February Tour Stop Recipe #2

28 02 2009

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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.

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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.

Ingredients

  • 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

Cook

  1. In large dutch oven, saute garlic, onions, mushrooms and ginger in cooking oil. Cook until onions are softened.
  2. Add chicken to pot and heat through.
  3. Add rice and stir to coat with oil.
  4. Add black pepper and bouillon cube.
  5. Add chicken stock and stir.
  6. Let it cook over low to medium heat for about 30-40 minutes, stirring occassionally.
  7. 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!

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