ARROZ CALDO
This aromatic Filipino-style rice porridge gets much of its flavor from ginger and fried garlic. Saffron, a Spanish influence on Filipino cooking, adds a golden hue. If you can find calamansi -- tart, fragrant Filipino citrus -- substitute them for the limes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
- Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.
ARROZ ALA CUBANA
Arroz Cubano or Cuban Rice is easy to make and budget-friendly. The savory beef, white rice, fried saba bananas, and sunny-side-up eggs make a hearty and tasty meal the whole family will love.
Provided by Lalaine Manalo
Categories Breakfast Main Course
Time 40m
Number Of Ingredients 13
Steps:
- In a pan over medium heat, heat about 1 tablespoon of the oil. Add onions and garlic and cook until softened.
- Add ground beef and cook, breaking apart with the back of a spoon, for about 10 to 15 minutes until lightly browned. Drain excess fat.
- Add tomato sauce, soy sauce, water, and sugar. Bring to a boil for about 1 to 2 minutes, stirring until sugar is dissolved.
- Lower heat, cover, and simmer until meat is cooked through and liquid is mostly reduced.
- Add green peas and cook for about 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
- In a pan over medium heat, heat about 1/4 cup of oil.
- Peel bananas and slice lengthwise. Add bananas and cook, turning once or twice, until golden and lightly crisp. Remove from pan and drain on paper towels.
- In the pan, add eggs and cook sunny side up, with the white part set and the yolks runny.
- Serve the minced beef with steamed rice, fried bananas, and fried eggs.
Nutrition Facts : Calories 757 kcal, Carbohydrate 78 g, Protein 33 g, Fat 35 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 244 mg, Sodium 556 mg, Fiber 5 g, Sugar 18 g, UnsaturatedFat 20 g, ServingSize 1 serving
ARROZ CALDO
Arroz caldo is a kind of porridge that is served hot.
Provided by Ako Si Kix
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 7
Number Of Ingredients 13
Steps:
- Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
- Wash glutinous rice and jasmine rice in a bowl; rinse with water.
- Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
- Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.
Nutrition Facts : Calories 430 calories, Carbohydrate 47.2 g, Cholesterol 189 mg, Fat 15.8 g, Fiber 1.4 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 1347.5 mg, Sugar 1.5 g
ARROZ CABEZON
A fantastic chicken and pork dish that creates a wonderful sauce that goes with rice.....from Casa Tina's in Dunedin Florida!
Provided by DustyPyatt
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a blender, add the juice of the bitter oranges.
- Then add half to an entire large Spanish onion.
- Also add two tablespoons of garlic or four cloves.
- They will be blended, along with the other items.
- Now add the black pepper, cumin, dried oregano, chili powder and paprika.
- Season with a little bit of salt to taste.
- Pour half cup of red wine vinegar.
- And finish by adding the Achiote bars, you can find these at Latin supermarkets or ask at a Specialty store for condimented Annatto.
- Blend of the ingredients, to create a deep red sauce.
- Put chicken and pork in a large pot.
- Pour in the blended ingredients and make sure to mix them well.
- Cook,covered at a low to medium heat for two hours.
- To plate, place a cup of cooked white or yellow rice and then a cup of the Cabezón sauce over the top.
- You can also use the Achiote sauce to marinate other meats -- like fish.
Nutrition Facts : Calories 988.5, Fat 33.7, SaturatedFat 10.2, Cholesterol 484, Sodium 494.3, Carbohydrate 22.2, Fiber 5.5, Sugar 13.5, Protein 142.5
ARROZ CALDO AS MADE BY JANNA RECIPE BY TASTY
Here's what you need: fresh ginger, boneless, skinless chicken breast, oil, garlic, small yellow onion, basmati rice, kosher salt, freshly ground black pepper, water, fish sauce, lime juice, hard-boiled egg, scallion, chicharróne
Provided by Katie Aubin
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Peel the ginger using a spoon, then slice thinly.
- Cube the chicken breasts.
- Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the garlic and fry until golden brown, 2-3 minutes. Remove from the pan, draining off any excess oil, and set aside.
- Heat the remaining 2 tablespoons of oil in a large pan with a lid over medium-high heat. Once the oil begins to shimmer, add the onion and sliced ginger and cook, stirring, until softened, about 3 minutes.
- Add the chicken and rice and stir to combine. Season with salt and pepper. Add the water and cover with the lid. Simmer until the water is absorbed, the rice is tender, and the chicken is cooked through, about 15 minutes.
- Remove the pot from the heat and stir in the fish sauce.
- Serve the chicken and rice with lime juice, hard-boiled eggs, scallions, the fried garlic, and chicharrones.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 48 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams
ARROZ CON CAMARON
This is called a sopa seca or dry soup, but it isn't really a soup. You can turn this into a one-dish meal by adding some chopped ham or chorizo and some peas. From Elena's Secrets of Mexican Cooking.
Provided by Chocolatl
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a heavy skillet. Saute garlic for 2 minutes. Remove and discard garlic.
- Fry rice in the same oil until rice is golden brown. Drain excess oil and return rice to pan.
- Stir in all remaining ingredients. Cover, reduce heat to low, and simmer about 30 minutes, or until all liquid is absorbed.
Nutrition Facts : Calories 307.3, Fat 18.8, SaturatedFat 2.8, Cholesterol 30.1, Sodium 138.8, Carbohydrate 28, Fiber 0.8, Sugar 1, Protein 6.5
ARROZ A LA CUBANA (GINILING)
Versatile recipe that you can use for other recipes. Serve with fried eggs and fried plantains. Leftovers are great for stuffed peppers, eggplant filling, or omelettes.
Provided by Meredith
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
- Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
- Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 41.5 g, Cholesterol 69.6 mg, Fat 21.5 g, Fiber 3.1 g, Protein 23.5 g, SaturatedFat 7.6 g, Sodium 539.2 mg, Sugar 5.9 g
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