Petitchef

Chicken arroz caldo

Main Dish
4 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 4
1 kilo chicken breast

2 liters water

6 cloves garlic, peeled, half to be crushed, and the other half to be minced

4 large onion, peeled and sliced, divided into 2

2 cup long grain rice, washed and drained

1 large ginger, peeled and thinly sliced

3 tablespoons . fish sauce or patis

2 scallions (onion stalk), thinly sliced

salt

6-8 peppercorns

ground pepper

Preparation

  • Wash chicken breast thoroughly with running water. Put the chicken breast into a medium pot. Add 1 liter water, crushed garlic, sliced onions, peppercorns and salt.
  • Bring to a boil and cook the chicken breast, about 20-25 minutes. Remove scum with a big spoon. Remove from heat and allow the chicken to cool. Set aside chicken broth.
  • If chicken breasts are cool enough for you to hold it, debone them and discard bones. Remove the chicken skin and slice with knife into small strips.
  • Shred the chicken meat with your fingers, according to your desired size, separating each shred from one to another.
  • Place the shredded chicken meat and sliced chicken skin on a large shallow bowl. Set aside.
  • In a large heavy pot, heat cooking oil and saute garlic, ginger and onions until aromatic. Add the chicken meat and chicken skin. Cook about 2 minutes, stirring often.
  • Add 1 liter of water and the chicken broth, bring to a full boil, covered. Add the rice. Cook, stirring often, covered, about 20-30 minutes.
  • You may add additional water, depending on you desired consistency. Add scallions and season with fish sauce and pepper. Add salt if needed.
  • Serve while hot. You may drizzle a teaspoon of calamansi juice or garnish it with toasted garlic.





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