Chicken Arroz Caldo
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2 Tbspvegetable oil
1-inchpiece fresh ginger, peeled and diced (plus 4 to 6 slices, for garnish)
1 mediumshallot, diced
1 lbboneless skinless chicken thighs, cut into 1-inch pieces
1 cjasmine rice
5 to 6 clow-sodium chicken broth
2 Tbspfish sauce
2 sprig(s)green onions, thinly sliced (for garnish)
2calamansi (or 2 small limes)
How to Make Chicken Arroz Caldo
- In a large stock pot, sauté garlic in oil over medium heat and cook until golden brown and crisp, for about 2-3 minutes. Transfer garlic to a paper towel to drain; set aside.
- Add ginger, onion and saffron to the pot and cook until translucent, about 3 minutes. Stir in the pieces of chicken and brown for 5-6 minutes. Add rice, chicken stock and fish sauce. (If you don't have fish sauce, omit it and just add 2 teaspoons salt.) Cover and bring to a slight boil, then simmer over low heat. Simmer until the chicken and rice are cooked through, stirring frequently, about 25 to 35 minutes. You might prefer to add a little more broth or water, depending on how thick you want it.
- Ladle the caldo into individual bowls. Garnish each serving with the fried garlic and green onion slices. Sprinkle fresh lime (or calamansi) juice on top, and serve.
Note: It tends to thicken over time, so add a little water when re-heating.