Arroz Caldo

Every nation and culture has its version of chicken soup. In the Philippines it is called "Arroz Caldo" and I got the base recipe from my friend Caroline Paras who made it one day earlier this week to help her get over a cold. (See every nation uses chicken soup to get over the common cold too...or its just great comfort food).

In her recipe it called for less liquid with the notation to add more liquid if it got too thick. Well it got too thick very quickly so I monitored how much extra stock I needed for the soup and it was substantial. The stock listed in my recipe is what I actually used and it probably could have used a bit more liquid at the end as that rice sure absorbs it all fast!

In the area of garnish I deviated and instead of using lemon as a "garnish" I added it too the soup direct to give it an extra zip of flavor. That little bit of acid and lemon really played well with the ginger in the soup and will continue to incorporate it in the base soup instead of using as just a garnish. Its that good with it.

In terms of garnish I used simple chopped green onion as was listed in the recipe from Caroline. I think the next time I make this soup, which will be very soon, I'll include chopped cilantro with the green onion. Probably straying a bit from what the Philippine version would call for as a garnish, but it would be quite tasty with the ginger and lemon.

Arroz Caldo

• approx 1 ½ lbs chicken thigh, cut into 1"cubes
• 3 tablespoons of olive oil
• 2 knobs of ginger peeled, chopped 1/4" inches (about 2 tablespoons)
• 4 cloves of garlic (chopped roughly)
• 1 onion (chopped)
• 2 cups of sweet or jasmine rice (uncooked)
• 1 quart of chicken stock (fat free, sodium free)
• 2 tablespoons patis (fish sauce)
• salt and pepper to taste
• zest and juice of 1 lemon
• optional:
• green onions, chopped
• roasted or fried garlic pieces
• boiled eggs
• calamansi juice

In a dutch oven, heat oil. Add chicken pieces. Brown on one side. When pieces are ready to flip, add garlic, onions and ginger and sauteed until chicken pieces are browned.

Add rice. Give a quick toss. Add chicken stock and patis. Bring to a boil, stirring the rice and chicken mixture. Lower heat to simmer. Add salt and pepper to taste. Cover. Every so often, stir the pot so rice does not stick to the bottom and to check for the tenderness of rice. If the mixture becomes too thick, add more chicken stock or water.

When rice is very tender, serve. Garnish with green onions, roasted garlic pieces, boiled eggs. Add calamansi juice as an option to add more flavor.

Chicken and Rice Casserole

This is a 4/5 dish, in other words 4 outta 5 in my house will eat it so I consider it a hit.  Actually one of my pickiest eaters devours this one so its a staple and the 1 who doesn't like it can have pbj that night.

I could *claim* to cook and sauce it from scratch, but why bother when you can use good old canned soups?  Some days it has to be about cutting corners and this dish is a great one for that.

Chicken and Rice Casserole

• 2 cups diced chicken
  
• 1 c diced carrot
  
• 1 c diced celery
  
• 1 c diced onion
  
• 2 T butter
  
• 2 1/2 c minute rice
  
• 2 cans cream of chicken soup
  
• 2 1/2 c chicken stock or water
  
• 1/2 c chopped fresh parsley
  
• 1 large can French's Onion Rings
  
• 2 cups colby/jack cheese
  

In large sauce pan cook celery, carrot and onion over medium heat until onion is translucent.  Add Soups and stock.  Bring to boil and add minute rice.  Cook 1 minute, then remove from heat and cover.  Let sit covered 7-10 minutes.

In large casserole layer 1/2 of rice mixture. Add all the chicken in even layer.  Add 1/2 French's Onion Rings.  Sprinkle on 1/2 the cheese.  Add remaining rice mixture and spread out evenly.  Cover and bake in 350F oven 30 minutes.

At end of 30 minutes remove from oven.  Remove cover.  Sprinkle on remaining cheese.  Sprinkle evenly the remaining French's Onion Rings.  Return to oven and bake uncovered 5-10 minutes until onion rings are all browned and the cheese is bubbly.

The added bonus with this one is that at potluck type get togethers its always a hit.  So add in fast, easy and suitable for company and its a pretty well rounded entree.  Not bad for such humble ingredients.

Chicken Mushroom Soup

Yesterday was a cold (well 58 is cold for the LA area) and rainy wet until later in the afternoon. What better for a soup day?

I raided the pantry and put together this quick soup. Tasty. Filling. Doesn't get much better.

Chicken Mushroom Soup

• 1 lb cooked chicken - coarse chop
• 1/2 large onion - diced
• 2 C coarse chopped carrot
• 1 1/2 C coarse chopped celery (including tops)
• 4 oz dried mushroom - coarse chopped
• 2 cup fresh spinach leaves
• 2 C wide egg noodles
• 1 T chopped garlic
• 1 t black pepper
• 2 t thyme
• 1 t rosemary
• 1 bay leaf
• 2 T parsley
• 8 C chicken broth - low sodium
• salt to taste
  

Coat bottom of large stock pot with olive oil. Heat over medium high heat. Add onion, black pepper and cook 4-5 minutes. Add carrots and celery cook another 4-5 minutes until oil is getting some browned bits. Add garlic, stir for a minute.

Add chicken, mushrooms and broth. Simmer 30 minutes until mushrooms are soft. Add noodles and cook another 10 minutes until al dente. Add spinach leaves and stir 1-2 minutes until wilted. Serve with some fresh parmesan grated on top.

I like this soup for a few reasons, first it is full of stuff. Second is it is big on flavor.

I keep several of the 1 lb bags of ready to use grilled chicken from costco on hand for quick meals during the week.

Costco also has these HUGE bags of dried shitake mushrooms that are so cheap. They are really handy to have around. Toss them into soups as is like I did here. Chop them coarsely in a food processor and add to your marinara sauce to help thicken it. Whirl them until fine and add to your beef stew instead of flour to thicken the sauce like a gravy for another layer of flavor.