Chicken Rice Soup (Arroz Caldo) Recipe
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Category: |
Category: |
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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
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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. |
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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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