder may be served on the side.

Printable Recipe Card

About Chicken Arroz Caldo

Course/Dish: Eggs, Other Breakfast, Chicken
Other Tags: Quick & Easy, For Kids, Healthy

Show 2 Comments & Reviews

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