Step 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.

Step 2

For the chicken arroz caldo: Place a frying pan with the olive oil on the stove and bring to a medium-hot temperature.

Step 3

Cook the chicken in the pan for 4 to 5 minutes on each side. Remove to a cutting board. Chop.

Step 4

Place the Jasmine Rice in large pan, then add the scallions, carrots and 4 cups of the chicken stock.

Step 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.

Step 6

Bring a small pot of water to a strong simmer, then add the eggs and poach for 2 1/2 minutes.

Step 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.

Step 8

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.

Step 9

Bring to a simmer, then place a lid on the pot so the rice slowly steams. Cook for 20 minutes.