47% would make again
Arroz Caldo As Made By Janna
featured in A Full Filipino Dinner
Tasty Team
June 10, 2019
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 (200 g), or any white rice
- 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
- scallion, thinly sliced, for serving
- chicharróne, for serving
Nutrition Info
- Calories 530
- Fat 18g
- Carbs 48g
- Fiber 1g
- Sugar 3g
- Protein 41g
Estimated values based on one serving size.
Preparation
- Peel the ginger using a spoon, then slice thinly.
- Cube the chicken breasts.
- 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.
- 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.
- 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.
- Remove the pot from the heat and stir in the fish sauce.
- Serve the chicken and rice with lime juice, hard-boiled eggs, scallions, the fried garlic, and chicharrones.
- Enjoy!
