Arroz Caldo #SundayFunday

Today the Sunday Funday group is sharing one-pot dishes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. Today Stacy is hosting. She wrote: "One pot wonders are family meals that can be made in one pot or pan. This could be stove top or Instant Pot or even a sheet pan dinner. We are looking for tasty family meals created with as little clean up as possible necessary!"

Here's the line-up for today's theme...

• Arroz Caldo from Culinary Adventures with Camilla
• Chicken Pot Pie Stew from Making Miracles
• Indian-spiced Pork Chop Potato Skillet from Food Lust People Love
• Kielbasa and Cabbage Skillet from A Day in the Life on the Farm
• Malaysian-Inspired Chicken and Pork Curry from Palatable Pastime
• Mujaddara from Mayuri's Jikoni
• Shakshuka from Sneha's Recipe
• Sheet Pan Roast Chicken and Potatoes from Karen's Kitchen Stories

On New Year's Eve my mom and I were talking about good luck foods and she mentioned making Arroz Caldo. She didn't end up making it; but I did! This is a dish that reminds me so much of my paternal grandmother, Grandma Meling. And I hadn't thought about this dish in a long time. I'm glad I made this and shared it with my family. 

It's all one pot and super simple. I will definitely be making this again soon.

 

Ingredients serves 6

• 3 bone-in, skin-on chicken thighs
• 1 Tablespoon oil
• 4 to 5 cloves garlic peeled
• 1" ginger knob grated + 1" ginger knob halved
• 1 cup chopped onions
• 1 cup  chopped carrots
• 2 Tablespoons fish sauce
• 1 cup uncooked rice
• 6 cups chicken stock
• 2 bay leaves
• freshly ground salt, to taste
• freshly ground pepper, to taste
• Also needed: 6 hard-boiled eggs and sliced green onions for garnish

Procedure

In a large pot, heat oil. Add in the garlic and stir. Place the chicken thighs skin side down and cook for 1 to 2 minutes. Flip the pieces over and cook for another 1 to 2 minutes. Add in the grated ginger and whole ginger. Cook for another few minutes until the ginger is aromatic.

Add onions and carrots and pour in the fish sauce. Add the rice and stir until the rice is glossy with the oil and chicken fat that's been rendered.

Pour in the stock and add in the bay leaves. Bring to a boil. Lower heat, cover, and simmer until the rice is softened and the stew has thickened. Stir occasionally so the rice doesn't stick and burn.

Once the rice has cooked and is to the consistency you desire, season to taste with salt and pepper. You can remove the chicken from the pot and shred for serving.

Ladle into serving bowls. Top with shredded chicken, hard-boiled eggs halved, and green onions. Sprinkle with more salt and pepper, if you like. Serve hot.

That's a wrap for our one-pot Sunday Funday event. I will be hosting next week as the bloggers celebrate National Croissant Day. Stay tuned...