This is a winter and baby/toddler staple in our family. If you make extra, you can place it in plastic containers & store in the freezer.
- Chicken – cut up whole chicken pieces or all breast meat
- Olive Oil
- 1 onion
- Ginger – finely sliced
- Salt & Pepper to taste
We grew up eating arroz caldo with whole chicken cut up into pieces. However, with us trying to watch our cholesterol (hah), and a general preference for white meat, I usually just use skinless chicken breast cut into small chunks.
- In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown.
- Add ginger and onion, stir for a minute.
- Add chicken pieces and patis and cook for another 3 minutes.
- Add rice, water and salt and pepper.
- Cover and simmer in medium low heat for about 40 minutes. If it gets too thick, add broth or water but remember to re-season.
- Garnish with scallions & squeeze lemon, if desired (I desire lots of lemon!).
Mom told me that adding a cube of chicken bouillon helps to enhance the water flavor/broth.
Angela has a different way of sauteeing, I believe, so as soon as I can clarify that, I will add a note to this section.