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Arroz Caldo As Made By Janna

by Katie Aubin and Alexis Deboschnek

Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 4 servings

  • 1 piece fresh ginger, 5 in (12 cm)
  • 1 lb
    boneless, skinless chicken breast (455 g)
  • 4 tablespoons
    oil, neutral, such as canola, divided
  • 8 cloves garlic, minced
  • 1 small yellow onion, thinly sliced
  • 1 cup
    basmati rice, or any white rice (200 g)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups
    water (480 mL)
  • 2 tablespoons
    fish sauce
  • lime juice, for serving
  • hard-boiled egg, for serving
  • scallions, thinly sliced, for serving
  • chicharrónes, for serving
    Calories 524
    Fat 18g
    Carbs 47g
    Fiber 1g
    Sugar 2g
    Protein 40g

Estimated values based on one serving size.

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Preparation

  1. Peel the ginger using a spoon, then slice thinly.
  2. Cube the chicken breasts.
  3. Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the garlic and fry until golden brown, 2-3 minutes. Remove from the pan, draining off any excess oil, and set aside.
  4. Heat the remaining 2 tablespoons of oil in a large pan with a lid over medium-high heat. Once the oil begins to shimmer, add the onion and sliced ginger and cook, stirring, until softened, about 3 minutes.
  5. Add the chicken and rice and stir to combine. Season with salt and pepper. Add the water and cover with the lid. Simmer until the water is absorbed, the rice is tender, and the chicken is cooked through, about 15 minutes.
  6. Remove the pot from the heat and stir in the fish sauce.
  7. Serve the chicken and rice with lime juice, hard-boiled eggs, scallions, the fried garlic, and chicharrones.
  8. Enjoy!
 

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