Chicken Arrozcaldo

AJI-NO-MOTO® Umami Seasoning


  • 6 cups (1,500 ml) Water
  • 1/2 kilo (500 g) Chicken, cut into serving sizes
  • 2 Tbsps. (30 ml) Oil
  • 1 cup (150 g) Onion, sliced
  • 3 Tbsps. (18 g) Ginger, crushed
  • 2 Tbsps. (20 g) Garlic, minced
  • 1/2 cup (100 g) Malagkit rice (Glutinous rice)
  • 1/2 cup (100 g) Rice
  • 6 cups (1,500 ml) Chicken broth (from boiled chicken)
  • 5 tsps. (25 ml) Fish sauce
  • 1/4 tsp. (1.25 g) Pepper, ground, black
  • 1 pack (10 g) AJI-NO-MOTO® Umami Seasoning
  • 1 tsp. (5 g) Kasubha (Saffron)
  • 4 Tbsps. (20 g) Toasted garlic (optional)
  • 8 Tbsps. (5 g) Spring onion, chopped (optional)


  1. Boil. In a pot add water and chicken. Let it boil until chicken is tender. Set aside both chicken meat and broth.
  2. Sauté. In a pan, heat oil and sauté onion, ginger and garlic until fragrant. Add chicken and cook until surface slightly turns brown.
  3. Boil. Add rice and malagkit rice. Stir to mix completely. Add 6 cups of chicken broth and let it boil until rice is cooked. Stir constantly to avoid lumps.
  4. Season. Add fish sauce, pepper, AJI-NO-MOTO® and kasubha.
  5. Serve. Transfer to bowls and top with toasted garlic and spring onions, as desired. Serve and enjoy.

Cooking Tips

Adjust the quantity of chicken broth to achieve your desired consistency.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: 1 cup (125 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Rice porridge is a good energy-giving breakfast to fuel up your day!


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