Arroz Caldo

Ingredients:

  • 1 tbsp Canola Oil

  • 1 to 1 1/2 lbs Boneless chicken, julienned

  • A pinch of saffron

  • 3 Garlic Cloves, finely chopped

  • 1 (1-inch) piece of Ginger, peeled and finely chopped

  • 1 Small Yellow Onion, chopped

  • 1 tbsp Fish Sauce

  • White Pepper

  • 1 cup short-grained rice (washed)

  • 4 cups Chicken Broth

  • 1 can quail eggs

  • Condiments: green onions, toasted garlic, lemon

Directions:

  1. Toast a pinch of saffron then remove and set aside

  2. In a large pot or Dutch oven over medium heat, heat the oil. Add the ginger, onion, and the garlic and cook, stirring occasionally, for about 3 minutes, until the onion is translucent.

  3. Add the chicken and cook, tossing to combine, for about 5 minutes, until browned.

  4. Add the fish sauce and let simmer for a few minutes, then add the toasted saffron, rice, and some white pepper. Simmer a few minutes more, stirring often.

  5. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, for 25 to 30 minutes, until the chicken and rice are cooked through.

  6. Add the quail eggs.

  7. Top with green onions, toasted garlic and lemon to taste.

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