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Chicken Rice Soup (Arroz Caldo) Recipe

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This recipe for Chicken Rice Soup (Arroz Caldo), by , is from Westminster Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Zonia Velasco
Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs chicken, cut in serving pieces
2-3 pieces chicken liver (optional)
1 cup sweet or glutinous rice
1/2 cup long grain or jasmine rice
5 cups water
1/4 cup chopped ginger
1/2 cup chopped onions
2 tbsp fish sauce (optional)
2 tbsp saffron (casubha)
salt and pepper to taste
2 sprigs green onions

Directions:
Directions:
Saute garlic onions and ginger with some salt, then add chicken and liver. Cook till brown. Add the two types of rice and water. Bring the soup to a brisk boil. Lower heat, then continue cooking at a low simmer until the rice is cooked. Stir frequently to keep the rice from sticking to the pot. Add more water as necessary. Add the fish sauce, then correct the salt and pepper seasonings. Add the saffron (casubha) on top of the rice soup about 3-5 minutes before you take it off the heat. The saffron will give the soup its typical aroma, and give it a slightly yellow-orange color. Slice your green onions into thin strips and serve it on top of the soup.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 - 30 minutes
Personal Notes:
Personal Notes:
A drop or two of lemon juice may be added to each serving bowl to further enhance the soup's flavor. Some also like to fry crushed garlic until golden brown and add it to the top of the soup in each serving bowl.

 

 

 

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