
there is nothing more comforting than a bowl of
arroz caldo ("rice soup," literally) when sick with the flu. after 3 days of just sleeping in and laying in bed, i have finally found the strength to make homemade chicken soup instead of popping open the canned variety. i always prepare this when my husband or i am sick, just like my mom did when i was growing up.
how i make
arroz caldo**:
ingredients:
1 pound of chicken (i prefer thigh meat for more flavor)
1 tablespoon vegetable oil (canola)
1 tablespoon minced garlic
1 tablespoon crushed ginger
1 medium size onion, chopped
1 cup uncooked white rice (i use jasmine)
a pinch of saffron
2 tablespoons fish sauce
salt and pepper, to taste
in a large pot, boil chicken until cooked. remove chicken from broth and let cool. shred.
in a large saute pan, saute garlic in oil until golden brown. add onions and ginger. saute until onions are transluscent. add rice, shredded chicken, salt, pepper and fish sauce and saute for about 3 more minutes. throw everything into the broth, add saffron and let simmer until rice is cooked. if soup is a little thick, add more water until the desired consistency.
serve in a bowl and garnish with chopped green onions, fried minced garlic and lemon.
**if you have the basic ingredients, there really is no right or wrong way to prepare arroz caldo. it's just a matter of preference. i prefer crushed ginger over the traditional sliced, i prefer long grain rice to sticky, i prefer shredding my chicken instead of putting in whole pieces, soupy rather than thick (like risotto or porridge)... you get the idea! my mom even likes it with hard-boiled eggs, while i have tried it elsewhere with quail eggs. yum!