I have a new favorite soup! Arroz Caldo from Joelen’s Culinary Adventures. OMG WH and I loved this dish so much we can’t wait to make it again. It was a new experience for me, cooking with fresh ginger and bouillon cubes, but it was a lot of fun and so delicious. Arroz Caldo is a perfect meal on a cold/rainy/snowy/cloudy day when you just want something to warm you through.
Here’s what Joelen had to say about one of her favorites:
“I chose this as a favorite because it’s also another dish from my childhood. It’s comforting as many chicken and rice dishes are from other cuisines & cultures, only with a Filipino spin.”
Again, I halved this recipe and only substituted cooked chicken tenderloins for the rotisserie chicken.
- 5 c. chicken stock
- 1/2 Tbsp. minced garlic
- 1/2 onion, chopped
- 1/2 c. white mushrooms, sliced
- 3/4 Tbsp. minced ginger
- oil for sauteing
- 1/2 Tbsp. black pepper
- 1/2 extra large chicken bouillon cubes
- 3 to 4 chicken tenderloins, cooked
- 3/4 c. rice – sushi, jasmine or long grain
- 1/8 cup lemon juice
- 1/2 handful sliced green onion
- In large dutch oven, saute garlic, onions, mushrooms and ginger in cooking oil. Cook until onions are softened.
- Add chicken to pot and heat through.
- Add rice and stir to coat with oil.
- Add black pepper and bouillon cube.
- Add chicken stock and stir.
- Let it cook over low to medium heat for about 30-40 minutes, stirring occassionally.
- Add lemon juice and sliced green onion about 5 minutes before serving.
Check out Joelen’s original recipe here!
P.S. Joelen has added another event to her blog! It’s called Brunch and Barter and makes me wish I lived in Chicago and could participate!