130130 Today’s lunch: a quick Arroz Caldo on Flickr.
Today I created a quick recipe for Arroz Caldo, a Filipino chicken and rice soup. I love having this but for Mom’s recipe it calls for sautéing, boiling and simmering for about 1½ hours. This recipe takes about 30 minutes to make including prep time. I made this at lunch and I only have an hour. Service for 1.
2 c water
¼ of a chicken bouillon cube (I used Knorr.)
¼ of an onion, sliced thinly
1 stalk of celery, sliced thinly
½ of a whole carrot, cut into small pieces
1 tsp minced garlic
1 pc chicken breast (I used the Trader Joe’s frozen chicken tenders.)
¼ c rice (your choice – I used a short grain rice.)
1 tsp Patis (fish sauce)
Salt and pepper to taste (I used the Trader Joe’s Everyday Seasoning mix – a couple of grinds.)
Optional: Minced browned garlic and sliced green onion for topping, a squeeze of lemon
Place everything in a pot and bring to a boil. When the chicken is cooked take out of the pot so it doesn’t get over down and set aside. Lower the heat to medium-low and partially cover. Let simmer for 20 minutes. After the rice is soft and cooked thoroughly, cut up the chicken into bite size pieces and put back into the soup to warm up.
Serve and enjoy!