Arroz Caldo Recipe
Ingredients: For 1 Person
1 - 1 ½ Chicken Breast (raw/defrosted) - ½ inch cubes/ or small strips
4 cloves - Garlic - minced
1 small - Onion - diced or cut into small cubes or small ½ strips
1 - small piece of Ginger - peeled and then cut into ¼ inch strips
1 to 1 ½ cups - Rice (short grain if possible)
2 cups - Chicken broth or water with buillion cubes (2)
2 Tbsp - Cooking Oil
1 - spring onion (garnish) - chopped or minced into small cuts.
Dash of Salt & Pepper - for seasoning
Lemon - cut slices - as an added flavor to your cooked arroz caldo
Soy sauce - optional flavoring
Directions:
Pour cooking oil in cooking pot (big enough for 2 - 3 cups of porridge type dish).
Then put in chicken and stir until no longer pink, then add garlic, onions and ginger and sauté together with chicken until onions and garlic are cooked.
Add rice and stir together with chicken until evenly mixed and then add the broth and stir well.
Let it sit until it starts to boil and then stir constantly so that the rice does not stick to the bottom of the pot.
Once the rice starts to boil, lower heat to medium/low and check to see if the rice is soft enough (almost mushy tecture).
If not soft enough, add a little water - little by little (2 - 3 Tbsp)- until the rice is real soft with a porridge consistency.
Add a dash of salt and pepper to taste. Check the taste to see if bland or if it needs more buillon broth to give the chicken flavor.
Turn off heat once you’ve reached the rice texture that you want (which is like the consistency of porridge) and garnish with chopped spring onions.
You can squeeze lemon and soy sauce in your bowl of arroz caldo to add to the flavor.
(**Do not include ginger pieces when serving into your serving bowl. Or you can remove the ginger pieces when it’s finished cooking.)
Good luck and let me know how it turns out.