Arroz Caldo

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In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.

Ingredients quick view

1 cup jasmine rice

4 cups chicken broth

1 lb chicken thighs, boneless and skinless

1 small onion, diced

3 cloves garlic, minced

1-inch piece of ginger, minced

2 tablespoons fish sauce

1 tablespoon vegetable oil

1/4 cup green onions, sliced

1/4 cup parsley, chopped

Juice of 1 lime

Salt to taste

Pepper to taste

For extra flavor, let the dish simmer longer for a thicker consistency.

Use leftover rotisserie chicken to save time on cooking the chicken from scratch.

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