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47% would make again

Arroz Caldo As Made By Janna

featured in A Full Filipino Dinner
Katie Aubin & Alexis Deboschnek
Tasty Team
June 10, 2019
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Arroz Caldo As Made By Janna
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

  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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Arroz Caldo As Made By Janna