Chicken Arroz Caldo Recipe

 

Morning hungries! Ready for another great recipe?! Here you go, Chicken Arroz Carldo the Filippino style. First of all I want to give a big thanks to my mom for teaching me this super delicious dish. I'm not kidding, it's one of the best soup I ever had in my entire life. 

It's just perfect for those cold, rainy days which will definitely keep you warm and cozy throughout the day! This soup is basically made with rice and chicken, seasoned with onion, ginger and garlic.

I like to serve this soup with some garlic bread (practically split loaf crusty bread topped with butter, minced garlic and grated Parmigiano cheese which is then grilled or baked in the oven). I think the crunchiness of the bread and the smoothness of the rice make a perfect combination, so I highly recommend to try it! 

Chicken Arroz Caldo

Prep: 20 minutes

Cook: 30 minutes

Yield: Serves 5 

INGREDIENTS

• 1/2 cup chicken breast, diced
• 5 cups chicken stock
• 2 cloves garlic, chopped
• 1 (4cm) piece fresh ginger, peeled and thinly sliced
• 1 small onion, diced
• 1/2 cup basmati rice (uncook)
• 1 tsp salt
• 1/4 ajinomoto salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• pinch of saffron powder
• 1 maggi cube (chicken stock flavored)

For Garnish:

• 1 lemon, sliced
• 2 hard-boiled eggs (cut into halves)
•  coriander leaves

DIRECTIONS

Heat the olive oil in a large pot over medium heat; Cook onion, garlic and ginger for about 2-3 minutes until golden brown. Add chicken, salt, pepper and stir more for 5 minutes. Add rice stir for 1 minute until well coated. 

Pour in the chicken stock; add maggi, aginomoto salt and saffron stirring occasionally bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 30-40 minutes. Garnish with boiled eggs, coriander leaves and serve with lemons slices, if desire.