Chicken Arroz Caldo Recipe by Jacqueline
Cooking Instructions 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! 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. 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. 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. 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. 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. 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. 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! 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! 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