Arroz Caldo – Burlap & Barrel

Name: Arroz Caldo – Burlap & Barrel
Total time: 110 min
Ingredients: 1 Tbsp vegetable oil; 1 yellow onion, chopped; 4 Tbsp minced peeled fresh ginger; 3 garlic cloves, minced; One 3 to 4 lb [1.4 to 1.8 kg] whole chicken, cut into 8 pieces (see Tips); 2 Tbsp fish sauce; 1 cup [190 g] jasmine rice (see Tips); 1 tsp ground turmeric; 2 small [3.7g] chicken bouillon cubes, crushed, or 2 tsp powdered chicken bouillon; Kosher salt; Freshly ground black pepper; 3 hard-boiled eggs, peeled and halved; ¼ cup [30 g] homemade or store-bought crispy fried onions or shallots; 2 or 3 green onions, white and green parts, thinly sliced on the diagonal; Lemon wedges, for serving; Fish sauce, for serving

www.burlapandbarrel.com

Savor the flavors of Arroz Caldo with burlap & barrel. Perfect for spice enthusiasts and cuisine lovers alike.

View full recipe on www.burlapandbarrel.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.burlapandbarrel.com.

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Ingredients

 1 Tbsp vegetable oil
1 yellow onion, chopped
4 Tbsp minced peeled fresh ginger
3 garlic cloves, minced
One 3 to 4 lb [1.4 to 1.8 kg] whole chicken, cut into 8 pieces (see Tips)
2 Tbsp fish sauce
1 cup [190 g] jasmine rice (see Tips)
1 tsp ground turmeric
2 small [3.7g] chicken bouillon cubes, crushed, or 2 tsp powdered chicken bouillon
Kosher salt
Freshly ground black pepper
3 hard-boiled eggs, peeled and halved
¼ cup [30 g] homemade or store-bought crispy fried onions or shallots
2 or 3 green onions, white and green parts, thinly sliced on the diagonal
 Lemon wedges, for serving
Fish sauce, for serving