Jackies Tofu And Chicken Arroz Caldo Recipes

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

Chicken Arroz Caldo (Chicken Rice Porridge) image

This is a soupy dish that is served mainly for a snack.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 50m

Yield 5

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 (2 inch) piece fresh ginger, peeled and thinly sliced
2 ¼ pounds chicken wings, split and tips discarded
1 tablespoon fish sauce
5 ¼ cups chicken broth
1 cup glutinous sweet rice
salt and pepper to taste
1 green onion, chopped
1 lemon, sliced
1 teaspoon fish sauce for sprinkling, if desired

Steps:

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 serve with lemon slices and additional fish sauce, if desired.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 24.6 g, Cholesterol 42.1 mg, Fat 14.9 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 3.2 g, Sodium 1586.1 mg, Sugar 3.5 g

CHICKEN ARROZ CALDO

Chicken Arroz Caldo image

Provided by Food Network

Categories main-dish

Time 5h35m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 cup olive oil
1/3 cup lemon juice
3/4 tablespoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
6 cloves garlic, minced
4 chicken breasts, pounded with a meat tenderizer
1/4 cup olive oil
Jasmine Rice, recipe follows
4 to 5 scallions, finely diced
2 medium carrots, finely diced
5 to 6 cups chicken stock, preferably homemade
3 tablespoons fish sauce
4 eggs
Calabrian chiles or spicy chile of your choice, stemmed and chopped
Fresh cilantro, for garnish
5 tablespoons olive oil
3 tablespoons finely diced garlic
3 tablespoons finely diced ginger
4 1/2 to 5 cups chicken stock
2 1/2 cups jasmine rice

Steps:

For the chicken marinade: Whisk together the oil, lemon juice, salt, coriander, cumin and garlic in a large bowl. Add the chicken breasts and marinate, refrigerated, for 4 hours or up to 24 hours.
For the chicken arroz caldo: Place a frying pan with the olive oil on the stove and bring to a medium-hot temperature.
Cook the chicken in the pan for 4 to 5 minutes on each side. Remove to a cutting board. Chop.
Place the Jasmine Rice in large pan, then add the scallions, carrots and 4 cups of the chicken stock.
Heat the rice mixture, slowly adding the remaining 1 to 2 cups chicken stock and stirring with a spoon until it has a creamy consistency. Stir in the fish sauce.
Bring a small pot of water to a strong simmer, then add the eggs and poach for 2 1/2 minutes.
To assemble the dish: Place the creamy rice in 4 bowls, then place a chicken breast on each. Add the chiles to the creamy chicken rice. Top each bowl with a poached egg, then garnish with the cilantro.
Heat the olive oil with the garlic and ginger in a pot until fragrant, 5 to 6 minutes. Swirl the pot so the garlic and ginger cook equally, then add the stock and rice.
Bring to a simmer, then place a lid on the pot so the rice slowly steams. Cook for 20 minutes.

ARROZ CALDO AS MADE BY JANNA RECIPE BY TASTY

Arroz Caldo As Made By Janna Recipe by Tasty image

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

Ingredients

1 piece fresh ginger, 5 in (12 cm)
1 lb boneless, skinless chicken breast
4 tablespoons oil, neutral, such as canola, divided
8 cloves garlic, minced
1 small yellow onion, thinly sliced
1 cup basmati rice, or any white rice
kosher salt, to taste
freshly ground black pepper, to taste
2 cups water
2 tablespoons fish sauce
lime juice, for serving
hard-boiled egg, for serving
scallion, thinly sliced, for serving
chicharróne, for serving

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

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