Comfort food is one of my favorite things. This dish comes from the Phillipines and is the American version of Chicken Noodle Soup. I swear-if you have a cold-or it’s a cold rainy day outside-this is the soup for you. Look at these ingredients! Garlic, ginger, lime, saffron, chicken and onion, to name a few. Health in a pot. The broth is so flavorful and rich and the addition of rice adds a substance and texture to make it feel like it’s healing you with every spoonful. I plan on uploading each culture’s version of this soup in the days to come, so stay tuned and try them all. I can’t pick a favorite!
Ingredients:
1 tablespoon canola oil, plus more for frying
1 (1-inch) piece ginger, peeled and finely chopped
1 small onion, chopped
6 garlic cloves, finely chopped, divided
1 to 1 1/2 pounds skinless, boneless chicken thighs, sliced
2 tablespoons fish sauce
1 lime squeezed into broth
1 tablespoon honey
1 tablespoon soy sauce
Pinch saffron
1 cup short-grain rice or jasmine rice
4 cups chicken broth
thinly sliced scallions,additional lime segments, hard boiled eggs and sliced jalapeño for serving
Make the base:
In a large pot or Dutch oven over medium heat, heat the oil. Add the ginger, onion, and half of the garlic and cook, stirring occasionally, for about 3 minutes, until the onion is translucent.
Add the chicken and cook, tossing to combine, for about 5 minutes, until browned.
Add the fish sauce and let simmer for a few minutes, then add the rice and simmer a few minutes more, stirring often.
Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, for 25 to 30 minutes, until the chicken and rice are cooked through.
Meanwhile, in a small skillet over medium-high heat, heat a few tablespoons of the oil. Add the remaining half of the garlic and fry until a deep golden brown. Transfer the garlic to paper towels.
Serve the arroz caldo with the fried garlic flakes and scallions sprinkled on top.
