We’ve been hit by a nasty flu this past week, thankfully all of us are now feeling great. Arroz Caldo is a simple dish that is hearty and comforting.
This dish is made during the cooler months or when someone is sick. It is usually made with a mix of glutinous and regular rice, chicken, garlic and lots of ginger. I’ve made a healthier version by adding white quinoa to rice. It’s a great way to introduce quinoa to your family, the chicken broth and ginger slightly masked the nutty flavor of quinoa.
Chicken Arroz Caldo with Quinoa
Ingredients:
- 8 pcs Chicken thighs (I like using either wings, thighs or legs for richer broth)
- 1/2 cup Jasmine Rice
- 1/4 cup quinoa
- 8 cups Chicken broth or water
- 10 cloves garlic, minced
- 1 tsp turmeric powder
- 1 tsp onion powder
- 1 pc chicken bouillon
- Ginger, thumb size cut in strips
- Toppings
- 2 hard boiled eggs
- Scallions, chopped
- Toasted garlic
- Sliced lemon
Procedure:
- Over medium heat, saute minced garlic in olive oil till slightly toasted, set aside.
- In the same pot saute ginger and garlic.
- Add chicken thighs skin side down, sear both sides. Season with fish sauce (patis) about a tablespoon, together with onion and turmeric powder. Cover and let chicken cook till it extracts oil.
- Add uncooked rice, saute for 2 minutes then add water or broth.
- Simmer for 10 minutes, add chicken bouillon and quinao.
- Cook for another 10 to 20 minutes till both rice and quinao is cooked.
- The dish should remain “soupy”, add more water or broth if needed. Taste and add more salt or pepper to your liking.
- Serve warm with sliced boiled egg, toasted garlic, chopped scallions and lemon wedge on the side
Linked to What Kids Eat Wednesay
Cuddles and Crumbs 