Arroz Caldo

Arroz Caldo

Recipe by Ako Si Kix from allrecipes.com

Dinner 55 Mins.

Ingredients

7

7 servings

  • 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

Instructions

  • 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.
  • Wash glutinous rice and jasmine rice in a bowl; rinse with water.
  • 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.
  • Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

Nutritional Facts

Per 7 servings

  • Calories: 430
  • Carbohydrate: 47g
  • Fat: 16g
  • Fiber: 1g
  • Protein: 23g
  • Sugar: 2g

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