Arroz Caldo (Filipino Chicken and Rice Soup) recipe
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Ingredients
- 1 tablespoon olive oil 2 pounds skinless, boneless chicken thighs, diced into bite-size pieces 1 onion, diced 4 cloves garlic, minced 1 cup white rice 2 tablespoons minced fresh ginger root 1 tablespoon fish sauce (patis) 1 (32 fluid ounce) container chicken broth 1 lemon, quartered and seeded
Nutrition Info
- 307.7 caloriescarbohydrate: 22.6 gcholesterol: 73.5 mgfat: 14 gfiber: 1.3 gprotein: 21.8 gsaturatedFat: 3.6 gservingSize: -sodium: 739.4 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Arroz Caldo (Filipino Chicken and Rice Soup)
Directions
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Heat oil in a pot over medium heat. Brown chicken in the hot oil, 5 to 7 minutes. Add onion and garlic, cook until onion is clear, about 5 minutes. Stir rice, ginger, and patis into the pot, cook for 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat and let simmer until chicken is no longer pink in the centers and rice is tender, about 20 minutes. Squeeze lemon juice into the soup and serve.