Arroz Caldo

( Filipino Chicken and Rice soup )

 Ingredients:

 

1 medium onion, chopped
3 cloves garlic, minced
3 pieces of ginger, sliced in thick chunks
2 lbs chicken (a combination of boneless, skinless thighs and breast works well), cut into bite size pieces
1-2 tablespoons patis (fish sauce), to taste. If you don’t have this handy, just use salt!
freshly ground black pepper, to taste
8 cups chicken stock, low sodium
1 cup jasmine rice
4 scallions, finely sliced

Directions:

In a large stock pot, saute the onion, garlic and ginger over medium heat until onion starts to become transparent, about 5-7 minutes. Add chicken, patis/fish sauce and pepper. When the chicken is cooked, add 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 and you can also put boiled egg to go with your chicken.