Chicken arroz caldo (chicken rice soup)

Yield: 6 Servings

Measure Ingredient
1½ pounds Chicken, cut into serving pieces
1 each Tb vegetable oil 3 garlic cloves; minced
1 medium Onion; finely sliced
1 teaspoon Fresh ginger; finely sliced
1 cup Rice grains 7 cups water
2 eaches Tb fish sauce (patis)
5 eaches Stalks green onion; finely sliced for garnish
Salt and pepper to taste

YIELD: 8 SERVINGS

In a large non-stick soup pot over medium heat, saute garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Add chicken pieces and fish saue and cook for another 3 minutes. Add rice, water and a little salt and pepper. Cover and simmer in medium low heat for about 40 minutes or until the consistency of a light ceamed soup has been reached. Stir occasionally while cooking.

Correct seasonings to taste. Stir in a small amount of sliced green onions. If rice soup becomes too thick, add a little water to thin it a bit. Garnish individual bowl servings with sliced green onions just before servings. Tips: If you prefer, sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness to the dish. Serves 6 to 8.

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