Chicken Arrozcaldo Recipe

Succulent Chicken Arrozcaldo Food Recipe

A delicious Chicken Arrozcaldo recipe is cooked with Chicken,Arrozcaldo and you can easily do it in your kitchen. Using the ingredients from the list and following the instructions below you’ll make your outstanding unbelievable lunch.

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Let’s start cooking!

Ingredients:

• 1 1/2 pounds chicken, cut into serving pieces and sprinkled with a pinch of salt& 2 tablespoons of olive oil
• 6 cloves garlic, minced
• 1 medium onion, minced
• 2 thumb sized ginger, julienned
• 1 piece chicken cube
• 2 cups uncooked rice (I use 1 cup of jasmine rice and 1 cup of glutinous
• 8 cups water
• 3 tablespoons of fish sauce
• 1 tablespoon of safflower (kasubha)
• 5 stalks green onion, finely sliced for garnish
• 4 tablespoons of fried garlic for garnish
• 4 pieces hard boiled eggs or a dozen hard boiled quail eggs, peeled (My daughters love Salt and pepper to taste 2 pieces pcs Lemon or 4- 6 calamansi (optional)
• Salt and pepper to taste
• 2 pieces pcs Lemon or 4- 6 calamansi (optional)
• 1In a large soup pot over medium heat, saute garlic in olive oil until light brown.
• 2Add ginger and onion, and sauté for a minute.
• 3Add chicken cube and stir until it melts.
• 4Add chicken and stir-fry until both sides turn light brown.
• 5Add fish sauce and simmer for another minute.
• 6Add rice and water. Mix well. Cover and simmer in medium heat for about 40 minutes or until the rice is fully cooked. Stir occasionally.
• 7Put-in the hard boiled eggs
• 8Add the safflower for additional color and aroma.
• 9Stir in a small amount of sliced green onions. Add salt and pepper if necessary.
• 10If rice soup becomes too thick, add a little water to thin it a bit. Garnish each bowl serving with sliced green onions and fried garlic just before serving.
• 11Sprinkle a little lemon juice on the soup servings. (optional)

Instructions:

1. In a large soup pot over medium heat, saute garlic in olive oil until light brown.
2. Add ginger and onion, and sauté for a minute.
3. Add chicken cube and stir until it melts.
4. Add chicken and stir-fry until both sides turn light brown.
5. Add fish sauce and simmer for another minute.
6. Add rice and water. Mix well. Cover and simmer in medium heat for about 40 minutes or until the rice is fully cooked. Stir occasionally.
7. Put-in the hard boiled eggs
8. Add the safflower for additional color and aroma.
9. Stir in a small amount of sliced green onions. Add salt and pepper if necessary.
10. If rice soup becomes too thick, add a little water to thin it a bit. Garnish each bowl serving with sliced green onions and fried garlic just before serving.
11. Sprinkle a little lemon juice on the soup servings. (optional)

SERVES/YIELD: 9 servings

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