Rotisserie Chicken Arroz Caldo Recipe
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Rotisserie Chicken Arroz Caldo Recipe
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1/2 rotisserie chicken cut into serving pieces, or lechon manok
- 1 cup jasmine rice uncooked
- 1 ginger peeled and julienned, thumb-sized piece
- 32 oz. chicken broth
- 2 cups water
- 1 yellow onion minced, medium
- 2 teaspoons garlic powder
- saffron or safflower, a pinch
- 3 green onion chopped, stalks
- 1 lemon sliced crosswise
- 3 tablespoons neutral cooking oil generic cooking oil
- salt to taste
- black pepper
Instructions
- Heat the oil in a large cooking pot.
- Saute the onion until the texture becomes soft.
- Add the ginger and garlic powder. Shake-in some ground black pepper. Continue cooking for 1 minute.
- Put-in the chicken and rice. Stir fry for 2 minutes.
- Pour-in chicken broth and water. Let boil.
- Adjust the heat between low and medium. Stir. Cover while stirring every 5 minutes. Continue to cook for the next 35 to 44 minutes. Add more water if needed.
- Add-in a pinch of saffron or safflower (kasubha). Shake-in some salt and pepper to taste. You can also use fish sauce as a replacement for salt. stir.
- Transfer to a bowl. Top with a slice of lemon and some chopped scallions.
- Serve hot. Share and enjoy!
Nutrition Information
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Serving
4g
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
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