Monday, October 25, 2010

Arroz Caldo, from Kristina

Arroz Caldo

4-6 (or more) cloves of garlic, minced
2-3 Tbs. fresh ginger, minced
1/2 onion, minced
2lbs.  of chicken thighs, seasoned w/salt and pepper
2 Tbs. vegetable oil
6 cups water
2 cups jasmine rice, uncooked
sliced green onions

In a medium/medium-large pot, sauté chicken thighs until exterior looks golden. Add garlic, ginger, and onion, cook until the garlic is light golden. Add water and bring to a boil. Once it boils, add rice and reduce heat to medium. Cover and cook for half an hour to forty-five minutes, until chicken is cooked through. Stir in green onions and serve. It should be like a thick rice porridge.

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