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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE) Recipe

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This recipe for CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE) is from Leigh Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. olive oil

1 onion, diced

2 cloves garlic, crushed

1 (2 inch) piece fresh ginger, peeled and thinly sliced

2 1/4 pounds chicken wings, split and tips discarded or any boneless chicken

1 Tbsp. fish sauce
5 1/4 cups chicken brot
h
1 cup glutinous sweet rice or jasmine rice, 
salt and pepper to taste
1 green onion, chopped
1 lemon, sliced (optional)

1 teaspoon fish sauce for sprinkling, if desired (optional)
1 boiled egg cut into half for garnishing
Directions:
Directions:
Heat the olive oil in a large pot over medium heat;
Cook and stir the onion, garlic, and ginger in the hot oil until fragrant (about 5
minutes).
Add the chicken wings; cook and stir together for 1 minute.
Stir the fish sauce into the pot, cover, and cook another 2 minutes.
Pour the chicken broth into the pot.
Add the sweet rice and stir.
Bring the mixture to a boil; cover and cook for 10 minutes, stirring
occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper.
Garnish with the green onion and boiled egg, and serve with lemon slices
and additional fish sauce, if desired.
Personal Notes:
Personal Notes:
This is my husband's favorite. This is basically rice and chicken plus the ginger which adds a great taste for this recipe. Trust me, this is not very fancy but absolutely tastes so good!

 

 

 

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