Arroz Caldo


  • 2 whole chicken breasts* (bone in, skin on)
  • 1 bulb garlic, minced
  • 1 medium onion, chopped
  • 1 bulb ginger**
  • 3 cups uncooked rice
  • 5L water
  • Cooking oil
  • Salt and pepper, to taste

*Two of these.

**Slice into thumb-sized pieces and crush using flat side of knife to release juices.

Cooking directions:

  1. In a large pot, boil chicken breasts over medium heat until tender (25-35 minutes).
  2. Once chicken is cooked, remove from heat and shred. Discard bones but leave stock.
  3. Stir fry garlic, onion, and ginger in a large skillet over medium low heat for 1-2 minutes.
  4. Add shredded chicken and uncooked rice and toss for another minute.
  5. Add chicken stock and remaining water. Rice to water ratio should be 1:8 for medium thickness.
  6. Bring to a boil.
  7. Lower heat and simmer for 10-15 minutes until rice is cooked. Stir occasionally.
  8. Season with salt and pepper.
  9. Serve hot.

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