Arroz Caldo with Chicken and Garlic Chips
Author: sprinkles and sauce
Recipe type: Lunch
Cuisine: Filipino
- 2 tablespoons of vegetable oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 knobs of ginger, sliced thinly and julienned
- 4 chicken breasts
- 1 and half cups of sticky rice
- 14 cups of chicken broth
- 1 teaspoon of saffron
- 4 tablespoons of fish sauce, optional
- salt and pepper
- boiled egg
- garlic chips
- green onions
- lemon
- For the garlic chips:
- vegetable oil
- thinly sliced garlic
- In a large pot, add the oil over medium to high heat.
- Then saute the garlic, onion and ginger.
- Add the chicken breasts, season with salt and pepper and stir.
- Then add the rice and stir.
- Add the chicken broth and stir to prevent the rice from sticking to the bottom of the pot.
- Bring the broth to a boil and then let it simmer until the rice is cooked and the consistency of the broth has thickened.
- Then add the saffron and fish sauce and simmer.
- Keep stirring until the entire pot turns golden yellow.
- Season with salt and pepper, as necessary.
- Garnish with a boiled egg, garlic chips, green onions and lemon.
- For the garlic chips:
- In a frying pan, heat oil to medium heat, add the sliced garlic and fry until the garlic is golden brown. Set aside.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/arroz-caldo-chicken-garlic-chips/
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