2-4 servings
Note: Traditional Arroz Caldo has egg mixed into the liquid to thicken it, or boiled eggs served whole on top; we are omitting that step to reduce the fat content. If you’d like to add extra protein, boil some eggs and serve the soup with the diced egg white on top. We’ve also used ground chicken made into meatballs to change up the texture a bit, but if you prefer, you can use diced chicken breast instead.
Ingredients:
1 lb ground chicken breast (or ground turkey)
2 egg whites
1/4 tsp salt plus more to taste
1/4 tsp black pepper plus more to taste
1 Tbsp coconut or MCT oil
1 onion, diced
4-6 cloves garlic, cut in half
1-inch piece of ginger, minced
4-6 cups of chicken stock, plus water (amount depends on how liquidy, and how strong you like the flavor)
1 cup of rice
1 tsp saffron
1 Tb soy sauce or fish sauce
Diced carrot, celery or other vegetables (if desired)
Optional Garnishes:
Boiled egg (white)
Green Onions, chopped
Directions:
1. In a large bowl, mix chicken breast, egg, salt and pepper. Form into meatballs about 1″ to 2″ in diameter.
2. Place into fridge for 10-15 minutes (up to 12 hours) until ready to use.
3. Heat oil in a large pot over medium-high heat. Add garlic, ginger and onion and saute until caramelized.
4. Add stock to pot, cover, and bring to a boil.
5. Once boiling vigorously, gently drop meatballs into stock. Cook for 5-8 minutes, until they are easy to move around and seem to hold their shape.
6. Add rice, saffron, and soy or fish sauce. Stir and reduce heat to medium-low.
7. Continue to let the soup simmer, stirring occasionally so rice doesn’t stick to the bottom of the pot.
8. Once rice is mostly cooked and the soup has thickened (15 to 45 minutes, depending on type of rice used), season to taste with additional salt and pepper. (If adding optional vegetables, add them now and cook to your desired taste).
9. Serve immediately with optional garnishes, or store for up to 2 days.
