Chicken Arroz Caldo
Chicken Arroz Caldo

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken arroz caldo. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken Arroz Caldo is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Chicken Arroz Caldo is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook chicken arroz caldo using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken Arroz Caldo:
  1. Prepare 5-6 pieces (skin off) chicken thighs (roughly chopped)
  2. Get 2 tbsp vegetable oil
  3. Get 1 ginger (minced)
  4. Take 4-5 garlic cloves (minced)
  5. Make ready 1 small onion (chopped)
  6. Take 1 1/2 cup rice
  7. Prepare 16 cups water
  8. Get 7 cubes chicken Bouillon (or 12 tsp Chicken Bouillon Powder)
  9. Take 5 tablespoon patis (fish sauce)
  10. Take 6 stems chives (chopped) (half for garnish)
  11. Prepare to taste Salt and pepper
  12. Prepare 5-6 large eggs (boiled and shelled)
  13. Prepare Garlic Sauce with Red Pepper Flakes
  14. Get 4-5 garlic cloves (minced)
  15. Take 1/4 cup oil
  16. Get 2 tsp red pepper flakes
Instructions to make Chicken Arroz Caldo:
  1. In a deep pot, heat the oil in medium heat. Add the garlic, onion, and ginger in the pot. Sauté until onion becomes translucent.
  2. Add the roughly chopped chicken into the pot. Cook for about 5-10 minutes. Stirring occasionally.
  3. Add the patis (fish sauce) into the pot. Keep cooking for about 2 more minutes.
  4. Begin to add the water, then the chicken bouillon. Stir until the bouillon has dissolved completely.
  5. Get the cup and a half of rice. Make sure you rinse the starch completely off of the rice. Then add the rice to the pot. Cook on high until the soup boils. Turn the heat down to medium. Make sure the soup doesn't boil over again. If it does, take the cover slightly off to the side. Let simmer for another 20-25 minutes or until the rice is soft. Stir soup occasionally.
  6. TO MAKE THE GARLIC SAUCE: Get another small pot. Turn the heat up to medium, add 1/4 cup oil. When the oil is hot, add the minced garlic. Cook the garlic until it is golden brown. Take the pot off the heat and pour the oil into a small heat proof bowl. Add the 2 teaspoons of red pepper flakes into the bowl of garlic oil. Set aside.
  7. When the soup is cooked add the shelled boiled eggs into the pot. Also add half of the chopped chives into the soup. Stir. Use the other half to garnish. Use the garlic, spicy oil to top each soup bowl. Enjoy!

So that’s going to wrap this up with this special food chicken arroz caldo recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!