Chicken Arrozcaldo

2 chicken breasts - cubed 3/4"
1/2 cup sweet rice - combine with Jazmine rice and wash well
1/2 cup Jazmine rice - combine with sweet rice and wash well
8 cloves garlic - chopped and deep fried until golden brown - for garnish
2 cups firm tofu - deep fried until golden brown - for garnish
1 thumb ginger - sliced thinly and julienned
10 cups of water
1 medium onion, chopped
6 tablespoons fish sauce
1 teaspoon freshly ground pepper
3 tablespoons canola oil
3 tablespoons sliced green onions - for garnish
1 teaspoon saffron

Brown the garlic, ginger and onion with the oil in a pot for 2 minutes. Add the chicken and cook for 2 minutes. Add the rice and the water and bring to a boil. Simmer on medium heat for 15 minutes. Season with the fish sauce.  Add the saffron and the freshly ground pepper. Simmer on low heat for another 15 minutes.

*Serve in a bowl and top with deep fried cubed tofu, toasted garlic, sliced green onions, and lemon.
*Kitchen Tested November 18, 2007


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