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My review
Arroz Caldo (Filipino Chicken and Rice Soup)
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Liz
"This is a Filipino comfort food great for a cold or rainy day."
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Ingredients
50 m servings 308Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Heat oil in a pot over medium heat. Brown chicken in the hot oil, 5 to 7 minutes. Add onion and garlic; cook until onion is clear, about 5 minutes. Stir rice, ginger, and patis into the pot; cook for 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat and let simmer until chicken is no longer pink in the centers and rice is tender, about 20 minutes. Squeeze lemon juice into the soup and serve.
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Footnotes
- Cook's Notes:
- This soup is also a great, freezable use of leftover turkey instead of chicken thighs.
- Feel free to use lime instead of lemon.
Nutrition Facts
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1/12/2020
Made as written and this was simple but I also felt it was simple in flavor too. It needed something else for flavor and appearance as well. Vegetables are probably not traditional but I would a...