Arroz Caldo

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop onion, mince 3 cloves garlic, grate ginger (1 tablespoon), slice scallions and cut limes into wedges.

Step 2

Dry chicken and season with salt and pepper. Heat olive oil in a pan over medium-high heat. Add chicken in a single layer cook until browned on the bottom (~3 minutes). Transfer to a plate.

Step 3

Add onions to pan with fond. Season with salt and pepper. Cook until softened (4-5 minutes). Add garlic and ginger, cook another 2-3 minutes. Add rice and half the fried onions, stir until coated.

Step 4

Add fish sauce, broth concentrate and 8 cups of water to pot. Bring to a oil. Cover and reduce heat to medium-low. Cook 30 minutes until rice is cooked through, stirring occasionally.

Step 5

While rice cooks, bring a separate small saucepan of water to boil. Gently lower eggs (4) into water. Lower heat to medium. Cook 7 minutes, then remove eggs and run under cold water or place in an ice bath. Peel eggs and set aside.

Step 6

Add chicken into rice over medium heat. Cook until chicken is fully cooked and broth has thickened (~5 minutes). Season to taste with salt and pepper.

Step 7

Top with sliced scallions, remaining fried onions and halved egg. Serve with lime wedge.