Arroz Caldo recipe

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Ingredients

¼ cup vegetable oil, divided
1 tablespoon vegetable oil
3 tablespoons minced garlic
1 cup uncooked glutinous white rice
1 cup uncooked jasmine rice
3 tablespoons chopped red onion
2 tablespoons julienned fresh ginger root
1 pound skinless, boneless chicken breast halves, sliced
salt and pepper to taste
6 ⅓ cups chicken stock
¼ cup fish sauce
5 hard-cooked eggs, chopped
3 tablespoons chopped green onion

Nutrition Info

430 calories
carbohydrate: 47.2 g
cholesterol: 189 mg
fat: 15.8 g
fiber: 1.4 g
protein: 22.9 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1347.5 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat, add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.

  2. Wash glutinous rice and jasmine rice in a bowl, rinse with water.

  3. Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan, cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice, cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil, reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.

  4. Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

Recipe Yield

7 -8 servings

Recipe Note

Arroz caldo is a kind of porridge that is served hot.

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