Arroz Caldo

READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups jasmine rice
  • 6
    cups water
  • 1
    medium onion, sliced thinly
  • 2
    tablespoons butter
  • 500
    g chicken, sliced into serving portions
  • 4
    cups water
  • 1
    medium onion, minced
  • 4
    garlic cloves, crushed
  • 2
    tablespoons ginger, grated
  • 1
    medium carrot, sliced into strips (optional)
  • 23
    cup green beans, sliced thinly (also called baguio beans) (optional)
  • 2
    tablespoons fish sauce (or to taste)
  • 1
    teaspoon sugar
  • 12
    teaspoon black pepper
  • salt and pepper
  • 2
    tablespoons cooking oil
  • Garnish
  • 3
    tablespoons roasted onions
  • 1
    dozen quail egg, boiled
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DIRECTIONS

  • Wash the rice once then drain.
  • Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown.
  • Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally.
  • While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat.
  • Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done.
  • Add the vegetables, cook for 3 minutes.
  • Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more.
  • Garnish and serve.
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