Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken arroz caldo. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Chicken Arroz Caldo is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Chicken Arroz Caldo is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have chicken arroz caldo using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Arroz Caldo:
- Make ready 5-6 pieces (skin off) chicken thighs (roughly chopped)
- Take 2 tbsp vegetable oil
- Get 1 ginger (minced)
- Make ready 4-5 garlic cloves (minced)
- Make ready 1 small onion (chopped)
- Make ready 1 1/2 cup rice
- Take 16 cups water
- Take 7 cubes chicken Bouillon (or 12 tsp Chicken Bouillon Powder)
- Take 5 tablespoon patis (fish sauce)
- Prepare 6 stems chives (chopped) (half for garnish)
- Prepare to taste Salt and pepper
- Get 5-6 large eggs (boiled and shelled)
- Prepare Garlic Sauce with Red Pepper Flakes
- Prepare 4-5 garlic cloves (minced)
- Prepare 1/4 cup oil
- Make ready 2 tsp red pepper flakes
Steps to make Chicken Arroz Caldo:
- In a deep pot, heat the oil in medium heat. Add the garlic, onion, and ginger in the pot. Sauté until onion becomes translucent.
- Add the roughly chopped chicken into the pot. Cook for about 5-10 minutes. Stirring occasionally.
- Add the patis (fish sauce) into the pot. Keep cooking for about 2 more minutes.
- Begin to add the water, then the chicken bouillon. Stir until the bouillon has dissolved completely.
- 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.
- 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.
- 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!
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