Chicken Arroz Caldo

Servings: 4 · Prep: 15 min · Cook: 60 min · Total: 75 min

Ingredients

• 1 1/4 pounds boneless skinless chicken thighs
• 1 cup uncooked short-grain white rice
• 6 cups low-sodium chicken broth
• 2 tablespoons fresh ginger
• 8 each garlic cloves
• 2 tablespoons fish sauce
• 4 each large eggs
• 1 each yellow onion
• 3 tablespoons canola oil
• 3 each scallions
• 4 cups water
• 1 each lemon

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Wooden spoon; Serving bowls; Slotted spoon; Instant-read food thermometer; 2-quart saucepan with lid; Small plate; 5-quart heavy-bottomed pot with lid; measuring cups; measuring spoons; knife; cutting board; wooden spoon; serving bowls; slotted spoon; instant-read food thermometer; small plate

Steps

1. Prepare the ingredients safely. Wash your hands with soap and water for 20 seconds. Rinse and dry the produce before preparing it as listed. Prepare the vegetables and garnishes before cutting the chicken. After handling raw chicken, wash your hands and clean the knife, cutting board, and work surface before using them again.
   • 1 1/4 pounds chicken thigh — cut
   • 2 tablespoons ginger — peeled and julienned
   • 6 Each garlic — thinly sliced and minced
   • 2 Each garlic — thinly sliced and minced
   • 1 Each yellow onion — diced
   • 3 Each scallion — sliced
   • 1 Each lemon — cut

   Do not rinse raw chicken; wash hands and clean the knife, cutting board, and work surface after handling it.

2. Toast and reserve the garlic. Put the oil and 6 sliced garlic cloves in the heavy-bottomed pot. Cook over medium-low heat for 4–6 minutes, stirring frequently, until the garlic is light golden. Immediately lift it onto the small plate with a slotted spoon, leaving most of the oil in the pot. The garlic will continue to darken slightly as it cools; do not wait until it is brown.
   • 3 tablespoons canola oil
   • 6 Each garlic — thinly sliced and minced
3. Soften the aromatics. Add the onion to the garlic-infused oil. Cook over medium heat for about 4 minutes, stirring, until softened. Add the ginger and remaining 2 minced garlic cloves and cook for 1 minute, until fragrant.
   • 1 Each yellow onion — diced
   • 2 tablespoons ginger — peeled and julienned
   • 2 Each garlic — thinly sliced and minced
4. Add the chicken and rice. Add the chicken and 1 tablespoon fish sauce. Cook for 3 minutes, stirring to coat the chicken with the aromatics; it will not yet be cooked through. Stir in the uncooked rice and cook for 1 minute.
   • 1 1/4 pounds chicken thigh — cut
   • 1 tablespoon fish sauce
   • 1 cup short-grain white rice
5. Simmer the porridge. Pour in 5 cups chicken broth and scrape the bottom of the pot. Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 35–40 minutes, stirring and scraping the bottom every 5 minutes. Stir more frequently as the porridge thickens. If it becomes difficult to stir before the rice is soft, add some of the reserved 1 cup broth.
   • 5 cups chicken broth

   Stir carefully as the porridge thickens; bubbling hot porridge can splash.

6. Hard-boil the eggs. Meanwhile, place the eggs in the saucepan and add the measured 4 cups water; the eggs should be submerged. Bring to a full boil over medium-high heat. Cover, remove from the heat, and let stand for 12 minutes. Drain carefully and cool the eggs under cold running water. Peel and halve them lengthwise. The whites and yolks should be firm.
   • 4 Each egg
   • 4 cups Water

   Drain the boiling water carefully to avoid scalds.

7. Finish the porridge and check the chicken. When the rice is very soft and beginning to break down, stir in any remaining reserved broth and the remaining 1 tablespoon fish sauce. Simmer uncovered for about 5 minutes, stirring frequently, until creamy and thick but still easy to ladle. Press some rice against the side of the pot with the spoon for a creamier texture. Check several of the largest chicken pieces with a clean thermometer; their centers must reach at least 165°F, and the meat should be tender.
   • 1 tablespoon fish sauce

   Use a clean thermometer and confirm the chicken reaches 165°F; wash the probe with hot, soapy water before and after checking.

8. Garnish and serve. Divide the porridge among four bowls. Top each bowl with 2 egg halves. Divide all the sliced scallions and reserved toasted garlic evenly among the four servings. Serve immediately with 1 lemon wedge per bowl for squeezing over the porridge.
   • 3 Each scallion — sliced
   • 4 Each lemon — cut

https://plumtally.com/recipes/chicken-arroz-caldo-refe64hvaxd4