| Level: | Intermediate |
| Total: | 5 hr 35 min |
| Active: | 1 hr 10 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 5 hr 35 min |
| Active: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup olive oil
- 1/3 cup lemon juice
- 3/4 tablespoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 6 cloves garlic, minced
- 4 chicken breasts, pounded with a meat tenderizer
- 1/4 cup olive oil
- Jasmine Rice, recipe follows
- 4 to 5 scallions, finely diced
- 2 medium carrots, finely diced
- 5 to 6 cups chicken stock, preferably homemade
- 3 tablespoons fish sauce
- 4 eggs
- Calabrian chiles or spicy chile of your choice, stemmed and chopped
- Fresh cilantro, for garnish
- 5 tablespoons olive oil
- 3 tablespoons finely diced garlic
- 3 tablespoons finely diced ginger
- 4 1/2 to 5 cups chicken stock
- 2 1/2 cups jasmine rice
Instructions
- For the chicken marinade: Whisk together the oil, lemon juice, salt, coriander, cumin and garlic in a large bowl. Add the chicken breasts and marinate, refrigerated, for 4 hours or up to 24 hours.
- For the chicken arroz caldo: Place a frying pan with the olive oil on the stove and bring to a medium-hot temperature.
- Cook the chicken in the pan for 4 to 5 minutes on each side. Remove to a cutting board. Chop.
- Place the Jasmine Rice in large pan, then add the scallions, carrots and 4 cups of the chicken stock.
- Heat the rice mixture, slowly adding the remaining 1 to 2 cups chicken stock and stirring with a spoon until it has a creamy consistency. Stir in the fish sauce.
- Bring a small pot of water to a strong simmer, then add the eggs and poach for 2 1/2 minutes.
- To assemble the dish: Place the creamy rice in 4 bowls, then place a chicken breast on each. Add the chiles to the creamy chicken rice. Top each bowl with a poached egg, then garnish with the cilantro.
- Heat the olive oil with the garlic and ginger in a pot until fragrant, 5 to 6 minutes. Swirl the pot so the garlic and ginger cook equally, then add the stock and rice.
- Bring to a simmer, then place a lid on the pot so the rice slowly steams. Cook for 20 minutes.
Reviews
I don’t understand why there are 2 different directions for the rice???