Cooking with Peachy

Posts Tagged ‘arroz caldo’

Difficulty:  

Preparation time: 40′

SERVINGS: 6

INGREDIENTS:

• CHICKEN – 800gr
• GLUTINOUS RICE – 150gr
• BASMATI RICE – 150gr
• CHICKEN STOCK POWDER – 1 scoop
• BROTH CUBE – 1 PC. (classic flavour)
• FINELY CHOPPED GINGER – 4 tbsp.
• CHOPPED GARLIC – 2 tbsp.
• GROUND PEPPER – ½ tsp.
• FISH SAUCE – 1 tbsp.
• SALT - ½ tsp.
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.
• WATER

TOPPINGS INGREDIENTS:

• HARD BOILED EGGS – 2 PCs. (add more to taste)
• SLICED GREEN ONION – ½ CUP
• GROUND PEPPER – A PINCH
• CHOPPED GARLIC – 4 tbsp.
• SALT – ½ tsp.
• GIN – 3 tsp.
• EXTRA VIRGIN OLIVE OIL - 4 tsp.

DIRECTIONS:

1. Remove chicken meat from the bones and dice it.
2. Heat a large pot with extra virgin olive oil.
3. Fry ginger for 1min.
4. Add garlic and stir until golden brown.
5. Add chicken meat, chicken bones, chicken stock powder, ground pepper, salt, water and simmer for 15min.
6. After 15 minutes, remove chicken bones from the pot.
7. Wash rice under current tap water and then and add into the pot.
8. Add fish sauce, broth cube, add more water if needed and stir constantly over a medium heat until rice is cooked and sauce is thick.
9. While rice is simmering, place garlic for the topping in small sized mixing bowl.
10. Add salt, gin, extra virgin olive oil and mix well.
11. Heat a small frying pan and toast garlic until deep brown.
12. Serve rice soup in a serving bowl, garnish with green onions, sliced hard boiled eggs, toasted garlic and ground pepper.