Arroz Caldo
Arroz caldo is a simple dish of rice and chicken soup that's infused with garlic and ginger.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 cloves garlic,minced
- 4 tablespoons extra virgin olive oil
- 3 thumb size ginger, peeled and julienned
- 1 small onion, diced
- 3 cups white rice
- 20 chicken drumsticks and wings or 5 regular size chicken thighs
- 5 tablespoons Thai fish sauce
- 1/2 teaspoon saffron or generic saffra
- Salt and pepper
- Chopped green onions
- Lemon wedges
- Fried garlic and ginger
Instructions
- 1
Cook the rice according to directions on package. When the rice is cooked, blend half of it in a blender with a little water until the consistency is thick and soupy (like porridge). Set aside.
- 2
In a large pot over medium high heat, add 2 tablespoons of olive oil, garlic, ginger and onions. Cook for 2 to 3 minutes, until the onions are translucent.
- 3
Add the chicken, lower the heat to low and cover. Simmer for 5 minutes.
- 4
Add the fish sauce and 1/2 cup of water (do NOT stir), cover and cook on low for 5 minutes.
- 5
Stir and add enough water to cover the chicken, bring to boil, cover, and simmer for 20 minutes.
- 6
Stir in the blended rice mixture and add the saffron.
- 7
Stir well until the rice turns golden yellow.
- 8
Bring to a boil, cover and simmer for 5, until the rice has thickened. Stir occasionally to prevent rice from sticking to the bottom of the pot.
- 9
Turn the heat off, check that the chicken is cooked through and let cool for 5-10 minutes.
- 10
Serve in a bowl and top with fried garlic, ginger, scallions and lemon wedge.
- 11
In a pan over medium high heat, add minced garlic, half of the ginger strips and 2 tbps olive oil. Fry until light brown and set aside.