Chicken Arroz Caldo
3 tbsp olive oil
1 medium onion, chopped
1 tbsp fresh ginger, peeled and thin slice
1 chicken breast
8 cups chicken broth
1 cup rice
4 green onions, thin slice
6 cloves garlic, minced, fried until crisp
2 hard boiled eggs
pinch of saffron
salt and pepper to taste
Wash the chicken thoroughly and take away all visible fat.
Put the chicken in a pot and cover with water. Bring to a boil over medium heat flame. Remove the scum that rises on the surface. Then lower heat and let it simmer until chicken is cooked.
Remove the chicken from the pot and let cool for several minutes. Chop or shred into pieces and set aside.
In a large casserole over medium heat. Add olive oil. Sautee onions and ginger until fragrant and softened but not browned.
Add rice and sautee until well coated with oil. Pour the broth over the rice one cup at a time. Stir. Add the saffron. Bring mixture to boil then lower the heat. Cover and let simmer until the grains starts to crumble. Add more broth depending on desired consistency. Season with salt and pepper.
Serve hot in a bowl and sprinkle with shredded chicken, toasted garlic, spring onion and hard boiled eggs.