Ingredients for Arroz Caldo
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 (2 inch) piece fresh ginger, peeled and thinly sliced
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 cups chicken broth
- 1 1/2 cups uncooked long-grain white rice, rinsed
- 4 green onions, chopped
- 2 hard-boiled eggs, quartered
- 2 tablespoons fish sauce
- 1 lemon, cut into wedges
- bay leaves
- toasted garlic
- fried garlic
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How to Make Arroz Caldo
- In a large pot or Dutch oven, heat the cooking oil over medium heat.
- Add the ginger, garlic, and onion; sauté until fragrant and slightly softened (about 3-5 minutes).
- Add the chicken and cook until browned on all sides.
- Pour in the water, add the rice, salt, pepper, and bay leaves.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 60-70 minutes, or until the rice is cooked through and tender, stirring occasionally to prevent sticking.
- Remove the bay leaves before serving.
- Garnish with sliced scallions, toasted garlic, and fried garlic (optional).
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
4g
Fat
8g
Carbs
6g
