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Rotisserie Chicken Arroz Caldo Recipe

Rotisserie Chicken Arroz Caldo Recipe is my my other version of arroz caldo in which I used cooked chicken, instead of the usual raw chopped chicken

Difficulty Medium
Time 50 min
Servings 4
Ingredients 12
Steps 9
Rotisserie Chicken Arroz Caldo Recipe
Cuisine not specified Updated 4/8/2014

Ingredients

Measured from the catalog payload.

  • 1 cup uncooked jasmin rice
  • 1 ginger peeled and julienned
  • 32 oz chicken broth
  • 2 cups water
  • 1 yellow onion minced
  • 2 teaspoons garlic powder
  • saffron
  • 3 stalks scallion chopped
  • 1 lemon sliced crosswise
  • 3 tablespoons cooking oil
  • salt
  • pepper

Instructions

9 cooking steps

  1. Heat the oil in a large cooking pot.
  2. Saute the onion until the texture becomes soft.
  3. Add the ginger and garlic powder. Shake-in some ground black pepper. Continue cooking for 1 minute.
  4. Put-in the chicken and rice. Stir fry for 2 minutes.
  5. Pour-in chicken broth and water. Let boil.
  6. 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.
  7. 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.
  8. Transfer to a bowl. Top with a slice of lemon and some chopped scallions.
  9. Serve hot. Share and enjoy!

Catalog details

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Chicken No tags Public recipe Revision 1