Chicken Arroz Caldo

Ingredients

• 1 lb Chicken thighs
• 1 cup Jasmine rice
• 6 cups Chicken broth
• 2 inch piece Ginger
• 4 cloves Garlic
• 1 medium Onion
• 1 tbsp Fish sauce
• 1/2 tsp Salt
• 2 stalks Green onions
• 2 tbsp Cooking oil

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (350°F/175°C). Add the 2 tablespoons of cooking oil.
2. 2Add the 4 cloves of garlic, the 2-inch piece of ginger, and the 1 medium onion to the pot. Cook, stirring often, for 3-5 minutes until the ingredients are softened and fragrant.
3. 3Add the 1 lb of chicken thighs to the pot. Cook, turning the pieces occasionally, for 5-7 minutes until they are browned on all sides.
4. 4Add the 1 cup of jasmine rice to the pot. Stir the rice with the chicken and aromatics for 1 minute until the grains look slightly translucent.
5. 5Pour in the 6 cups of chicken broth. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the rice is tender and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
7. 7Stir in the 1 tablespoon of fish sauce and the 1/2 teaspoon of salt. Cook for another 2 minutes to allow the flavors to meld.
8. 8Chop the 2 stalks of green onions. Ladle the arroz caldo into bowls and garnish with the chopped green onions. Serve hot.

Substitutions

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