Made With Riced Broccoli
Carbs
12g
Time
45 mins
Calories
400
Veg Servings
3
Ingredients
- ARROZ CALDO INGREDIENTS
- 2 packs of Fullgreen's Riced Broccoli & Cauliflower (400g / 14oz)
- 1lb (450g) of Skin-on, Chicken Thighs
- 1 White Onion, thinly sliced
- 1 tbsp of Ginger, minced
- 3 cups (500ml) of Water
- A handful of Dried Shiitake Mushrooms, chopped
- 2 cloves of Garlic, minced
- 1 tbsp of White Miso Paste
- 2 cups (500ml) of Chicken Stock
- 2 tbsp of Fish Sauce
- 2 tbsp of Soy Sauce
- Olive Oil
- Ground Black Pepper
- TOPPINGS
- Crispy, Fried Garlic Chips
- Calamansi (Sweet Lime) Juice
- 4 Soft-boiled Eggs, halved
- Spring Onions, chopped
- Coriander, chopped
Method
- 1 Place a large pot over a high heat and drizzle-in a little Olive Oil. Once hot, add the Chicken Thighs, skin-side down, and sear until golden, about 3 minutes per side. Remove them from the pot and set aside.
- 2 Add 3 cups of Water, chopped Onion, Shitake Mushrooms, Miso Paste, Ginger and Garlic, and bring the water to the boil, scraping any 'browned' chicken bits from the base of the pan. Note, Shitake Mushrooms and Miso paste are not traditional, but they add depth of flavour and release natural glutamates and soluable fiber as they cook down - helping to thicken the broth.
- 3 Once boiled, lower the heat and add Chicken Stock before returning the Chicken Thighs to the pan and cooking for a further 40 minutes or until the chicken is falling off the bone.
- 4 Once the 'Broth' has thickened significantly and the chicken is starting to break apart, pull the meat from the bones, and add the Fish Sauce, Soy Sauce and Cauli Rice.
- 5 Turn-off the heat immediately, season with ground Black Pepper and serve the Arroz Caldo in soup bowls.
- 6 Encourage everybody to top their own dish, with Soft-boiled Eggs, Fried Garlic Chips, chopped Spring Onions or Coriander, and Calamansi. Enjoy!!
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