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Mini Chicken Arroz Caldo Snack Cups

These cozy little bites feature gingery chicken and a thick rice base in a crunchy wrapper, perfect for a comforting snack or appetizer.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: Filipino
Keyword: Chicken Arroz Caldo, comfort food, Mini Bites, Potluck, Snack Cups
Servings: 30 pieces
Calories: 150kcal

Ingredients

For the filling

  • 2 cups cooked shredded chicken Can use poached, rotisserie, or leftover chicken.
  • 1 cup uncooked rice Preferably jasmine or short-grain for creaminess.
  • 1 tablespoon fresh ginger Peeled and minced.
  • 4 cloves garlic Finely chopped.
  • 1 medium onion Diced.
  • 4-5 cups chicken broth or stock Warm broth helps the rice cook evenly.
  • 1-2 teaspoons fish sauce or low-sodium soy sauce For seasoning.
  • to taste salt and pepper
  • 1 tablespoon calamansi or lemon juice To brighten the flavor.
  • optional hard boiled eggs, sliced Adds extra flavor.
  • as needed tablespoons cooking oil For greasing and cooking.

For the cups

  • 24-30 pieces wonton wrappers or mini phyllo shells Store-bought is easiest.

For garnishing

  • to taste green onions Sliced for topping.
  • to taste fried garlic For topping.
  • optional chili flakes For an extra kick.
  • optional chili oil Can be added for additional flavor.

Instructions

Preparation

  • Prep your aromatics: Mince the ginger, chop garlic, and dice onion.
  • Shred the cooked chicken and rinse the rice until the water runs almost clear.
  • Lightly grease a mini muffin tin and press wonton wrappers into each well, brushing them with oil and baking at 350°F for 7 to 9 minutes until golden and crisp.
  • Warm 4 to 5 cups of chicken stock in a small pot to ensure even cooking of rice.

Cooking

  • Heat 2 tablespoons of oil in a pot over medium. Add onion and cook until translucent.
  • Stir in garlic and ginger, allowing them to become fragrant.
  • Add the rinsed rice and stir for a minute to coat in the aromatic oil.
  • Pour in 4 cups of warm chicken broth, bring to a gentle simmer, and cook while stirring to maintain a thick and scoopable texture for about 25 to 30 minutes.
  • Once rice is plump and creamy, stir in the shredded chicken, seasoning with fish sauce, salt, and pepper. Finish with a squeeze of calamansi or lemon.
  • Before serving, rewarm the baked cups in a 325°F oven for 3-4 minutes.
  • Spoon warm arroz caldo into each cup, filling almost to the top.

Garnishing and Serving

  • Top with green onions and fried garlic, and drizzle with calamansi or lemon.
  • To serve as an appetizer, set out a tray or pack for lunchboxes.

Notes

These cups can be prepared ahead of time; store filled cups separately if necessary. Keep them crisp by storing in a sealed container and assembling just before serving.