Chicken Arrozcaldo

AJI-NO-MOTO® Umami Seasoning


  • 7 cups (1680ml) Water
  • 1/2 kg (500g) Chicken, adobo cut
  • 2 Tbsp. (20ml) Cooking Oil
  • 1/2 cup (65g) Onion, sliced
  • 1 Tbsp. (10g) Ginger, sliced and pounded
  • 3 Tbsps. (30ml) Fish sauce
  • 1/4 tsp. (1g) Ground black pepper
  • 1/2 cup (105g) Glutinous rice
  • 1/2 cup (95g) Rice, dinorado
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
  • 2 tsp. (1g) Kasubha (Safflower)
  • 4 Tbsps. (20g) Toasted Garlic (optional)
  • 4 Tbsps. (2g) Spring Onion (optional)


  1. BOIL. In a pot, bring water and chicken to a boil until chicken is tender. Set Aside.
  2. SAUTE. In a separate pan, heat oil and sauté onion and ginger until softened. Add the boiled chicken and saute for 2 minutes.
  3. SEASON. With fish sauce and pepper. Continue sautéing for 2 minutes.
  4. SAUTE. Add glutinous rice and dinorado rice then sauté for another 2 minutes.
  5. BOIL. Add 7 cups of chicken broth and boil for 15 minutes or until rice is cooked. Stir occasionally to avoid the rice sticking at the bottom of the pan.
  6. SEASON. With AJI-NO-MOTO®, and kasubha and let it simmer for 2-3 minutes.
  7. SERVE. Transfer to a serving bowl, add toasted garlic and spring onion as desired. Serve and enjoy.

Cooking Tips

To add more flavor, you may opt to sear the chicken after boiling in water and before sauteing.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 1 1/2 cups porridge, 1 pc. chicken (417.5g)

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)
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Good to Know Nutrition Facts

Make this rice porridge more nutritious by adding vegetables like carrots, kangkong, mushrooom or pechay.


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