Arroz Caldo (Chicken and Rice Porridge)

2011-12-31T07:00:00Z 2014-09-16T13:00:28Z Arroz Caldo (Chicken and Rice Porridge)By Brian Hardesty, Guerrilla Street Food Feast Magazine | Inspired Local Food Culture/Midwest
December 31, 2011 7:00 am  • 

Arroz Caldo (Chicken and Rice Porridge)

By Brian Hardesty, Guerrilla Street Food

Serves | 6 |

  • 2 Tbsp minced ginger
  • 2 Tbsp minced garlic
  • 1 yellow onion, diced
  • 2 Tbsp sesame oil
  • 6 finger peppers (or preferred chile)
  • 5 cups Forbidden Rice®*
  • 1 whole chicken (deboned and cut into chunks)
  • salt and pepper
  • 7 cups chicken stock
  • fish sauce to taste

| Preparation | In a stockpot, fry ginger, garlic and onions in the sesame oil until the garlic turns golden-brown. Add peppers and rice. Toast the rice for a couple of minutes and remove from heat. In a separate skillet, brown the chicken and season with salt and pepper. Deglaze with a bit of chicken stock. Add the chicken to the pot of rice. Add all of the chicken stock and bring to a simmer. Cook the rice until it begins to slightly break down and the chicken is tender (you may need to add more stock or water to get the rice to a risotto-like consistency). Season with fish sauce and serve in a bowl. If desired, garnish with fried garlic and scallions.

*Forbidden Rice is a registered trademark of Lotus Foods.

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