Arroz Caldo Recipe Previous item Delicious, Nutritious Bone...

Arroz Caldo Recipe

Arroz Caldo Recipe

Arroz caldo is a simple dish that is traditionally served to boost the immune system and promote digestive ease during times of illness and during the colder months to help prevent colds and flu.  It is easy to digest and contains ingredients that support the body’s ability to self-heal.

Makes 1.5 to 2 L (5-8 1 cup servings)

Ingredients:

  • 2 chicken thighs – shredded
  • 2 cups of uncooked white rice
  • 2 L of bone broth
  • 3 slices of ginger
  • 2 cloves of garlic (chopped)
  • 1 onion – small diced
  • 2 green onions – small dice + the white part of another green onion stalk – small dice
  • 2 tablespoons of fish sauce
  • Lemon juice
  • Salt
  • Pepper

Equipment:

  • Tongs
  • Chef’s knife
  • Cutting board
  • Bowl
  • Large pot

Directions:

  • Brown the chicken thighs in a large pot.  Don’t flip the chicken over until the skin has browned and crisped.
  • Once the chicken has been browned on both sides, remove from the pot.  Peel off the skin and put it back into the pot.  Remove the meat from the bones and shred and set aside.
  • Add the onion and ginger to the pot.  When the onions become translucent add the chopped ginger, uncooked rice, and about 1/3 of the bone broth
  • Stir and scrape the bottom of the pot.  Remove the chicken skin and discard.
  • When the soup has come to a boil, add the remaining bone broth and shredded chicken meat.
  • Allow the arroz caldo to come to a boil and then reduce the heat to a simmer
  • Stir occasionally to ensure that the rice doesn’t stick to the bottom
  • When the rice has softened all the way through, the consistency of the arroz caldo should be thick and soupy.  Season with salt and pepper
  • Remove from the heat and stir in the green onions
  • Add fish sauce and lemon juice to taste
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Fax: info@whatsnewbonebroth.ca
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