Chicken Arroz Caldo

Simply put, arroz caldo is rice cooked in stir-fried chicken and its stock. It takes a while to cook this dish since we’re using uncooked rice.

First, we make the stock. In a large pot bring the chicken and water or stock to a boil along with half of the red onions, garlic, whole peppercorns, 1 teaspoon fish sauce and a dash of salt. Scoop out the scum when the water begins to boil. Set aside the chicken stock after it boils for about 7 minutes.

Next, we cook the rice. Stir-fry 1/3 of the ginger strips in the oil. When they turn golden, set aside for garnish later.

Using the same pot and oil, toss in the remaining ginger and red onions. Stir well until the onions soften. Remove the chicken from the stock using a slotted spoon and put the cooked chicken into the pot. Season with 1 teaspoon fish sauce. When the chicken releases its juices, add the rice. Mash the rice against the pan and the chicken. This will allow the rice to absorb the chicken’s flavor. Add 1/2 cup of chicken stock as your stir in the rice. Do this continuously until you notice the rice beginning to open up or break. Pour in the remaining stock and allow the dish to boil over low heat. When the rice cooks entirely (use the package instructions for timing guideline), season the dish once more with remaining fish sauce and freshly ground pepper.

Finally, we serve. Cut a thin slice of lemon. Put the arroz caldo into the bowl; and garnish it with the lemon, fried ginger strips and green onions. I promise the aroma is just as good as its taste. Enjoy this dish while it is hot.