Arroz Caldo With Chicken

• 1 Tablespoon Olive Oil
• 1 piece (approximately 1-1/2 Inches Long) Ginger, Sliced Thin
• 3 cloves Garlic, Minced
• 1 whole Medium Onion, Diced
• 1-1/4 pound Bone-In Chicken Legs Or Thighs
• 1/2 teaspoons Salt
• 3/4 whole Bouillon Cube, Or More As Needed, Divided
• 4 cups Water
• 1 cup Rice, Uncooked
• 1-1/2 teaspoon Ground Pepper
• 4 whole Scallions, Chopped

1. Heat oil in a large stove top pan over medium high heat. Add ginger and saute for about 1 minute. Add garlic and onions, cook for about 5 more minutes.
2. Reduce heat to medium and add chicken, salt and 1/2 of the bouillon cube; stir together and cover pot. Cook for about 10 minutes until chicken is browned, turning chicken occasionally.
3. Add water to pot, cover and bring to boil. Once boiling, reduce heat to medium low and cook for 25 minutes, stirring occasionally.
4. After 25 minutes, add rice and 1/4 more bouillon cube and pepper, mix together. Cover and cook for 20 more minutes. Taste to see if more salt, pepper or more bouillon is needed and add if desired. If rice is not ready or broth is too thick for your preference, add a little more water. Chicken should be falling off the bone when it's ready.
5. Serve in bowl topped with scallions and feel better soon!

olive oil, ginger, garlic, onion, chicken, salt, water, rice, ground pepper, scallions

Taken from tastykitchen.com/recipes/soups/arroz-caldo-with-chicken/ (may not work)