Chicken Arroz Caldo
A hearty chicken and rice soup with potatoes.
Equipment
- Wide soup pot
- Bowls
- Spatula
- knife
- cutting board
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 teaspoon sea salt
- 2 teaspoons 21 Seasoning Salute
- 1/4 teaspoon red chili pepper flakes
- 2 small yellow potatoes, peeled, diced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 cup rice
- 2 cups shredded rotisserie chicken
- 6 cups chicken broth
- 2 stalks green onions, sliced
- 1 tablespoon dried safflower
FOR THE TOPPINGS
- 1 tablespoon chili oil
- 1 teaspoon crispy garlic
- 4 boiled eggs
Instructions
- Heat a wide soup pot with oil. Saute the onion until tender. Continue sauteing and add garlic, ginger, sea salt, 21 Seasoning Salute, and red chili pepper flakes. Constantly stir until aromatic.
- Add the potatoes, and cook until slightly brown about 2-3 minutes. Season with soy sauce, oyster sauce, fish sauce, rice, and chicken, and stir to combine. Pour the chicken broth, stir, cover, lower the heat, and simmer until the rice is cooked.
- Sprinkle dried safflower and green onions, and continue stirring until combined.
FOR THE TOPPINGS
- Drizzle chili oil and sprinkle crispy garlic on top. Add boil eggs as well
