Chicken Arroz Caldo Cups
A cozy and convenient twist on the traditional arroz caldo, these chicken arroz caldo cups are warm, filling, and perfect for busy days. Enjoy customizable toppings for a personalized touch.
Servings: 4 cups
Calories: 350kcal
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken (preferably thighs) Breast works too.
- 1 cup regular white rice Jasmine rice can also be used.
- 1 inch fresh ginger, sliced Makes the arroz caldo taste authentic.
- 3 cloves garlic, minced For flavor base.
- 1 medium onion, chopped For flavor base.
- 4 cups chicken broth or stock Store-bought is fine; homemade is better.
- 1 tablespoon fish sauce For seasoning; optional if watching sodium.
- 1 teaspoon black pepper For seasoning.
- 1 leaf bay leaf Optional for extra flavor.
Toppings
- 1 cup fried garlic For that toasty crunch.
- 1 cup chopped green onions For garnish.
- 2 pieces calamansi or lemon, wedges For a zesty kick.
- 2 pieces boiled eggs (sliced) For extra comfort.
- to taste chili oil Optional for spice.
Instructions
Preparation
- In a pot, sauté garlic and onion until fragrant.
- Add sliced ginger and continue to sauté for 1-2 minutes.
- Add the shredded chicken and cook for another 5 minutes.
- Pour in chicken broth or stock and bring to a boil.
- Add rice, bay leaf, and black pepper. Reduce heat and simmer for 25-30 minutes or until rice is tender.
Serving
- Remove bay leaf, and portion into cups.
- Top with fried garlic, green onions, and sliced eggs.
- Serve with calamansi, lemon, and chili oil on the side.
Notes
You can prep the base ahead of time and store in the fridge for up to 3 days. Reheat with a splash of broth or water to maintain creaminess. Customize toppings according to preference.