Arroz Caldo (Rice with Chicken)

Today was Asian-food day at my house. I found a recipe for this dish, a sort of Filipino paella, that was pretty simple, one-pan cooking, which is exactly what a girl needs during the last week of classes. Crunchy minced garlic, slightly sticky rice, and fish sauce make this dish a yummy treat at my house.


The meat from a 2lb roasting chicken

2 tablespoons of oil

10 cloves of garlic minced

1 onion finely sliced

1 teaspoon of finely chopped ginger

2 cups of rice

3.5 cups of water

3 tablespoons of fish sauce


1. Remove the meat from the roasting chicken

2. In a frying pan, cook the garlic in oil until it is golden brown. Remove from pan, and set aside.

3. Add onions and ginger to the frying pan, and cook for several minutes.

4. Add the chicken, allowing to cook about 1./2 way.

5. Add rice and stirfry for a few minutes

6. Add half the garlic, the water, and fish sauce. Bring to a boil, and then turn the heat to low, covering the pan. Simmer for 20 minutes over low heat, and do not take the lid off!

7. Serve with the remaining garlic over the top.

The dish turned out good, though it was definitely lacking color. I loved the fish sauce taste, without it being over powering. My kitchen smells pleasantly like fish sauce….not like a wet dog (those of you familiar with fish sauce should know what I mean). Now it’s time to get back to writing papers!


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