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.