Arroz Caldo

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the mixed long-grain and glutinous rice and drain well.
  • Heat the cooking oil in a large heavy casserole.
  • Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
  • Add the ginger to oil and sauté until golden. Add the onion and continue sautéing until the onion is transparent. Add the crushed garlic and sauté till lightly browned.
  • Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
  • Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
  • Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
  • Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
  • Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.
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