This is my quick and easy, fast and speedy way of making Arroz Caldo. I can get it done in just about half an hour, perfect for weeknight dinners. When I have extra time, I also have a weekend version, which I originally published two years ago here.
2lbschicken tenderloinor a combination of boneless, skinless thighs and breast, cut into bite-size pieces
1-2tablespoonsfish saucepatis, to taste. If you don’t have this handy, just use salt, to taste
freshly ground black pepperto taste
8cupschicken stocklow sodium
1cupsushi riceor jasmine rice
In a large stock pot, saute the onion, garlic and ginger over medium-low heat until onion starts to become transparent, about 5-7 minutes.
Add chicken, fish sauce and pepper. Stir to combine and cook for about 5 minutes, or until the chicken is nearly all cooked.
Stir in the chicken stock and rice. Bring to a boil, then lower heat to simmer.
Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes. Stir frequently and adjust seasoning as necessary.
Take out the medallions of ginger (no one really likes biting into chunks of ginger!).
Garnish with scallions and freshly ground black pepper before serving.
This recipe for Arroz Caldo first appeared here on February 23, 2010.Arroz Caldo Notes/FAQs
What kind of rice works best for arroz caldo? I recommend using sushi rice or jasmine rice for arroz caldo. Sushi rice gives you a creamy consistency and works especially well, however, jasmine rice is just as delicious!
What kind of chicken should I use? Chicken tenderloins (chicken tenders) are a great choice for this quick and easy version. However, I have also traditionally made this with a combination of chicken thighs and chicken breast. You can also use all chicken thighs.