Chicken Arroz Caldo as served at Fat Cats in Cleveland, Ohio, as seen on Diners, Drive-Ins and Dives, Season 35.
Recipe courtesy of Fat Cats

Chicken Arroz Caldo

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  • Level: Intermediate
  • Total: 5 hr 35 min (includes marinating time)
  • Active: 1 hr 10 min
  • Yield: 4 servings


Chicken Marinade:

Chicken Arroz Caldo:

Jasmine Rice:


  1. For the chicken marinade: Whisk together the oil, lemon juice, salt, coriander, cumin and garlic in a large bowl. Add the chicken breasts and marinate, refrigerated, for 4 hours or up to 24 hours.
  2. For the chicken arroz caldo: Place a frying pan with the olive oil on the stove and bring to a medium-hot temperature.
  3. Cook the chicken in the pan for 4 to 5 minutes on each side. Remove to a cutting board. Chop.
  4. Place the Jasmine Rice in large pan, then add the scallions, carrots and 4 cups of the chicken stock.
  5. Heat the rice mixture, slowly adding the remaining 1 to 2 cups chicken stock and stirring with a spoon until it has a creamy consistency. Stir in the fish sauce.
  6. Bring a small pot of water to a strong simmer, then add the eggs and poach for 2 1/2 minutes.
  7. To assemble the dish: Place the creamy rice in 4 bowls, then place a chicken breast on each. Add the chiles to the creamy chicken rice. Top each bowl with a poached egg, then garnish with the cilantro.

Jasmine Rice:

  1. Heat the olive oil with the garlic and ginger in a pot until fragrant, 5 to 6 minutes. Swirl the pot so the garlic and ginger cook equally, then add the stock and rice.
  2. Bring to a simmer, then place a lid on the pot so the rice slowly steams. Cook for 20 minutes.