Arroz Caldo

• 3 cups Short Grain Rice
• 1 Tablespoon Vegetable Oil
• 1-1/2 pound Chicken, I Used A Combination Of Boneless Skinless Breasts And Thighs Cut Into Bite-sized Chunks, Or Bone-in Chicken Pieces
• 5 cloves Garlic, Minced
• 1/2 Tablespoons Ginger, Finely Minced (can Substitute Powdered Ginger)
• 4 cups Chicken Stock
• 2 cups Water
• 1 Tablespoon Soy Sauce
• 2 Tablespoons Fish Sauce
• Salt And Pepper, to taste

1. Cook the rice according to package directions or using a rice cooker. Wait until the rice is done to start the rest of the soup. Alternatively, you could use leftover rice.
2. In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Once the oil is rippling, add the chicken chunks and brown on all sides. You may have to do this in batches. When all the chicken in browned, remove it from the pot and reserve on a plate.
3. Reduce heat to medium, add the garlic and ginger (if using fresh) to the pot and cook until fragrant, about 30 seconds or so. Add about a cup of the chicken stock to the pan to scrape up all the brown bits at the bottom of the pot. Add the cooked rice to the pot and the remaining chicken stock and water and then stir to combine. Season with soy sauce, fish sauce, ginger (if using powder), salt, and pepper, to taste. Stir in the reserved chicken and bring the mixture to a boil. Reduce to low and simmer until the chicken is cooked through, about 10 minutes.
4. Note: Arroz Caldo gets really thick after you refrigerate it, so when you reheat it add a little chicken stock or water to help loosen it up.

short grain rice, vegetable oil, chicken, garlic, ginger, chicken, water, soy sauce, fish sauce, salt

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